Candied Sweet Potatoes
Recipe from Betty Crocker

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.

Candied Sweet Potatoes

by 15  people

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Servings: 6
Prep Time: 15 mins
Total Time: 1 hr
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    Sweet Potatoes
    • 6   
      medium sweet potatoes or yams (2 lb)
    • 1/3  cup 
      packed brown sugar
    • 1   tablespoon 
    • 1/2  teaspoon 
    • 1/2  teaspoon 
      ground cinnamon
    • 1/4  teaspoon 
      ground nutmeg
    • 3/4  cup 
      apple or orange juice
    • 2   tablespoons 
      butter or margarine
    • 1   cup 
      Honey Nut Cheerios® cereal, crushed
    • 2   tablespoons 
      chopped pecans
    • 1   teaspoon 
      butter or margarine, melted
    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.
    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.
    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.
    Bake uncovered 15 to 20 minutes or until bubbly.

    High Altitude (3500-6500 ft): Bake 20 to 25 minutes.
    Nutrition information
    Per Serving: cal. (kcal) 240, Fat, total (g) 7, chol. (mg) 10, sat. fat (g) 3, carb. (g) 43, fiber (g) 4, sugar (g) 24, pro. (g) 2, vit. A (IU) 18464, vit. C (mg) 9, sodium (mg) 310, calcium (mg) 81, iron (mg) 3, Starch () 1, Other Carb () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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