Candied Sweet Potatoes with Honey
INGREDIENTS:
6 md Sweet potatoes (about
-4.5 pounds)
1/3 c Brown sugar; firmly packed
1/2 c Sugar plus
2 tb Sugar
2 tb All-purpose flour
1 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 ts Ground allspice
3/4 c Pineapple juice
1/3 c Light corn syrup
2 tb Orange juice
1/4 c Butter or margarine
1/2 c Chopped pecans
6 md Sweet potatoes (about
-4.5 pounds)
1/3 c Brown sugar; firmly packed
1/2 c Sugar plus
2 tb Sugar
2 tb All-purpose flour
1 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 ts Ground allspice
3/4 c Pineapple juice
1/3 c Light corn syrup
2 tb Orange juice
1/4 c Butter or margarine
1/2 c Chopped pecans
Cook sweet potatoes in boiling water 20-25 minutes or until fork-tender. Let cool to touch; peel and cut potatoes lengthwise into 1/4-inch slices. Set aside.
Combine brown sugar and next 5 ingredients in a saucepan; stir in pineapple juice, syrup, orange juice and butter. Cook over medium heat about 10 minutes, stirring occasionally. Place half the sweet potatoes in a lightly greased 13x9x2-inch baking dish. Pour half the sugar mixture over sweet potatoes; repeat layers. Sprinkle with pecans. Bake at 350 degrees for 30 minutes or until bubbly. Yields 8-10 servings.
MAGAZINE ARTICLE
CLAIRE HOLLIER
OPELOUSAS, LA
Combine brown sugar and next 5 ingredients in a saucepan; stir in pineapple juice, syrup, orange juice and butter. Cook over medium heat about 10 minutes, stirring occasionally. Place half the sweet potatoes in a lightly greased 13x9x2-inch baking dish. Pour half the sugar mixture over sweet potatoes; repeat layers. Sprinkle with pecans. Bake at 350 degrees for 30 minutes or until bubbly. Yields 8-10 servings.
MAGAZINE ARTICLE
CLAIRE HOLLIER
OPELOUSAS, LA