Carla Hall's Candied Sweet Potatoes with Pecans

Every kid dreams of a dinner side laden with mini marshmallows. Feel free to leave out the bourbon from these sweet potatoes, if serving a young crowd.

Photo by Ruth G.
Adapted from abc.go.com
Candied Sweet Potatoes

PREP TIME

--

minutes

TOTAL TIME

120

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

120

minutes

SERVINGS

8

servings

Adapted from abc.go.com

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

Directions

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. When cooled, peel and cut potatoes into 1/4-inch thick rounds. Layer potatoes in greased baking dish. 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. 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: Pop this dish under the broiler so the marshmallows brown evenly.

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