Carla Hall's Candied Sweet Potatoes with Pecans

By clawson

Ingredients

• 4 pounds Sweet Potatoes (all about the same size)
• 5 tablespoons Butter
• 2/3 cup Brown Sugar
• 1/2 cup Orange Juice
• 1 teaspoon Cinnamon
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Ginger
• 1/2 teaspoon Salt
• 1/4 cup Bourbon
• 2 cups Mini Marshmallows
• 1/2 cup Pecan pieces

Details

Servings 1
Cooking time 120mins
Adapted from abc.go.com

Preparation

Step 1

step 1

ingredients 4 pounds Sweet Potatoes (all about the same size)

instructions Cover potatoes with water, and add enough salt to water so it tastes like the sea. Bring to a boil. Reduce heat and simmer for 25 minutes or until just tender. Drain and let potatoes cool.

step 2

ingredients

instructions When cooled, peel and cut potatoes into 1/4-inch thick rounds. Layer potatoes in greased baking dish.

step 3

ingredients 5 tablespoons Butter
2/3 cup Brown Sugar
1/2 cup Orange Juice
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Ginger
1/2 teaspoon Salt
1/4 cup Bourbon

instructions In small saucepan, combine butter, brown sugar, orange juice, cinnamon, nutmeg, ginger, salt, and bourbon. Bring mixture to a boil and cook for about 2 minutes. Pour over potatoes.

step 4

ingredients 2 cups Mini Marshmallows
1/2 cup Pecan pieces

instructions Bake uncovered at 350 degrees for 40 minutes or until brown. Increase temperature to 500 degrees F and top with mini marshmallows and pecans. Cook for 5 minutes or until pecans and marshmallow are lightly browned.

Helpful Tip:
1. Pop this dish under the broiler so the marshmallows brown evenly.

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