Spicy Candied Sweet Potatoes

Total Time:
3 hr 10 min
Prep:
10 min
Cook:
3 hr

Yield:
8 servings
Level:
Easy

Ingredients
  • Canola oil cooking spray
  • 2 29 -ounce cans cut sweet potatoes, drained
  • 1/2 cup pecans, finely chopped
  • 6 tablespoons unsalted butter, cut into small pieces
  • 2 tablespoons frozen orange juice concentrate, thawed
  • 1/3 cup packed brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon cayenne pepper
  • 3 cups miniature marshmallows
Directions
  • Excerpted from Sandra Lee's book, Semi-Homemade Money Saving Slow Cooking (Wiley)

  • Coat a 5-quart slow cooker with cooking spray. In a large bowl, stir together the sweet potatoes, pecans, butter and orange juice concentrate until combined. In a small bowl, stir together the brown sugar, pumpkin pie spice and cayenne pepper. Sprinkle over the sweet potato mixture and stir until combined. Spoon into the slow cooker.

  • Cover and cook on low for 2 to 3 hours.

  • Sprinkle the marshmallows over the top of the sweet potatoes in the slow cooker. Cover and cook on low for 15 more minutes, or until the marshmallows are melted.

  • Photograph by Hallie Burton


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    This recipe is featured in:

    The Best Kwanzaa Recipes