Freeze Dried Sweet Potatoes…what will we package next? These babies are new to the retail stores within the past month, and we’re waiting patiently for our internet department to add these so everyone has access to these yummy gems. Keep your fingers crossed that they’ll debut in the next month or two online.
It is important to follow the rehydration instructions on these. Most of the time I can be a daredevil and do it my way of not worrying about water temperature or how much time to let them absorb the water, etc but really trust me–FOLLOW THE INSTRUCTIONS (They are easy enough to follow: boil water, remove water form heat and add sweet potatoes, cover and let stand 20 min.). Let’s just says round one of doing it my way I got the comment when someone tried the dish, “Are these oysters?” Oh I laugh again just typing that story! Needless to say I went back to the drawing board and followed the instructions and the dish was a hit!
No worries this recipe below was tried and given the green light by my family. And it’s okay to have candied sweet potatoes any time of the year…not just Thanksgiving.
Candied Sweet Potatoes
2 cups Honeyville Freeze Dried Sweet Potatoes
5 tsp. Butter
5 tsp. Brown Sugar
1 and 1/4 cup Miniature Marshmallows
Rehydrate the Sweet Potatoes according to package directions. Drain well. Using four 6oz baking ramekins add to EACH dish: 1/2 cup Sweet Potatoes, dot top of Sweet Potatoes with 1 and 1/4 tsp. Butter, sprinkle 1 and 1/4 tsp. Brown Sugar, and top with approximately 25 Marshmallows. Set ramekins on foiled baking tray and bake at 350 for 20 minutes.
Now ramekins are just small baking dishes so if you wanted you could easily just make this into a 8×8 pan too (cooking times my vary a bit). Also you may have noticed I have a sweet tooth. My husband thinks its a problem but I say its part of my charm! If you think that’s too many Marshmallows feel free to cut back to your liking.