Candied sweet potatoes recipe
Candied Sweet Potatoes
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Thanksgiving at the base or on the front lines wouldn’t be complete without this sweet, savory sweet potato casserole. Adapted from the 1910 Manual for Army Cooks.
Ready in: 1 hour 5 mins
- 2 pounds sweet potatoes
- 6 tablespoons butter
- 6 tablespoons sugar
- 1 1/2 cups beef stock
Prep: 20 mins | Cook: 45 mins
1. Bring a large pot of water to boil over medium heat and add potatoes. Boil for about 20 minutes, or until a knife easily slides through the potatoes. Let cool slightly, then peel and cut into one-inch thick slices.
2. Preheat oven to 350 degrees F and coat a 13×9-inch baking dish with nonstick cooking spray.
3. Place 1/3 of the potatoes in the baking dish. Dot with 2 tablespoons butter and sprinkle with2 tablespoons sugar. Arrange another 1/3 of the potatoes in the baking dish, dot with same amounts of butter and sugar, and repeat.
4. Finally, pour beef stock over the potatoes. Bake for about 40 minutes, until the top layer of potatoes are crispy and sugar has melted in all layers.
Reference: Candied sweet potatoes recipe
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