Candied Sweet Potato Stacks Food

ROASTED SWEET POTATO STACKS

Steps:

• Preheat oven to 375F/190C (standard) or 350F/180C (fan/convection).
• Peel the potatoes, then slice thinly (about 2 mm / 1/10" thick). Transfer into a large bowl.
• Add remaining ingredients. Toss well with your hands.
• Place piles of the slices in the muffin tin. Don't worry if they are higher than the rim - they shrink about 25%.
• Top each stack with about 1/2 tsp of the remaining butter mixture in the bowl.
• Bake for 45 minutes, or until the edge of the top slices are starting to brown and the inside of the stacks are cooked (use skewer or knife to check).
• Use a fork and knife to remove the stacks from the muffin tin. Optional: Brush tops with residual butter in muffin tin. Serve as soon as possible.

CANDIED SWEET POTATO STACKS

Steps:

• Preheat the grill. Preheat your pellet grill (or oven) to 350 degrees F.
• Prep the sweet potatoes. Peel the sweet potatoes and slice very thinly. You can even use a mandolin to slice the sweet potatoes evenly. Brush the cups of a muffin tin with some of the melted butter.
• Make the brown sugar butter sauce. In a small bowl, combine the melted butter, brown sugar, cinnamon, nutmeg, and vanilla.
• Make the sweet potato stacks. Stack 5-6 slices of sweet potato in the bottom of each muffin cup. Spoon a teaspoon of the butter/brown sugar mixture over each of the small stacks of potatoes. Fill the rest of the muffin tins with the remaining sweet potatoes. Top each stack with the remaining brown sugar and butter sauce.
• Bake the sweet potatoes. Place the sweet potato stacks in the grill or oven. Bake for 40 minutes.
• Top with marshmallow and nuts, and finish baking. Remove the muffin tin from the grill or oven and top each with a tablespoon of the marshmallow fluff and a sprinkle of the pecans. Return to the grill and cook for an additional 5 minutes until the marshmallow fluff is heated through and starts to melt down the stacks.
• Rest and serve. Remove the pan from the grill and leave the sweet potato stacks in the muffin tin for 10 minutes while they cool slightly and set. Carefully use a spoon to lift out each stack and transfer to a serving dish. You can also spoon any additional caramel sauce from the muffin tin over the stacks.

CANDIED SWEET POTATOES

Steps:

• In heavy skillet, heat brown sugar and butter on low til melted an blended.
• Add sweet potatoes, turn until coated with sugar and butter.
• Add water, salt and cinnamon.
• Cover and cook slow on low about an hour or so.
• They are done when fork goes in easy.

REALLY REALLY GOOD CANDIED SWEET POTATOES

Steps:

• Cover potatoes with water, bring to a boil.
• Lower heat and simmer for 25 minutes, until done.
• When cooled, peel and cut into chunks.
• Place in 2-qt baking dish.
• In small saucepan combine remaining ingredients, cook and stir until mixture boils.
• Pour over potatoes.
• Bake at 350°F for 40 minutes.

SWEET POTATO STACKS

Steps:

• Preheat your oven to 350 degrees F.
• Peel the sweet potatoes and slice very thinly into rounds (or use a mandoline). Brush the cups of a 12-cup muffin tin with some of the melted butter. Stack 5 to 6 slices sweet potato in the bottom of each muffin cup.
• Combine the melted butter, brown sugar, vanilla, cinnamon and nutmeg in a small bowl. Spoon a teaspoon of the butter/brown sugar mixture over each of the small stacks of potatoes. Fill the muffin tin with the remaining sweet potatoes. Top each stack with the remaining brown sugar and butter mixture, then bake for 40 minutes.
• Remove the muffin tin from the oven and top each muffin cup with a tablespoon of the marshmallow creme and a sprinkle of the pecans. Return to the oven and bake until the marshmallow creme is heated through and starts to melt down the stacks, an additional 5 minutes.
• Leave the sweet potato stacks in the muffin tin for 10 minutes while they set and cool slightly. Carefully use a spoon to lift out each stack and transfer to a serving dish. Spoon any additional caramel sauce from the muffin tin over the stacks.

CANDIED SWEET POTATOES

Steps:

• Boil sweet potatoes in skins for 15 minutes, rinse with cool water and remove skins.
• Mix brown sugar and water in sauce pan, and boil together for 5-minutes, stirring frequently forming a syrup.
• Add butter and stir until dissolved. Add salt and remove from heat.
• Cut sweet potatoes in quarters lengthwise with cut side down in a.
• greased 9"x12" baking dish.
• Poor syrup mixture over the sweet potatoes, cover them and bake at a 350° F oven for 60-minutes.
• Baste sweet potatoes with syrup in the pan.
• Turn them over every 10-minutes.
• Remove from oven.
• Optional: serve with or without butter.

CANDIED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
• Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel.
• In a large saucepan over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
• Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
• Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.

CLASSIC CANDIED SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place whole sweet potatoes in a steamer over a couple of inches of boiling water, and cover. Cook until tender, about 30 minutes. Drain and cool.
• Peel, and slice sweet potatoes lengthwise into 1/2 inch slices. Place in a 9x13 inch baking dish.
• In a small saucepan over medium heat, melt butter, brown sugar, water and salt. When the sauce is bubbly and sugar is dissolved, pour over potatoes.
• Bake in preheated oven for 1 hour, occasionally basting the sweet potatoes with the brown sugar sauce.