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Candied Sweet Potatoes Dinner at the Zoo

Yes, you can freeze cooked sweet potato wedges for up to three months. For freezing, prepare the sweet potato wedges as you usually do. Then blanch the wedges for a few minutes before draining and drying them thoroughly. Blanching will stop the cooking process, and the sweet potato wedges will be partially cooked.

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Bake the sweet potatoes for about 1 to 1 1/2 hours, or until tender. Let the potatoes cool for about an hour in the oven. Wrap the cooled sweet potatoes in foil and freeze them whole in freezer bags for up to 12 months. To reheat whole baked sweet potatoes, remove the foil. Rewrap them in a new sheet of foil and bake in a 350 F oven for about.

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For slices from 4 medium sweet potatoes, MIX the cup of sugar, 1 Tbsp flour, the tsp of ascorbic acid, and the dash of salt. Mix with potato slices. Package in freezer bags, seal and freeze. TO COOK: Remove from freezer bag and place in baking dish. Sprinkle with 1 tsp cinnamon and 1 Tablespoon Lemon Juice.

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Yes, you can freeze Candied Sweet Potatoes. Allow the potatoes to cool, then transfer to freezer bags or a container with an air-tight lid, and place in the freezer. Reheat at 350°F until heated through (the time will vary depending on how many potatoes you have, but generally reheat for about 20-25 minutes).

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To freeze candied sweet potatoes, start by allowing them to cool completely after cooking. It's important to bring them to room temperature before freezing to prevent condensation from forming inside the storage container. Once cooled, transfer the sweet potatoes to a suitable airtight container or freezer-safe bag.

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Toss all sweet potatoes, butter, brown sugar and spices together in a large bowl. Add the mixture to a 9×13 baking dish and cover with foil pan. Cook for 30 minutes. Uncover and stir. Cook an additional 20 minutes. Top with marshmallows and broil for up to30 seconds, 6-8 inches from the top broiler.

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Coat a 9 or 8 inch (I used 8 x11 inch) pan or 2-quart baking dish with olive oil or butter. Arrange the sweet potatoes in a single layer within the prepared dish. In a small bowl, combine the brown sugar, melted butter, cinnamon, salt, nutmeg, orange juice, orange zest, vanilla, maple, and ginger.

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Start by preheating the oven to 350°F (180°C). Peel and cut the potatoes in half lengthways, then slice into 1/2 inch thick half-moons. If you want to keep the roasted sweet potatoes simple, drizzle them with avocado or olive oil and sprinkle with salt and pepper to taste. Toss well to evenly coat.

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Yes, you can freeze candied sweet potatoes! Freezing is a great way to preserve the flavor and texture of these delectable treats for future enjoyment. However, it's important to note that the freezing process can affect the overall quality of the dish. The texture of the sweet potatoes may change slightly, and the syrup may become a bit.

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To freeze candied sweet potatoes, follow these steps: 1. Allow the candied sweet potatoes to cool completely. 2. Transfer the potatoes to an airtight container or freezer bag. 3. Remove as much air as possible before sealing the container or bag. 4. Label the container or bag with the date of freezing.

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Preheat oven to 375 degrees F. Butter a 9×13" baking dish, set aside. Peel sweet potatoes and slice into ¼" thick round pieces. Layer them in the prepared baking dish. Combine the brown sugar, maple syrup, orange juice, salted butter, cinnamon, nutmeg, ginger and sea salt in a medium saucepan.

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Drain well and place the yams back in the pot. Make sauce. In the same pot with the yams, add butter, orange juice, sugar, cinnamon, vanilla extract, and salt. Stir well and bring the sauce to a boil. Reduce heat to low and simmer for 10-15 minutes until the sauce becomes syrupy and the yams are fully cooked. Serve.

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Prepare Yams: Peel the yams and cut them into half-inch thick circles. Place them in the baking dish. Pour the syrup you made over the yams. Cover the dish with foil. Bake: Put the dish in the oven. After 30 minutes, take off the foil. Keep baking for 50 minutes to 1 hour.

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Cut the sweet potatoes into ½ chunks or rounds. In a medium saucepan, add the potatoes, brown sugar, water, salt, and butter. If desired, add ground cinnamon to the mixture at this point. Bring the mixture to a boil, then cover and let cook for 18 to 20 minutes. Stir the mixture occasionally, cooking until they are fork-tender.

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Drain sweet potatoes and pour them into an ovenproof casserole dish. 29 oz. can sweet potatoes. Sprinkle sugar over sweet potatoes. 1 cup sugar. Cut up butter, put on top and then sprinkle with cinnamon. 1 stick butter, 1/2 teaspoon cinnamon. Place in oven for 35 to 40 minutes or until syrupy.

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Step 2 - Combine Ingredients - In a small bowl mix together the brown sugar, salt, cinnamon and nutmeg. Step 3 - Season Yams - Sprinkle over the yams. Step 4 - Top with Butter - Slice the butter and place slices over the yams. Butter and brown sugar is the perfect combination. Step 5 - Cover and Cook - Now cover the slow cooker.