"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Candied Sweet Potatoes Recipe

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This recipe for Candied Sweet Potatoes, by , is from Kick Ass Cookin' with the Dero's!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Gerlach
Added: Sunday, January 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 or 6 (about 2 1/2 lbs) fresh sweet potatoes or yams cooked
1/2 c. packed brown sugar
1/4 c. butter melted
2 tbsp frozen orange juice concentrate
2 tbsp water
1 tsp vanilla
1/2 tsp salt
2 eggs, slightly beaten

Topping:
1/2 c. packed brown sugar
2 tbsp flour
1/4 tsp cinnamon
2 tbsp cold butter
1/4 c. chopped pecans

Directions:
Directions:
1. Preheat oven to 350.
2. In large mixing bowl, beat the sweet potatoes with an electric mixer on medium speed about 4 minutes or until well mashed.
3. Add the brown sugar, melted butter, orange juice concentrate, water, vanilla and salt. Beat until combined. Add the slightly beaten eggs and beat until smooth.
4. Transfer the mixture to a 2-quart baking dish.
5. To make topping: In a small bowl, combine brown sugar, flour and cinnamon. Using a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs. Stir in pecans.
6. Sprinkle topping over the sweet potatoes. Bake at 350 for 35 to 40 minutes or until sweet potatoes are heated through and the topping is crisp.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Casserole can be assembled, covered and refrigerated up to 2 days before baking. When taken directly from refrigerator, bake in 350 oven for 45 to 50 minutes.
This is the recipe I use to make Thanksgiving sweet potatoes.

 

 

 

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