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Brandied Candied Sweet Potatoes
SUBMITTED BY:
Kathy Bennett
"This is a favorite of ours for many years because it is different from the many mashed sweet potatoes recipes. Originally submitted to ThanksgivingRecipe.com."
RECIPE RATING:
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(16)
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SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 pounds sweet potatoes
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup brandy
1/2 teaspoon salt
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DIRECTIONS
Peel and cut the sweet potatoes into 2 inch chunks. Place them in a large pot of water and boil until tender.
In a large skillet melt the butter or margarine. Stir in the brown sugar, brandy and salt. Stir until smooth. Add the sweet potatoes. Cook over low heat, stirring gently, until sweet potatoes are heated through and well glazed.
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REVIEWS
Reviewed on Dec. 2, 2002 by TIMDENISE
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TIMDENISE
Dec. 2, 2002
I substituted dark rum for the brandy. I also put chopped pecans mixed with brown sugar on top and baked it at 350 for 30 minutes. It is delicious!
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7 users found this review helpful
I substituted dark rum for the brandy. I also put chopped pecans mixed with brown sugar on top...
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Reviewed on Dec. 29, 2003 by
Mama Cass
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Mama Cass
Dec. 29, 2003
Delicious! Much more sophisticated flavor than the usual candied sweet potatoes with marshmallows. The recipe did not say to cook until the glaze thickens, but I assume that's what is supposed to happen. It did take awhile to thicken, but it didn't require constant stirring, so I was able to work on other foods while it was cooking.
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4 users found this review helpful
Delicious! Much more sophisticated flavor than the usual candied sweet potatoes with...
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Reviewed on Nov. 22, 2007 by canadianokie
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canadianokie
Nov. 22, 2007
Delicious and different! My son and I really enjoyed these. I agree with some of the other reviewers that you have to cook the sauce down till it loses that strong alcohol flavor and develops a glaze-like consistency. Best sweet potato recipe I've ever tried - definitely a keeper for me!
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3 users found this review helpful
Delicious and different! My son and I really enjoyed these. I agree with some of the other...
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Reviewed on Jun. 27, 2007 by
Gonzo
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Gonzo
Jun. 27, 2007
I made it three times over the Thanksgiving holiday (three different Thanksgivings... mmmmmm) and every time, people wanted the recipe. Its delicious, and I recommend cooking it longer than the recipe says by an extra 20-30 minutes.
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3 users found this review helpful
I made it three times over the Thanksgiving holiday (three different Thanksgivings... mmmmmm)...
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Reviewed on May 5, 2003 by KST8R
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KST8R
May 5, 2003
As a B.S. nutritionist, I am always looking for low-cal, low-fat options for my patients. This is a lot less sweet than regular candied sweet potatoes. I, and my diabetic husband, really enjoyed this recipe. The brandy really brings out the natural sweetness of the sweet potatoes and isn't masked by excessive marshmellows!!! I've even shared this recipe with my nutrition ed. classes!
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3 users found this review helpful
As a B.S. nutritionist, I am always looking for low-cal, low-fat options for my patients. ...
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Reviewed on Jun. 11, 2008 by
AKrause
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AKrause
Jun. 11, 2008
Very good - most definitely not your ordinary yams with melted marshmellows on top. These had a distinct flavor that was not rooted in sugary sweetness. Instead, it was much more refined and complex while the dish itself was lighter on the palette than the standard faire.
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2 users found this review helpful
Very good - most definitely not your ordinary yams with melted marshmellows on top. These had...
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Reviewed on Jan. 12, 2007 by
AddictedToChaos
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AddictedToChaos
Jan. 12, 2007
This was sooooo good and so much tastier than the mundane marshmellows everyone else uses. Thanks for sharing!!
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2 users found this review helpful
This was sooooo good and so much tastier than the mundane marshmellows everyone else uses....
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Reviewed on Dec. 9, 2003 by CHILICAT
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CHILICAT
Dec. 9, 2003
These were the hit of Thanksgiving dinner. It took a while for the glaze to reduce, but the end result was heavenly. The brandy added a great taste without being overpowering. This will be our Thanksgiving sweet potato recipe from now on!
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2 users found this review helpful
These were the hit of Thanksgiving dinner. It took a while for the glaze to reduce, but the...
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Reviewed on Dec. 3, 2003 by
KHAOSOK99
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KHAOSOK99
Dec. 3, 2003
A wonderful, easy, adult-tasting recipe. Served it for Thanksgiving and it went wonderfully with all the other flavors. You can just get a hint of the brandy coming through and it's wonderful. Will use less butter next time though. Didn't need half a cup.
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2 users found this review helpful
A wonderful, easy, adult-tasting recipe. Served it for Thanksgiving and it went wonderfully...
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Reviewed on Mar. 8, 2007 by
LadyBugMomma
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LadyBugMomma
Mar. 8, 2007
I didn't like it (and I'll eat almost anything) and neither did the rest of the family. At first it seemed like the brandy taste was way to strong. What the recipe fails to tell you is that you need to reduce the sauce for awhile until it turns to a soft caramel texture. I tasted the sauce after it was reduced and it was good, so I still had hopes the recipe would turn out. But the sauce (in my opinion) it too strong even after reduction.
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1 user found this review helpful
I didn't like it (and I'll eat almost anything) and neither did the rest of the family. At...
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