Candied Sweet Potato Casserole

Even if you don't like sweet potatoes, you have to try these.  I promise you will love them and so will your guests.

Ingredients:
8 lbs. sweet potatoes
1 cube butter
1 T. vanilla
1 box light brown sugar
2 T. cornstarch
½ cup coffee

Directions:
Boil potatoes until tender; until easily pierced with a fork. Peel and cut the potatoes lengthwise to fit in your 9x13 casserole.  If you have to cut them in half again do so.  You can do this step a day in advance. Cover and refrigerate the sweet potatoes if you want to finish them the next day.

Melt the butter in a saucepan.  Add the brown sugar.  Mix the cornstarch in a small bowl with the coffee and then add the mixture to the saucepan.  Stir well. Add the vanilla last. Cook until the brown sugar sauce starts to bubble, and then simmer for 5 minutes; stirring occasionally.

Pour the brown sugar sauce over the sweet potatoes and bake for 1 hour at 350°. 


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