Wednesday, November 25, 2015

Candied Sweet Potatoes With Marshmallow And Pecan Topping



I had mentioned previously that our tradition of celebrating Thanksgiving with my family since my brother got married.  It’s a huge get together.  Guess what, this time we won't be celebrating together as my parents are on vacation to India and my brother and family moved to Texas.  My sis-in-law and I had been talking over the phone for the last 2 weeks and how bad we are going to miss this huge get together.  We are going to miss the most exciting black Friday shopping that me and my sis-in-law does every year just by ourselves by leaving the kids to guys to watch.  Kids are very upset too.  I promised my kids that we will celebrate Thanksgiving here at home on Wednesday and on Thursday we will have the get together by the Thomas family.




So for this Thanksgiving, I will be making my sis-in-laws sweet potato dessert that she makes during Thanksgiving.  I am the one who really finishes all the left over as I am an ardent lover of sweet potatoes.  I slightly modified the method and made them in ramekins for individual servings.  These flavorful candied sweet potatoes are super delicious and go well with Thanksgiving dinner as a dessert.  You can set it up the day before and bake it on the day of the dinner.  I made a small batch to share before Thanksgiving so that you can try it for the dinner. 


Serves - 2
Ingredients
2 - medium size sweet potatoes peeled and cut into small squares
2 tsp - fresh orange juice divided
2 tsp - butter divided
1 tsp - brown sugar divided
1/2 tsp - orange zest divided

Topping
mini marshmallows to top
10 - pecans for topping divided
a pinch of nutmeg powder (optional)
1/4 tsp - orange zest
1/4 tsp - brown sugar

Directions:
  • Pre-heat oven to 400°F. Grease 2 ramekins with butter or cooking spray.  
  • Divide the cut sweet potatoes into equal portions and arrange in the ramekins.  Add 1 tsp of butter, 1/2 tsp, brown sugar, 1 tsp of orange juice and 1/4 tsp of orange zest into each ramekins and mix well.  Cover the ramekins with aluminum foil and place them on a baking sheet and bake it for 30 minutes.
  • After 30 minutes check the sweet potatoes, it should be soft.  If they are not soft and candied bake it for another 5 minutes.
  • Take the ramekins out and remove the aluminum foil.  Arrange mini marshmallows and 5 pecans in each ramekins.  Sprinkle nutmeg,orange zest and of brown sugar on the top of the marshmallow and bake till the marshmallow starts to melt a bit.  It takes between 5 - 7 minutes.  Serve them warm.

8 comments:

  1. Ya... itz very hard to miss our dear ones esp during special days...... cute styling with net...... :)

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  2. Sounds really interesting... I really wonder how this would taste!

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  3. Ohh thats bad that u can't celebrate thanksgiving with ur family this year...but may be next year u can celebrate with thm even better making it up for this year too...

    The dish sounds so new to me but interesting...and being a sweet potato fan myself I am bookmarking it to try it soon

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  4. I have never made anything like this...it surely looks very tempting! I love your blue bowl.
    Have a happy holiday season!
    Angie

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  5. These look absolutely delicious and gorgeous. Happy Thanksgiving to you.

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  6. LOVE sweet potatoes. Like the idea of making this in individual servings. Of course I'd want two. :-)

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  7. Very interesting recipe. You have successfully managed to tempt me into making it ;)

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  8. Thank you, this is so detailed!! It sounds amazing and I will be making it this week .

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