These. Are. Heavenly.
There was a ridiculous amount of amazing food at my family’s Thanksgiving. I walked away saying that, this year, the candied sweet potatoes were my favorite.
We used sweet potatoes from my garden. If you have a garden, you should grow some. They really do taste so much better that way. So you don’t have garden grown ones? Get yourself some in the produce section. Please don’t just buy a can of yams. Haha. No, really they are fine.
My sweet potatoes I used were HUGE, so I only used 2 plus one smaller one. In general you probably need about 5 medium/regular sized sweet potatoes.
Remove skins by peeling or slicing off using a knife. Cut into chunks. Avoid chopping them too small, because they will shrink up some when baking. You might feel like your chopping them to big. You aren’t.
Boil them in slightly salted water for about 25 minutes until slightly tender.
When tender ( not too tender!), turn off heat. Remove potato carefully with a slotted spoon and arrange evenly into a baking dish.
Sprinkle cinnamon lightly over the sweet potatoes.
Cut into slices 1 stick plus 2 tablespoons of salted butter; arrange evenly across the sweet potatoes.
Sprinkle white granulated sugar heavily over the sweet potatoes. Yes, use white not brown sugar. Many recipe trials have led to this knowledge! Haha!
Pour about 5 spoonfuls of the water, from the boiling pot you just used for boiling the sweet potatoes in, into the baking dish. This helps to create a nice, delicious syrup. (Perfect for dipping dinner rolls in!)
Place the dish on the very bottom of your oven and bake at 350 degrees for 50-60 minutes.
Every 15 minutes or so spoon some of the liquid/syrup portion in the pan over the sweet potatoes to intensify flavor and encourage more syrup.
You should notice that a nice thickened syrup has developed as they finish. Delish!
When they are done, add the marshmallows. I prefer using normal sized marshmallows, but the mini marshmallows would work well too.
Remove dish from oven, arrange marshmallows in a single layer across the top, and return to oven for about ten minutes more. Just until the marshmallows start to turn golden. Keep a close eye on it! Ovens vary greatly. Here’s a look at perfectly baked marshmallows:
Here’s a look after the dish had been digged into by about 30 people…
Just enough for me to take home for some leftovers!
This recipe will go down as one of my all-time favorites. I can’t wait to make it again next year for Thanksgiving. I’ll definitely be making these again soon. They will be a perfect addition to Christmas dinner.