Baked Candied Sweet Potatoes
Really yummy and got raves at the holiday parties. It's different from most holiday
sweet potato recipes because the sweet potatoes are in chunks instead of pureed,
and the dish includes fruit and nuts. You don't need to top it with marshmallows but
if that's something you *have* to have on your holiday sweet potatoes, well go for
it. Don't use big marshmallows though.
4 or more large sweet potatoes, peeled and cut into large chunks
1 cup raisins
1 large apple (red or green, doesn't matter) cored and sliced into chunks
1 cup (or more, to taste) dried apricots
1/2 cup pecans, broken into pieces
1 teaspoon ginger
1 stick of butter
1 cup brown sugar
Cinnamon (sprinkle)
Small marshmallows (topping)
Pre-heat oven to 375 degrees.
Butter the bottom and sides of a large, covered baking dish. Parboil the sweet
potatoes for 5 minutes, drain and arrange loosely in the baking dish. Put in the
apple pieces, apricots, and raisins.
Mix together the butter, brown sugar, ginger and a dash of cinnamon in a large
bowl. Heat in microwave until melted together, but not boiling. Pour mixture into
dish, making sure to cover all of the sweet potatoes.
Bake, covered, for 45 minutes to an hour, until potatoes are tender. If you want
marshmallows, uncover it, top it with marshmallows, and brown the tops in the
oven.
Yum!