Candied sweet potatoes - no marshmellows

[jen0610]

How do you make yours?

We have been making them my mother in laws way for years. And for years the number of people eating them has grown, to the point that it is not as easy as it once was.

She has always put them in a skillet with some butter and browned them on all sides. Then added more butter, brown sugar, and corn syurp to thicken it and make it all gooie. But like I said, the number of servings has grown. Last year I had 3 big skillets going. It was too much.

I was thinking that I could make the syurp mixture in a pot, then pour it over the SP's and bake it. But not sure it it would crisp up the SP's or if I would still need to brown those before putting them into the dish that I would bake them in.

 

[Robinrs]

I have never eaten them with marshmallows, mom made them like the following recipe:

http://allrecipes.com//Recipe/southern-candied-sweet-potatoes/Detail.aspx

Love them!

 

[PrincessMommy2]

I make them the way my grandfather (he was the cook out of my grandparents!) did. Very easy!! I use canned sweet potatoes - much easier....drain the liquid from the can and pour sweet potatoes into foil pan (as large as you need)....break up larger pieces.....cover potatoes with syrup (a lot of syrup)....sprinkle with brown sugar.....bake at 350 degrees covered with foil for 3 hours....comes out delicious!

 

[barkley]

i do the style where the yams have pet milk and a few other ingredients mixed in, then are topped with butter/brown sugar/pecans/flour. it comes out with a nice crunchy top.

 

[merekc]

We don't really have a recipe, but here is what we do. It's the way grandma always did it. I would think they are considered candied sweet potatoes. I really wouldn't know because I don't eat them.

I'm doing this from memory so forgive me for vagueness.

Peel and cut up potatoes. Put in large pan (9x13 or larger). Melt a stick of butter and mix with about a cup of brown sugar (we do not measure). Make more if you think you need it. Pour over the potatoes and add some water so mostly covered. I believe we cover them with foil. Bake them (I'm guessing at 350) for about an hour or so until fork tender.

We do this the day before when we are prepping. We then cool them down and refridgerate. The next day we then warm them back up in the oven which takes much less time than the initial cooking.

Hope this helps.

 

[jen0610]

I make them the way my grandfather (he was the cook out of my grandparents!) did. Very easy!! I use canned sweet potatoes - much easier....drain the liquid from the can and pour sweet potatoes into foil pan (as large as you need)....break up larger pieces.....cover potatoes with syrup (a lot of syrup)....sprinkle with brown sugar.....bake at 350 degrees covered with foil for 3 hours....comes out delicious!

How do you make your syrup?

We don't really have a recipe, but here is what we do. It's the way grandma always did it. I would think they are considered candied sweet potatoes. I really wouldn't know because I don't eat them.

I'm doing this from memory so forgive me for vagueness.

Peel and cut up potatoes. Put in large pan (9x13 or larger). Melt a stick of butter and mix with about a cup of brown sugar (we do not measure). Make more if you think you need it. Pour over the potatoes and add some water so mostly covered. I believe we cover them with foil. Bake them (I'm guessing at 350) for about an hour or so until fork tender.

We do this the day before when we are prepping. We then cool them down and refridgerate. The next day we then warm them back up in the oven which takes much less time than the initial cooking.

Hope this helps.

With either of these, do the edges of the potatoes get brown and crispy?

His family is very stuck on their way. They like the potatoes to be crispy on the the outside, but soft on the inside. No marshmellow should ever appear on them. No toppings made out of anything. They might be ok with pecans, as they all love pecan pie, but who knows.

 

[golfgal]

Ruth's Chris Special Sweet Potato Casserole
Recipe By :Ruth's Chris
Serving Size : 0 Preparation Time :0:00
Categories : Try This
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter -- melted
SWEET POTATO MIXTURE
3 cups mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs -- well beaten
1 stick butter -- ( 1/2 cup) melted
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes. Allow to set at least 30 minutes before serving.


I LOVE these and I don't even LIKE sweet potatoes!! I double the "crust" recipe because I like it.

 

[Polyluvr]

Didn't someone here post a recipe for a sweet potato souffle @ some point? I would LOVE to see that again!

Thanks!

 

[tasha99]

I use canned yams and whip them up with orange juice, orange zest, brown sugar, butter and brandy. Then sprinkle with chopped pecans and and brown sugar. I have to get the recipe every year from my sister since I always lose it, but they're yummy.

 

[NC State]

I do this a day before cooking and I can get many cooking with way. It's something my granny and my mama did and I still do it today. I do live the the sweet potatoe capital in North Carolina.

I will wash my taters (potatoes) good and line a long broiling pan with foil. Bake on low for a couple of hours until soft. Then I let them cool by setting out on the counter top. The next day, I'll place half in a large zip bag and freeze (do not peel) the peeling will keep it fresh and moist. The other half I will peel and place in a baking dish that I have sprayed PAM in. Then I take half stick of butter and melt in the micro-wave, then add brown sugar and cinnamon blend well. Pour on top of taters and bake 350 until all bubbly. Just as country as it gets, nothing fancy but good:0)

 

[Karalea]

We do candied sweet potatoes and not sweet potatoe casserole as well.
I make ours the same way my mother always did....easy and I never, ever even saw a marshmallow on sweet potatoes until I was 25 and moved to North Carolina.

Peal, cut up and boil until fork tender & drain. Dump into a baking dish with butter (don't need to melt it first, the heat from the potatoes will melt it for you), and brown sugar. Mix it up until it creates a syrup. Put the whole thing in the over 30-45 minutes. Stir it once or twice will cooking and add more butter, brown sugar if needed. That it is. Easy and delicious.

 

[merekc]

How do you make your syrup?



With either of these, do the edges of the potatoes get brown and crispy?

His family is very stuck on their way. They like the potatoes to be crispy on the the outside, but soft on the inside. No marshmellow should ever appear on them. No toppings made out of anything. They might be ok with pecans, as they all love pecan pie, but who knows.

My version does not get crispy on the outside, the potatoes are soft. I would think you are only going to get the crispy outside by pan frying them like you did previously. If the burden falls on you, I'd say try my new way or tell me who is volunteering to make it the old way. But I'm mean like that.

 

[golfgal]

How do you make your syrup?



With either of these, do the edges of the potatoes get brown and crispy?

His family is very stuck on their way. They like the potatoes to be crispy on the the outside, but soft on the inside. No marshmellow should ever appear on them. No toppings made out of anything. They might be ok with pecans, as they all love pecan pie, but who knows.

Do they just bake them like a regular baked potato?

 

[jen0610]

Do they just bake them like a regular baked potato?

They take the potatoes out of the can, cut to similar size. In a fry pay, they put butter and the potatoes. Browning the potatoes on all sides. Once they are all browned, they add more butter to the pan, handfuls of brown sugar. Once it starts getting all bubbly, they add corn syrup to make it thicken up.

Once it's thickened, it's all gooie and sticky. When you cut into a piece, it's got a crisp outside, but the inside is still soft.

When I say, I have been making a boatload of them, I am talking 4 large cans. Last Christmas it was too much with 3 of the burners going just for the SP's. I want to find a way to do these in the oven and get as close to what they like now.

 

[PrincessMommy2]

Op,

I just use regular maple syrup. They don't get "crunchy" but they're not mushy either. The syrup and brown sugar make the sweet potatoes a nice dark orangey brown color. Really easy and people who don't know how we make them think they are a lot more difficult to make after they try them. Why don't you make a small pan at first and see how you like them?

Good luck and hope you find a recipe everyone will like!