Stove Top Candied Sweet Potatoes Recipes

STOVETOP CANDIED SWEET POTATOES

Steps:

• Boil cut-up sweet potatoes until tender, about 10 minutes.
• Melt butter and brown sugar together in a frying pan until bubbly. Add orange juice and stir until smooth. Add the sweet potatoes and cook slowly, turning occasionally until caramelized, about 20 minutes.

STOVE TOP CANDIED SWEET POTATOES RECIPE

Steps:

• Place all of the ingredients in a pot over medium to medium-low heat and cook, covered and stirring occasionally, until the potatoes are tender but not mushy, 30 to 35 minutes.
• Remove the lid and continue to cook until the liquid has reduced to a syrup and coats the sweet potatoes, about 10 minutes. Season with more salt if needed.

SOUTHERN CANDIED SWEET POTATOES

Steps:

• Peel the sweet potatoes and cut them into slices.
• Melt the butter in a heavy skillet and add the sliced sweet potatoes.
• Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.

EASY STOVE TOP CANDIED SWEET POTATOES

Steps:

• Put all ingredients into a nice sized pot.
• Cover and bring to a boil.
• Reduce heat to a medium-low, stirring not to burn.
• Cook until nice and thick, about 45 minutes.
• They will get nice and thick as they cool down some.

COUNTDOWN #10 STOVE TOP CANDIED SWEET POTATOES WITH CRUNCHY TOPPING

Steps:

• Place the sweet potatoes in a large pot. Add enough cold water to cover by 2 inches. Add a generous pint of salt and bring to a boil over medium-high heat. Cook until the potatoes are slightly soft but still hold their shape, 10 to 12 minutes. Strain and place back in the pot.
• Combine the chicken broth and brown sugar in a 10-inch skillet over medium heat and cook until reduced by half, about 5 minutes. Add 3 tablespoons of butter, pumpkin pie spice, a generous pinch of salt and pepper, and stir to combine. Add the cooked sweet potatoes and gently toss to coat. Cook until the liquid has reduced down and is a syrupy consistency and the sweet potatoes are tender, about 5 minutes, making sure to stir every minute.
• In a large bowl combine the corn cereal, pecans, maple syrup, and 2 tablespoons melted butter and stir until combined. Set aside.
• Top the sweet potatoes with an even layer of marshmallows and let cook for 3 minutes to allow them to melt a bit. Top with the crunchy topping. Reduce heat to low and cook until marshmallows are completely melted, about 2 minutes.