Photo: Spicy Candied Sweet Potatoes Recipe
Directions
Excerpted from Sandra Lee's book, Semi-Homemade Money Saving Slow Cooking (Wiley)
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
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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By lafaust
omaha, NE
on January 07, 2012
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I have made this 2 years in a row now and it's wonderful! The sweet and spicy go so well together, and it frees up the oven! Making it again for my mother in law's birthday dinner!
By icemice1_12192643
Columbus, 49
on October 02, 2009
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I love the slow cooker method. Just mix and go. Thank you!!
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