Moms Candied Sweet Potatoes & Pineapple
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- 3 - 4 large
- sweet potatoes - peeled and sliced 3/4 inch thick
- 1/2 tsp
- salt for potatoes
- 1/2 c
- + 2 tablespoons butter
- 1 1/2 c
- brown sugar
- 1/4 c
- 3/4 tsp
- 1/2 tsp
- 1 small
- can - pineapple chunks - drained- reserving 1/4 cup juice
- 1 tsp
- - optional- we didn't add them this time
In another saucepan, add the butter, brown sugar, pinch salt, pineapple juice, cinnamon and nutmeg. Bring to a boil and simmer until thickened some - won't be real thick, more like a glaze. If you want a thicker glaze, add a small amount of corn starch to the pineapple juice before adding.
Once sauce is to desired thickness and potatoes are cooked. Add the drained pineapple to the glaze and cook until heated through. Stir in the vanilla.
Gently toss the sweet potatoes with the glaze, being careful not to break up potatoes too much. Heat through for a few minutes and pour into a serving dish. Sprinkle with pecans if using.