Candied Sweet Potatoes
From Betty's Soul Food Collection... With a special twist for a surprise ending, our traditional sweet, creamy candied sweet potato recipe has a crunchy, whole-grain cereal and pecan topping for stand-out status.
Ingredients
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Sweet Potatoes
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6 medium sweet potatoes or yams (2 lb)
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1/3 cup packed brown sugar
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1 tablespoon cornstarch
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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3/4 cup apple or orange juice
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2 tablespoons butter or margarine
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Topping
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1 cup Honey Nut Cheerios® cereal, crushed
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2 tablespoons chopped pecans
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1 teaspoon butter or margarine, melted
Directions
1.
In 4-quart saucepan or Dutch oven, place potatoes; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low; cover and simmer 20 to 25 minutes or just until potatoes are tender. Drain; rinse with cold water to cool slightly.
2.
Heat oven to 350 degrees F. Spray 2- to 2 1/2-quart shallow casserole with cooking spray. Remove skins from sweet potatoes. Cut into 1/2-inch slices; place in casserole.
3.
In 1-quart saucepan, heat brown sugar, cornstarch, salt, cinnamon, nutmeg, apple juice and 2 tablespoons butter to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute. Pour mixture over potatoes. In small bowl, mix topping ingredients until crumbly. Sprinkle evenly over sweet potatoes.
4.
Bake uncovered 15 to 20 minutes or until bubbly.
High Altitude (3500-6500 ft):
Bake 20 to 25 minutes.
Nutrition information
Calories 240 (Calories from Fat 60); Total Fat 7g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 10mg; Sodium 310mg; Total Carbohydrate 43g (Dietary Fiber 4g, Sugars 24g); Protein 2g. Daily Values: Vitamin A 380%; Vitamin C 15%; Calcium 8%; Iron 15%. Exchanges: 1/2 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat. Carbohydrate Choices: 3.
Percent Daily Values are based on a 2,000 calorie diet
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