Over-The-Top Sweet Potatoes

Carla Hall's Candied Sweet Potatoes with Pecans

  • 4 pounds Sweet Potatoes (all about the same size)
  • 5 tablespoons Butter
  • 2/3 cup Brown Sugar
  • 1/2 cup Orange Juice
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Ginger
  • 1/2 teaspoon Salt
  • 1/4 cup Bourbon
  • 2 cups Mini Marshmallows
  • 1/2 cup Pecan pieces
step-by-step directions
step-by-step directions
  • Cover potatoes with water, and add enough salt to water so it tastes like the sea. Bring to a boil. Reduce heat and simmer for 25 minutes or until just tender. Drain and let potatoes cool.
  • When cooled, peel and cut potatoes into 1/4-inch thick rounds. Layer potatoes in greased baking dish. 
  • In small saucepan, combine butter, brown sugar, orange juice, cinnamon, nutmeg, ginger, salt, and bourbon. Bring mixture to a boil and cook for about 2 minutes. Pour over potatoes.
  • Bake uncovered at 350 degrees for 40 minutes or until brown. Increase temperature to 500 degrees F and top with mini marshmallows and pecans. Cook for 5 minutes or until pecans and marshmallow are lightly browned.  

Watch how its made

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Carla Hall's Candied Sweet Potatoes with Pecans

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