Quick & Easy
Candied SweetPotatoes2 cans (15 ounces) Princella or Sugary Sam Cut Sweet Potatoes
5 tablespoons butter or margarine
1/3 cup brown sugar
1/3 cup chopped pecans (optional)
1 cup miniature marshmallows (optional)Stove Top Directions:
Pour sweet potatoes and liquid into 2-quart saucepan. Cook until potatoes are heated through. Drain liquid and set aside. While sweet potatoes are heating, combine butter or margarine and brown sugar in 1-quart saucepan, and cook until hot but not boiling. Add nuts to sauce, if desired, and pour over hot sweet potatoes. Stir just to coat. Serve immediately. Miniature marshmallows may be added on top of dish just before serving. Place under the broiler until golden brown. Watch closely.Microwave Directions:
Pour sweet potatoes and liquid into 2-quart microwave-safe bowl. Cook in microwave on High until heated through, stirring twice. Drain liquid and set aside. Combine butter or margarine and brown sugar in
1-quart microwave-safe bowl. Cook in microwave on High until hot but not boiling, stirring twice. Add
nuts to sauce, if desired. Pour over hot sweet potatoes. Stir just to coat. Serve immediately. Miniature
marshmallows may be added on top of dish just before serving. Place under the broiler until golden brown.
Watch closely. Serve immediately. Yield: 4 to 6 servings.
Sweet Potato Pie1/4 cup butter or margarine
3/4 cup sugar
2 eggs, beaten
1 can (15 oz.) Princella or Sugary Sam Cut Sweet Potatoes, drained and mashed
1/2 teaspoon cinnamon
2 tablespoons cornstarch
5 ounces evaporated milk
1 teaspoon vanilla
1/4 teaspoon salt
1 unbaked 9-inch pastry shellPreheat oven to 400 degrees F. Cream butter and sugar together. Add eggs and stir. Add sweet potatoes and mix well. Add cinnamon and cornstarch. Stir in milk, vanilla and salt, making sure all ingredients are thoroughly mixed. Pour into pie shell, and bake 15 minutes at 400 degrees F. Lower heat to 350 degrees F. Cook until knife comes out clean (20 to 30 minutes).
Yield: One 9-inch pie (6 to 8 servings).
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