Praline Candied Sweet Potatoes . Serves 6.
*Bring a large pot of water to a boil. Peel 2 1/2 pounds sweet potatoes.
Add potatoes to water; simmer, uncovered, until just barely fork-tender,
about 25 minutes. Drain and cool. Cut potatoes into 1/2-inch slices.
Arrange slices in an 11- x 7-inch baking dish.
*Preheat oven to 375F. In a medium bowl, combine 1/2 cup packed brown
sugar, 1 1/2 teaspoons ground cinnamon, 1 teaspoon paprika, 1/4 teaspoon
ground ginger, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 3
tablespoons butter, melted and 1 tablespoon lemon juice; mix well. Spoon
mixture evenly over sweet potatoes. Bake until just tender, about 25
minutes.
*Meanwhile, for the topping, in a small bowl, combine 1/3 cup finely
chopped pecans, 2 tablespoons bread crumbs, 2 tablespoons packed brown
sugar and 1 tablespoon butter; mix well. Sprinkle mixture over sweet
potatoes. Bake until the topping is crisp, about 10 minutes longer. Cool
slightly before serving.
See also, Maple-glazed Sweet Potatoes I & Maple-glazed Sweet Potatoes II
See also, Sweet Potatoes Anna & Sweet Potato & Apple Gratin
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