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Cajun Candied Sweet Potatoes

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
5 ounces (142 grams)

Recipe ID
C00202

Ingredients
US standard
Metric
Sweet potatoes, washed, peeled, washed
6 pounds
2.7 kilograms
Red seedless grapes, washed
1 cup
225 grams
Reserved cooking liquid from sweet potatoes
24 ounces
710 milliliters
Brown sugar
4 ounces
115 grams
Cane syrup
4 ounces
118 milliliters
Cinnamon, ground
½ teaspoon
½ teaspoon
Nutmeg, ground
½ teaspoon
½ teaspoon
Lemon juice
1 tablespoon
1 tablespoon
Brandy
1 ounce
30 milliliters
Apple, Red Delicious, washed, peeled, cored, sliced
1 each
1 each
Apple, Granny Smith, washed, peeled, cored, sliced
1 each
1 each
Corn starch
2 tablespoons
2 tablespoons
Cold water
4 ounces
118 milliliters
Pecans, chopped
4 ounces
115 milliliters
Marshmallows, mini
4 ounces
115 milliliters
Preparation
  1. Gather all the ingredients and equipment.
  2. Preheat oven to 350°F (177°C).
  3. Cut sweet potatoes into uniform 1-inch (3-centimeter) cubes. Place in sauce pan with lightly salted cold water to cover. Bring to a boil and simmer just until tender. Drain well, reserving 3 cups (710 milliliters) of the cooking liquid for the sauce. Place drained potatoes in a suitable hotel pan and reserve.
  4. Place the reserved cooking liquid in a sauce pan. Add brown sugar, cane syrup, cinnamon, nutmeg, lemon juice, and brandy. Bring to a boil and cook until sugar dissolves.
  5. Add sliced apples and grapes and continue to simmer about 5 minutes. Dissolve the corn starch in cold water and slowly stir into the sauce until thickened.
  6. Pour the cooked syrup over the reserved sweet potatoes, sprinkle pecans and marshmallows on top, and place pan—uncovered—in the oven.
  7. Cook until bubbling-hot and marshmallows are melted.
  8. Hold for service at a minimum temperature of 135°F (57°C).