Growing up in the north, I had never had sweet potatoes like are typically found here in the dirty south. When I first had them, I was very skeptical and it took me awhile to come around. Now, more than 6 years later, I really enjoy these southern comfort foods. I added my own little touch here with the pecans for some added crunch. I actually tossed a few walnuts in as well since I had them.
This was such a tasty and rice dish that my sweet tooth forced me to eat all of this over the course of the day. Needless to say, occasionally, my belly does not like my tooth.
Southern Candied Sweet Potatoes
1 1/2 cups of water
1 cup of brown sugar
1/2 cup pecans
1/3 cup of white sugar
1/4 cup of vegan margarine
1 tablespoon of cinnamon
1 tablespoon of maple syrup
1/2 tablespoon of corn starch
1 teaspoon of vanilla
Peel the potatoes and cube into 1 inch pieces.
In a large sauce pan, bring the water, margarine, brown sugar, white sugar, maple syrup, and cinnamon to a simmer. Add the sweet potatoes and allow to simmer for 20 minutes or until the potatoes are tender. Once the potatoes are tender, add the corn starch, vanilla, and pecans and remove from heat. Gently fold pecans into the broth and allow 15 minutes to set.