Southern Candied Sweet Potatoes

Name: Southern Candied Sweet Potatoes
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: Southern
Ingredients: 118 milliliters butter; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 12 servings salt to taste; 2 cans sweet potatoes, drained; 1 Tbsp vanilla extract; 473 milliliters white sugar

Southern Candied Sweet Potatoes might be just the side dish you are searching for. One portion of this dish contains around 0g of protein, 8g of fat, and a total of 201 calories. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 12. 1 person found this recipe to be flavorful and satisfying. If you have sweet potatoes, sugar, vanillan extract, and a few other ingredients on hand, you can make it. This recipe is typical of Southern cuisine. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

Ingredients

Servings:

118milliliters

butter 1teaspoon

ground cinnamon 1teaspoon

ground nutmeg 12servings

salt to taste 2cans

sweet potatoes, drained 1Tbsp

vanilla extract 473milliliters

white sugar

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Forge Cellars Classique Riesling. It has 4 out of 5 stars and a bottle costs about 21 dollars.

Forge Cellars Classique Riesling

#31 Wine Spectator Top 100 of 2017 Forge Cellars' most important wine aims to reveal the true nature of the vintage and to explore the terroir of east SenecaLake. Fermentation takes place with indigenous yeasts in neutral French barriques (65%) and the remaining in stainless steel. With this level of ripeness, fermentations continued into late spring in order to finish bone dry.Quince, lemon, fennel and slatemingle with marzipan and white chocolate, supported by precise acidity.