Prep 20 mins
Cook 45 mins
These are so good, we don't wait for a holiday to serve them!
- 4 medium sweet potatoes, cooked
- 1⁄2 cup butter or 1⁄2 cup margarine
- 2 cups brown sugar
- 1⁄2 teaspoon orange zest
- 1 teaspoon vanilla
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon nutmeg
- Peel potatoes and cut into chunks.
- Place potatoes in 13x9 baking pan.
- In lg saucepan combine remaining ingredients.
- Bring to a boil.
- Boil for 2 minutes; pour over potatoes.
- Cover and bake for 45 minutes.
My 13 year old daughter selected and made this recipe for our Thanksgiving dinner. Sweet potatoes are not a part of our tradition, so this was a new experience for us. Emily and I thought they were great, my 16 year old son rated them very good, and my husband (not a sweet potato fan at all) at least gave them a try. I loved the addition of the vanilla and nutmeg in this recipe, and the potatoes smelled heavenly while baking. Emily topped them with a few mini marshmallows since that is what she had heard sweet potatoes should alway have. The marshmallows pretty much melted and disappeared into the potatoes. I especially loved the potatoes when they mixed together with cranberry sauce on my dinner plate. Yumm, nice combination of sweet and tart!
We made these for Thanksgiving. Our family really enjoyed them. had no left overs. Will make again.
This recipe was very good and easy to make. I didn't use the orange zest that the recipe called for and I used canned sweet potatoes instead of fresh ones to save on time(I used 4 small cans). Lots of compliments on this one!