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Quick & Easy Candied Sweet Potatoes PDF Print E-mail

KosherEye.com

sweet-potato-casserole-with-marshmallows-and-pecans

Adapted from Allens Inc., Quality Vegetables

What could be better than sweet potatoes, brown sugar, chopped pecans and marshmallows! A time saving recipe that uses canned sweet potatoes – this dish is ready in no time and your family will love it.

Ingredients

2 cans (15 oz. each) Princella or Sugary Sam Cut Sweet Potatoes
5 Tbsp. butter or margarine
1/3 cup brown sugar
1/3 cup chopped pecans (optional)
1 cup miniature kosher marshmallows (optional)

Directions

Pour sweet potatoes and liquid into 2-quart saucepan. Cook until potatoes are heated through. Drain liquid and reserve to thin sauce as needed. While sweet potatoes are heating, combine butter or margarine and brown sugar in 1-quart saucepan, and cook until hot but not boiling. Add nuts to sauce, if desired, and pour over hot sweet potatoes. Stir just to coat. Serve immediately. Miniature marshmallows may be added on top of dish just before serving. Place under the broiler until golden brown. Watch closely.

Microwave Directions:
Pour sweet potatoes and liquid into 2-quart microwave-safe bowl. Cook in microwave on High until heated through, stirring twice. Drain liquid and reserve to thin sauce as needed. Combine butter or margarine and brown sugar in 1-quart microwave-safe bowl. Cook in microwave on High until hot but not boiling, stirring twice. Add nuts to sauce, if desired. Pour over hot sweet potatoes. Stir just to coat. Serve immediately. Miniature marshmallows may be added on top of dish just before serving. Place under the broiler until golden brown. Watch closely. Serve immediately.

Notes:

Yield: 4 to 6 servings.

Recipes: Side Dishes, Sweet Potatoes, Parve, Kosher

 
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