Traditionally, I always make candied sweet potatoes for Thanksgiving. Slice the cooked sweets or yams lengthwise and add the sauce made from dark brown sugar and butter. Pretty basic and my mother has made them that way for years.

Well this year, I did something on a gamble (Judith doubted this one until she saw it) but I added a can of almond filling to the brown sugar and butter. I coated the first layer and then added the second layer of sweets adding a generous amount to the top. I baked them at 350 for about an hour and the edges caramelized making it almost candy-like. It was the big hit of the dinner and Judith never got a chance for seconds on it. It was great and so simple.

Ecco,
Doug

Doug,

With almond filling do you mean the almond paste which is the base for marzipan? LIke a beige paste with more or less the consistency of raw pie dough?

Di

No, it was an almond filling, sort of like the consistency of tomatoe paste. Once heated, it melted and became like a thick sauce which I was able to spoon on to the potatoes and spread around with the back of the spoon. I even amazed myself with this one!

Doug

FYI... the brand, at least here in the USA, is SOLO. Small can, like tomato paste size.

Doug

Doug,
Where in WP did you buy the almond paste--Whole Foods on Aloma?

Breedoni,

Publix on 17-92, Holieanna Plaza. The brand is SOLO.

Doug