Candied Sweet Potatoes
Prep time:
15 minutesCooking time:
20 minutesLeftover marshmallows, especially the miniature variety, tend to dry out and harden quickly. Store your leftovers in a tightly sealed plastic bag in the freezer to maintain freshness.
Ingredients
Serves 6
- 1 (16-ounce) can whole sweet potatoes, drained
- 1 (15 1/4-ounce) can apricot halves
- 1 cup packed light brown sugar
- 1 1/2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 1/2 teaspoon grated orange peel
- 2 tablespoons butter or margarine
- 3/4 cup chopped pecans
- 1 1/2 cups miniature marshmallows
Directions
1
Preheat oven to 375°F. Cut sweet potatoes lengthwise. Arrange in a small baking dish.
2
Drain apricots, reserving 1/3 cup syrup. Combine brown sugar and cornstarch in a small saucepan. Stir in salt, cinnamon and orange peel. Stir in reserved apricot syrup.
3
Bring syrup mixture to a boil, stirring continually, over medium heat. Boil, stirring continually, for 2 minutes. Stir in apricots, butter and pecans.
4
Spoon apricot mixture over sweet potatoes. Sprinkle with marshmallows. Bake until marshmallows are puffed and golden brown, about 20 minutes.
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Cookin' xpress!
Cookin' xpress!
If you have large marshmallows on hand, simply snip 10 to 12 into smaller pieces with scissors to equal 11/2 cups of miniature marshmallows.
Great Pairings
Chicken with Apple-Sausage Stuffing
Some sausages use fillers, such as cereal, soybean flour and dried milk solids, to use less meat. Be sure to read the package labels to guarantee the most value for your money.
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