Recipe courtesy of Sandra Lee
From:
Food Network Magazine
Spicy Candied Sweet Potatoes
Getting reviews...
- Level: Easy
- Total: 3 hr 10 min
- Prep: 10 min
- Cook: 3 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 460
- Total Fat
- 17 g
- Saturated Fat
- 6 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 4 g
- Sugar
- 32 g
- Protein
- 5 g
- Cholesterol
- 23 mg
- Sodium
- 173 mg
- Level: Easy
- Total: 3 hr 10 min
- Prep: 10 min
- Cook: 3 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 460
- Total Fat
- 17 g
- Saturated Fat
- 6 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 4 g
- Sugar
- 32 g
- Protein
- 5 g
- Cholesterol
- 23 mg
- Sodium
- 173 mg
Ingredients
Directions
- 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.
