Candied Sweet Potatoes

I cheat when making these, easier is better is my motto!
By using canned sweet potatoes, these are so much easier and quicker to prepare.  I couldn't get my kids to even try sweet potatoes until I made this recipe, then they ate it up real fast, probably the addition of the marshmallows and cinnamon, now they request it for every holiday meal.

3 (15 oz) cans sweet potatoes or yams (drained)
1 cup brown sugar, firmly packed
1/2 cup water
4 Tablespoons butter
Dash salt (about 1/2 teaspoon)
Cinnamon
Mini Marshmallows

In a skillet, mix sugar, water and butter, bring to a boil. Reduce heat and continue cooking about 15 minutes (till it gets a little thick and syrupy)
I always sprinkle cinnamon in this mix (about 1 teaspoon).  Then add the sweet pototoes and simmer till the sweet potatoes are heated through (about 10 minutes).   Then, pour all into a large casserole dish, totally cover the top with the mini marshmallows (my kids think the more the merrier!), I also sprinkle more cinnamon on top of the marshmallows, how much depends on how well you like cinnamon, then place in the oven at 350 degrees till marshmallows turn a light brown color and are puffy (this is usually just a matter of 10 to 15 minutes, so watch to make sure they don't burn) and they are ready to serve. 

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Here is the traditional candied sweet potato recipe if you want it.

Brown Sugar Candied Sweet Potatoes

Ingredients:
4 medium sweet potatoes
Salt
3/4 cup light brown sugar, firmly packed
1/3 cup water
2 tablespoons butter

Preparation:
Boil sweet potatoes until tender. Peel, halve, and sprinkle with salt.

In skillet mix sugar with water and butter; bring to a boil. Put potatoes in syrup and cook over low heat, stirring occasionally, for about 15 minutes, or until sweet potatoes are well glazed and candied.

Recipe for candied sweet potatoes serves 4.
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 Fantasy Fudge

3 cups sugar 
3/4 cup (1-1/2 sticks) butter or margarine 
1 small can (5 oz.) evaporated milk (about 2/3 cup) 
1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chips 
1 jar (7 oz.) JET-PUFFED Marshmallow Creme 
1 cup chopped pecans or walnuts
1 tsp. vanilla 
 
PLACE sugar, butter and evaporated milk in 3-quart heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 5 minutes (or until candy thermometer reaches 234°F), stirring constantly to prevent scorching. Remove from heat. 
ADD chocolate chips and marshmallow creme; stir until melted. Add nuts and vanilla; mix well. 
POUR immediately into foil-lined 9-inch square pan; spread to evenly cover bottom of pan. Cool at room temperature at least 2 hours; cut into 96 (1-inch) squares. Store in airtight container at room temperature.  

2 2/3 cups sugar
2/3 cup oil
4 eggs
2 cups pumpkin (canned is fine, will be a 15 oz can)
2/3 cup water (or reserved cherry juice + water to equal 2/3 cup)
3 1/3 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon each: ground cloves, cinnamon, nutmeg and ginger
1 cup pecans
1 cup white raisins
2 jars (10 oz) marachino cherries, drained, chopped in half

Grease and flour 3 loaf pans.

Combine sugar and oil; cream together.  Add eggs, pumpkin & water.
Mix all dry ingredients, then add to creamed mixture.  Beat 5 minutes till thoroughly mixed.  Add pecans, raisins and chopped cherries, mix well.
Pour into loaf pans, filling about 2/3 of the pan.

Bake at 325 degrees for one hour and 10 minutes (or until toothpick inserted in center comes out clean). Makes 3 loaves of bread
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Sweet Potato Pie 

2 C. mashed sweet potatoes (about 1 1/2 pounds)*
1/2 C. butter, softened to room temperature
1 C. sugar
2 eggs
1 t. vanilla extract
1/4 t. nutmeg
1/8 t. cloves
1/4 t. cinnamon
1/8 t. salt
1 C. evaporated milk
1 9-inch unbaked pie shell 

Preheat oven to 375°F. 

In an electric mixer, blend potatoes, butter and sugar. Add eggs one at a time, beating well after each egg. Add vanilla, spices, salt and evaporated milk. Mix well. 

Pour into unbaked pie shell. Place in preheated oven and bake for 35 minutes or until set. Remove from oven and cool. 

Store in refrigerator. Serve with whipped topping, if desired. 

*Boil potatoes in skins. When cool enough to handle, peel and mash. 

**Here again, I cheat. Instead of using fresh sweet potatoes, I use canned.  Approximately 2 (15 oz) cans (drained) will get you the amount needed for this recipe.  Lets you skip the whole cooking and cooling of the sweet potato part, puts you straight to the mashing and mixing part.  My dad loves this pie!  To me, it tastes similiar to pumpkin pie, especially with whipped cream on top.

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Here is a variation that sounds good, haven't tried it myself, but plan to pretty soon.

Sweet Potato Custard Pie From Taste of Home
 
2 small sweet potatoes, peeled and chopped

3/4 cup marshmallow creme

1/2 cup butter, cubed

1 can (5 ounces) evaporated milk

3 eggs

1 teaspoon vanilla extract

1/4 teaspoon almond extract

3/4 cup sugar

1/4 cup packed brown sugar

1 tablespoon all-purpose flour

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 unbaked pastry shell (9 inches)

1/2 cup whipping topping

DIRECTIONS
Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until tender. Drain potatoes and place in large mixing bowl; mash. Add marshmallow creme and butter; beat until smooth. Add the milk, eggs and extracts; mix well.
    Combine the sugars, flour, cinnamon and nutmeg; gradually beat into potato mixture until well blended. Pour into pastry shell.
    Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Serve with whipped topping. Refrigerate leftovers. Yield: 8 servings
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