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Gooey Candied Sweet Potatoes

Contributed By: Marsha | See all of Marsha's recipes
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Active Time:  30 Minutes
Total Time:  6 Hours
These candied potatoes are easy to make. If you don't over boil the potatoes they will be easy to slice. The key here is once in the oven cook them slowly sand remember to occasionally baste and turn. Everybody will love this sweet side dish!
10 pounds Sweet Potatoes
6 Granny Smith Apples
1 large and 1 small jar of King Syrup
Clean potatoes (keep skin on?.

Boil in water until fork tender. Drain and cool until they can be handled.

Peel and slice apples about 1/8 - 1/4 inch thick.

Generously spray pam on a large pyrex dish (4 quart).

Place a large piece of aluminium foil on bottom rack of oven to catch drips.

Move second rack to just above the bottom rack.

Heat oven to 325 - 350 degrees.

Peel yams and slice lengthwise about 1/4 inch thick.

Place a layer of yams on buttom of dish.

Place a layer of apples on sweet potatoes. Pour syrup over layer. Don't be overly generous at this point with the syrup because you will be adding as they cook and the less spill you have the easier the clean-up.

Repeat layers until you use all the potatoes and apples. Your top layer should be apples. I typically pile the layers fairly high.

Cook for about 2 hours.

Remove from oven and cool.

Refrigerate overnight.

Repeat the cooking process over a couple of nights, turning potatoes with a large spatula and adding syrup as needed. I "baste" the potatoes as they cook with the hot syrup in the pan. You will also need to add additional syrup through the cooking process.

Continue cooking until they get gooey and somewhat translucent.

Once done remove the warm potatoes from the pan and place in well sprayed (Pam) aluminum pan. Cleaning the glass dish when it is warm makes for easier cleaning.

Date Added: 10/26/2009
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