Kahlua Candied Sweet Potatoes Food

EASY SWEET POTATOES WITH KAHLUA

Steps:

• Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Return the pot to the stove over medium heat. Add the butter and brown sugar; cook and stir about 5 minutes until the sugar begins to caramelize. The sugar will be foamy at first, then the foam will subside and the sugar will begin to caramelize; cook until the color darkens slightly. Carefully stir in the coffee liqueur, then return the potatoes to the pot. Stir in the raisins and toasted pecans until the potatoes are slightly mashed and everything is well mixed.

KAHLUA® SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread yams into a casserole dish. Pour milk over yams and sprinkle with brown sugar. Dot yams with butter pieces. Pour coffee-flavored liqueur over the top.
• Bake in the preheated oven until heated through and bubbling, about 30 minutes.

CANDIED SWEET POTATOES

Steps:

• Heat the oven to 350 degrees F. Use 1 tablespoon of the butter to grease a 2 quart flameproof baking dish.
• Peel the sweet potatoes and slice them 1/8-inch thick. Place 1/3 of the potatoes in the bottom of the baking dish. Season with salt and sprinkle over 1/3 of the pecans. Repeat 2 more times. Pour the coffee liqueur and cream over the potatoes. Spread the brown sugar evenly over the top and dot with the remaining butter. Cover the dish with aluminum foil and bake until the sweet potatoes are tender when poked with a sharp knife, about 50 to 60 minutes. Remove the dish from the oven and turn on the broiler. Remove the foil and cover the sweet potatoes evenly with the marshmallows. Put the dish under the broiler until the marshmallows are lightly browned, about 1 minute. Let cool a bit before serving.

CANDIED SWEET POTATOES

Steps:

• Peel and slice sweet potatoes. Put in a large pot of lightly salted water. Bring to a boil. Boil 5 minutes, drain and cool. Put sweet potatoes into a 2 quart casserole, dot with the butter. Mix sugar with next 8 ingredients and mix well. Sprinkle over sweet potatoes. Pour orange juice and lemon juice over sweet potatoes. Cover with the sliced oranges. Bake in a preheated 350-degree oven for 45 minutes to 1 hour.

PAUL PRUDHOMME'S CANDIED YAMS

Steps:

• Heat the butter in a 4-quart saucepan over high heat; when about half melted , add the remaining ingredients.
• Stir, cover, and cook over high heat until mixture comes to a strong boil, about 10 minutes.
• Stir then reduce heat and simmer covered 20 minutes.
• Uncover and continue cooking until sweet potatoes are very tender, about 20 minutes, stirring occasionally.
• Remove from heat and discard cinnamon sticks.
• Orange and lemon slices can also be discarded if desired.
• Serve immediately, undrained.
• Can also be mashed.

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.

CANDIED SWEET POTATOES

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 30-35 minutes (depending on how thick you sliced your potatoes), or until potatoes are tender.

CANDIED SWEET POTATOES

Steps:

• Heat the oven to 350 degrees F. Use 1 tbs. of the butter to grease a 2 quart oven-proof baking dish.
• Peel the sweet potatoes and slice them 1/8 inch thick. Place 1/3 of the potatoes in the bottom of the baking dish. Season with salt and sprinkle with 1/3 of the pecans. Repeat 2 more times.
• Pour the coffee liqueur and cream over the potatoes. Spread the brown sugar evenly over the top and dot with the remaining butter.
• Cover the dish with foil and bake until the sweet potatoes are tender when poked with a sharp knife, about 50 to 60 minutes.
• Remove the dish from the oven and turn on the broiler. Remove the foil and cover the sweet potatoes evenly with the marshmallows. Put the dish under the broiler until the marshmallows are lightly browned, about 1 minute. Let cool a bit before serving.

KAHLUA CANDIED YAMS

Steps:

• Cut yams in serving size pieces.
• In heavy skillet, melt butter with sugar.
• Add Kahlua; cook 1 minute.
• Add yams; turn until brown on all sides.
• Cover, reduce heat; cook about 15 minutes.
• Turn yams once more before serving.

CANDIED SWEET MASHED POTATOES

Steps:

• Heat enough salted water to cover sweet potatoes (1/2 teaspoons salt to 1 cup water).
• Add potatoes and cover.
• Heat to boiling; reduce heat.
• Boil until tender, approximately 30 to 35 minutes; drain.
• Slip off skins and mash potatoes.
• Cover to keep warm.
• Mix remaining ingredients in a 10 inch skillet.
• Over medium heat, cook, stirring constantly, until smooth and bubbly.
• Pour mixture over mashed sweet potatoes and stir gently until heated through.
• Note; If you prefer, you can slice the potatoes instead of mashing them after you have removed the skins.
• Add to skillet with sugar mixture and stir gently until potatoes are glazed.