Candied Sweet Potatoes With Pineapple Food

WW 2 POINTS - CANDIED SWEET POTATO WITH PINEAPPLE

Steps:

• Preheat oven to 425ºF.
• Coat a 2-quart casserole dish with cooking spray.
• Place potatoes in prepared dish.
• In a small bowl, combine crushed pineapple, Splenda and cinnamon; add to potatoes and toss until well mixed.
• Bake, stirring after 30 minutes, until sweet potato mixture is bubbly, about 45 minutes. 2 Points yields about 1/2 cup per serving.

CANDIED SWEET POTATO WITH PINEAPPLE

Steps:

• Preheat oven to 425ºF. Coat a 2-quart casserole dish with cooking spray.
• Place potatoes in prepared dish. In a small bowl, combine crushed pineapple, Splenda and cinnamon; add to potatoes and toss until well mixed.
• Bake, stirring after 30 minutes, until sweet potato mixture is bubbly, about 45 minutes. Yields about 1/2 cup per serving.

PINEAPPLE SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish.
• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. Peel and quarter.
• In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring to boil and reduce heat.
• Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes.

MY GRANDMA'S CANDIED YAMS WITH PINEAPPLE

Steps:

• Preheat the oven to 375 degrees F. Place the sweet potatoes in a 2-quart baking dish. Set aside.
• In a medium pot, melt the butter over medium-low heat. Add the sugar and stir until smooth. Drain the pineapple in a strainer, reserving the juice. Stir in about half the pineapple and half the pineapple juice; reserve the rest of the pineapple and juice for another use. Stir in the cinnamon, cloves and salt. Bring the mixture to a boil, remove from the heat and add the vanilla extract. Pour the mixture directly over the sweet potatoes.
• Cover the dish with aluminum foil and bake until the sweet potatoes are just tender, about 45 minutes. Remove the foil and continue to bake until the sweet potatoes are caramelized, 20 to 25 minutes more.
• Plate and serve immediately. Pour extra sauce from the bottom of the baking dish on top.

CANDIED SWEET POTATOES WITH PINEAPPLE

Steps:

• Preheat oven to 425ºF. Coat a 2-quart casserole dish with cooking spray.
• Place potatoes in prepared dish. Combine crushed pineapple, Splenda and cinnamon in a small bowl; add to potatoes and toss until well mixed. (Note: You can use canned sweet potatoes in water to save time, if you prefer.)
• Bake, stirring after 30 minutes, until sweet potato mixture is bubbly, about 45 minutes.
• Yields about 1/2 cup per serving.

CANDIED SWEET POTATOES WITH PECANS

Steps:

• Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or just until tender. Drain. , When cool enough to handle, peel and cut into 1/4-in. slices. Place in a greased shallow 2-cup baking dish. , In a small bowl, combine the brown sugar, pecans, pineapple juice, lemon juice and cinnamon; sprinkle over sweet potato slices. Dot with butter. , Bake, uncovered, at 350° for 15 minutes or until bubbly and heated through.

MOMS CANDIED SWEET POTATOES & PINEAPPLE

Steps:

• 1. In a medium saucepan, add potatoes and 1/2 tsp salt, cover with water. Bring to boil, then reduce to simmer. Cook until fork tender and drain. In another saucepan, add the butter, brown sugar, pinch salt, pineapple juice, cinnamon and nutmeg. Bring to a boil and simmer until thickened some - won't be real thick, more like a glaze. If you want a thicker glaze, add a small amount of corn starch to the pineapple juice before adding. Once sauce is to desired thickness and potatoes are cooked. Add the drained pineapple to the glaze and cook until heated through. Stir in the vanilla. Gently toss the sweet potatoes with the glaze, being careful not to break up potatoes too much. Heat through for a few minutes and pour into a serving dish. Sprinkle with pecans if using. Serve immediately.

CANDIED SWEET POTATOES WITH PINEAPPLE

Steps:

• 1. Scrub outside skin of sweet potatoes. Place sweet potatoes in large pan, and cover with water. Place pan on med-high heat and cover with lid. Bring potatoes to a boil, turn down to med heat and cook until fork tender. When tender remove from water, set aside until cool enough to handle.
• 2. In small mixing bowl combine brown sugar, cinnamon, nutmeg, allspice and oranage zest. Set aside.
• 3. Preheat oven 350 degrees F. Place butter in 9x13 baking dish and place in oven to melt. Remove from oven when melted. Remove skins from sweet potatoes. Slice sweet potatoes into several slices lengthwise; layer potato slices in baking dish with melted butter. Sprinkle brown sugar mixture over sweet potato slices. Spoon crushed pineapple over brown sugar. Place in oven and bake until edges of pineapple begin to brown. Remove from oven and cover top with marshmallows. Return to oven and bake until marshmallows begin to brown. Keep an eye on marshmallows, as they will burn easily.

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.

CANDIED SWEET POTATOES - SOUTHERN TRADITIONAL

Steps:

• Melt butter in a large skillet over medium-low heat.
• While butter is melting, in a small bowl combine sugar, cinnamon, nutmeg and salt.
• Add sliced potatoes to melted butter and turn to coat.
• Sprinkle sugar mixture over potatoes, stir to coat.
• Cover skillet, reduce heat to low.
• Stirring occasionally, Cook for 50-60 minutes (depending on how thick you sliced your potatoes), or until potatoes are tender.