Recipe:

Old-Fashioned Candied Sweet Potatoes

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Serves 8

This kid-friendly recipe for marshmallow- and pecan-topped sweet potatoes deserves a spot on your Thanksgiving table.

Ingredients

4 pounds sweet potatoes, peeled and cut into 1-inch pieces
5 tablespoons butter
2/3 cup golden brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of ground ginger
1/2 teaspoon salt

Optional Toppings
2 cups marshmallows, cut into small cubes
1/2 cup pecans, chopped

Method

Preheat oven to 375°F. Place potatoes in 13x9x2-inch glass baking dish. Combine butter, sugar, cinnamon, nutmeg, ginger and salt in small saucepan over medium heat. Bring to boil and stir until sugar dissolves. Pour mixture over sweet potatoes and toss to coat. Cover dish well with foil.

Bake 50 minutes. Uncover and continue to bake until potatoes are tender and syrup thickens a bit (basting occasionally) about 20 minutes. Raise oven temperature to 500°F. Top sweet potatoes with cubed marshmallows and pecans and bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.

Nutrition

Per serving (including toppings) (about 9oz/273g-wt.): 420 calories (110 from fat), 13g total fat, 5g saturated fat, 20mg cholesterol, 240mg sodium, 75g total carbohydrate (8g dietary fiber, 38g sugar), 6g protein

Tags: High Fiber, Gluten Free, Low Sodium

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