4 lb. orange-fleshed sweet
potatoes, peeled and cut
crosswise into 2-inch pieces,
then cut lengthwise into
1-inch wedges
1 cup packed light brown sugar
1 Tbsp. kosher salt
1 / 4 tsp. ground cloves
1 / 4 cup unsalted butter, cubed
4 (2-inch) cinnamon sticksPreheat oven to 350°F. Place sweet
potato wedges in a 3- to 4-quart
baking dish. Sprinkle sugar, salt,
and cloves over sweet potatoes.
Dot with butter, and nestle cinna-
mon sticks around sweet potatoes.
Bake in preheated oven, turning
every 15 minutes, until sweet pota-
toes are tender and liquid is syrupy,
about 1 hour and 15 minutes.
Remove from oven; let stand 10
minutes. Discard cinnamon sticks
before serving.Cinnamon-Spiced Candied
Sweet Potatoes
ACTIVE 35 MIN; TOTAL 1 HR 55 MIN
SERVES 8 TO 10Inspired by camotes enmielados—a
sweet and syrupy Mexican dessert
often served in honor of Día de los
Muertos—these spiced sweet pota-
toes are the perfect stand-in for
candied yams with toasted marsh-
mallows. For an elegant twist, top
them with meringue (see below).Whisk together 4 egg whites and 2 Tbsp. granulated sugar in bowl from a stand mixer set over a saucepan of simmering
water until just warm, 2 minutes. Transfer bowl to stand mixer fitted with whisk attachment. Add^1 / 2 tsp. cream of tartar;
beat on medium-high speed until foamy. Gradually beat in^1 / 2 cup granulated sugar until whites are stiff and glossy, 3
minutes. Spread meringue on potatoes using back of a spoon. Broil 6 inches from heat until golden, 2 minutes; serve.TOP IT
WITH
MERINGUERemington PRO Pearl
Ceramic Styling Tools
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®/™ TRADEMARKS © SPECTRUM BRANDS, INC. 2018.