Best Kahlua Candied Sweet Potatoes Recipes

KAHLUA CANDIED YAMS

Steps:

• Cut yams in serving size pieces.
• In heavy skillet, melt butter with sugar.
• Add Kahlua; cook 1 minute.
• Add yams; turn until brown on all sides.
• Cover, reduce heat; cook about 15 minutes.
• Turn yams once more before serving.

CANDIED SWEET POTATOES

Steps:

• Heat the oven to 350 degrees F. Use 1 tbs. of the butter to grease a 2 quart oven-proof baking dish.
• Peel the sweet potatoes and slice them 1/8 inch thick. Place 1/3 of the potatoes in the bottom of the baking dish. Season with salt and sprinkle with 1/3 of the pecans. Repeat 2 more times.
• Pour the coffee liqueur and cream over the potatoes. Spread the brown sugar evenly over the top and dot with the remaining butter.
• Cover the dish with foil and bake until the sweet potatoes are tender when poked with a sharp knife, about 50 to 60 minutes.
• Remove the dish from the oven and turn on the broiler. Remove the foil and cover the sweet potatoes evenly with the marshmallows. Put the dish under the broiler until the marshmallows are lightly browned, about 1 minute. Let cool a bit before serving.

KAHLUA YAMS

Steps:

• Boil and peel yams, DO NOT OVER COOK, cut length wise.
• Melt butter and brown sugar in a skillet, add Kahlua and cook one minute.
• Add cooked yams,turning to brown on all sides.
• Cover and lower heat for 15 min or more. Watch as they will burn.
• They will be thick and so tasty.

PAUL PRUDHOMME'S CANDIED YAMS

Steps:

• Heat the butter in a 4-quart saucepan over high heat; when about half melted , add the remaining ingredients.
• Stir, cover, and cook over high heat until mixture comes to a strong boil, about 10 minutes.
• Stir then reduce heat and simmer covered 20 minutes.
• Uncover and continue cooking until sweet potatoes are very tender, about 20 minutes, stirring occasionally.
• Remove from heat and discard cinnamon sticks.
• Orange and lemon slices can also be discarded if desired.
• Serve immediately, undrained.
• Can also be mashed.

EASY SWEET POTATOES WITH KAHLUA

Steps:

• Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Return the pot to the stove over medium heat. Add the butter and brown sugar; cook and stir about 5 minutes until the sugar begins to caramelize. The sugar will be foamy at first, then the foam will subside and the sugar will begin to caramelize; cook until the color darkens slightly. Carefully stir in the coffee liqueur, then return the potatoes to the pot. Stir in the raisins and toasted pecans until the potatoes are slightly mashed and everything is well mixed.

CANDIED SWEET POTATOES

Steps:

• Heat the oven to 350 degrees F. Use 1 tablespoon of the butter to grease a 2 quart flameproof baking dish.
• Peel the sweet potatoes and slice them 1/8-inch thick. Place 1/3 of the potatoes in the bottom of the baking dish. Season with salt and sprinkle over 1/3 of the pecans. Repeat 2 more times. Pour the coffee liqueur and cream over the potatoes. Spread the brown sugar evenly over the top and dot with the remaining butter. Cover the dish with aluminum foil and bake until the sweet potatoes are tender when poked with a sharp knife, about 50 to 60 minutes. Remove the dish from the oven and turn on the broiler. Remove the foil and cover the sweet potatoes evenly with the marshmallows. Put the dish under the broiler until the marshmallows are lightly browned, about 1 minute. Let cool a bit before serving.

SOUTHERN CANDIED SWEET POTATOES

Steps:

• Peel the sweet potatoes and cut them into slices.
• Melt the butter in a heavy skillet and add the sliced sweet potatoes.
• Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.