Candied Sweet Potatoes - Kraft Recipes Top
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Candied Sweet Potatoes

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  • Drain out about 1/4 of the sweet potato juice and put in a sauce pan. Add the pineapple chunks with about half the juice. Add the brown sugar and the cinnamon. Mix the cornstarch with about 1/4-cup of the pineapple juice and add to the sauce pan. Cook over med to high heat, stirring until bubbling and starting to thicken. Stir in the pecans if using them.
  • Pour in to 8 by 8 glass baking pan. Place the pineapple slices on top of the potato mixture. Sprinkle with the marshmallows.
  • Bake for about 30 minutes at 350°F. Serve hot.

Special Equipment Needed


You can use either sweetened or unsweetened pineapple, depends on what you personally like. I like to add pecan slices, but some people are allergic to nuts, so know your guests before adding them. This recipe can be adjusted for calories, by using the brown sugars that are calorie free, and the potatoes and fruit can be the juice only type. You can leave off the marshmallows also and it is still great. Some times you can use peaches instead of the pineapple and my grandkids like it if I use a can of fruit cocktail.

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