Candied Sweet Potatoes

4 large Sweet Potatoes, peeled and sliced into 1/4″ thick circles

2/3 cup Brown Sugar  **For Cane Sugar-Free: use an equal amount of coconut sugar, maple syrup, honey or agave nectar

1/2 cup Orange Juice, preferably fresh squeezed

1 – 2 Oranges, sliced into rings

1/4 cup Water

1/4 cup Butter  **For Casein/Dairy-Free: use your favorite vegan alternative, ghee, coconut oil or you can even make some homemade dairy/corn/soy-free butter

Miniature Marshmallows **For Corn-Free: make your own corn-free, egg-free marshmallows

  • Preheat oven to 350° F.
  • Boil sweet potato slices just until fork tender, about 10 minutes. Drain.
  • In a small bowl, combine brown sugar (or alternative), water and orange juice, mix well to make an orange-flavored syrup, set aside.
  • Squeeze some of the juice from the orange slices onto the bottom of a 9 x 13 baking dish, reserve the slices.
  • Layer the sweet potato and orange slices in the baking dish.  Top with orange syrup, dot with butter and cover baking dish with aluminum foil.
  • Bake for 50 minutes then remove foil and top sweet potatoes with miniature marshmallows.  Return to oven, uncovered for about 10 minutes, or until marshmallows are toasty brown.
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