Countdown #10 Stove Top Candied Sweet Potatoes with Crunchy Topping
- 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- Salt
- 3/4 cups chicken broth
- 1/3 cup brown sugar
- 3 tablespoons butter plus 2 tablespoons melted
- 1 generous pinch pumpkin pie spice
- Freshly ground black pepper
- 1 1/2 cups corn cereal (recommended: Corn Flakes)
- 1/2 cup pecans, chopped
- 2 tablespoons maple syrup
- 1 1/2 cups mini marshmallows
- Place the sweet potatoes in a large pot.
- Add enough cold water to cover by 2 inches.
- Add a generous pint of salt and bring to a boil over medium-high heat.
- Cook until the potatoes are slightly soft but still hold their shape, 10 to 12 minutes.
- Strain and place back in the pot.
- Combine the chicken broth and brown sugar in a 10-inch skillet over medium heat and cook until reduced by half, about 5 minutes.
- Add 3 tablespoons of butter, pumpkin pie spice, a generous pinch of salt and pepper, and stir to combine.
- Add the cooked sweet potatoes and gently toss to coat.
- Cook until the liquid has reduced down and is a syrupy consistency and the sweet potatoes are tender, about 5 minutes, making sure to stir every minute.
- In a large bowl combine the corn cereal, pecans, maple syrup, and 2 tablespoons melted butter and stir until combined.
- Set aside.
- Top the sweet potatoes with an even layer of marshmallows and let cook for 3 minutes to allow them to melt a bit.
- Top with the crunchy topping.
- Reduce heat to low and cook until marshmallows are completely melted, about 2 minutes.
sweet potatoes, salt, chicken broth, brown sugar, butter, generous, freshly ground black pepper, corn cereal, pecans, maple syrup, marshmallows
Taken from www.foodnetwork.com/recipes/sandra-lee/countdown-10-stove-top-candied-sweet-potatoes-with-crunchy-topping-recipe.html (may not work)