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Candied Sweet Potatoes
Candied Sweet Potatoes
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Prep Time:
15 minutes
Total Time:
1 hour
Thanksgiving wouldn't be complete without our easy and delicious candied sweet potatoes. Boiling them with the skins on makes peeling a breeze. The mix of cinnamon, nutmeg, apple juice, brown sugar, and butter enhances their natural sweetness. Topped with crunchy pecans and Honey Nut Cheerios™ for a perfect contrast in textures.
Ingredients:
  • 3 to 4 medium sweet potatoes (2 lb)
  • 1/3 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 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
Instructions:
  • In a 4-quart saucepan or Dutch oven, cover the potatoes with water and bring to a boil. Simmer covered on low heat for 20-25 minutes until the potatoes are tender. Drain and rinse with cold water to cool slightly.
  • Preheat your oven to 350°F. Generously spray a 2- to 2 1/2-quart shallow casserole dish with cooking spray. Peel the sweet potatoes, slice them into 1/2-inch slices, and arrange them in the prepared casserole dish.
  • In a small saucepan, simmer brown sugar, cornstarch, salt, cinnamon, nutmeg, apple juice, and 2 tablespoons butter until bubbly, stirring constantly. Boil and stir for 1 minute. Pour over the sweet potatoes. Combine topping ingredients in a bowl until crumbly. Sprinkle evenly over the sweet potatoes.
  • Bake until golden and bubbly, approximately 15-20 minutes.

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