Q: What is the difference between candied sweet potatoes and sweet potato casserole?

A: Candied sweet potatoes are tender chunks or slices baked in a sweet glaze, so you still get real pieces. A sweet potato casserole is usually mashed smooth. This old fashioned recipe is the candied kind, but you can mash it if you prefer.

Q: Can I make old fashioned candied sweet potatoes with canned yams?

A: Yes. Drain two large cans of sweet potatoes or canned yams well, skip the boiling step, and go straight to the glaze and baking. Fresh gives the best flavor, but canned is a handy shortcut on a busy holiday.

Q: Can I make candied sweet potatoes with marshmallows ahead of time?

A: Yes. Assemble the glazed potatoes in the dish and refrigerate up to a day ahead. Add the marshmallows and bake right before serving so the top stays fresh and golden.

Q: Should I use large or mini marshmallows?

A: Both work. Large marshmallows give big gooey pockets, mini marshmallows melt into an even blanket. Mini toast a little faster, so watch them closely.

Q: How do I keep the marshmallows from burning?

A: Bake at 350 degrees and stay near the oven for those last 10 minutes. Pull the dish the moment the top turns golden brown. If they brown too fast, tent with foil.

Old Fashioned Candied Sweet Potatoes with Marshmallows

Ingredients

Units Scale

4 or 5 pounds of large fresh sweet potatoes
1/2 stick of butter (4 tablespoons of melted butter)
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup of maple syrup
1 bag of large marshmallows (you can also use miniature marshmallows)

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Instructions

Preheat the oven to 350° F.
Start by washing and peeling the sweet potatoes. Cut them into 1-inch chunks.
In a large pot of cold water on the stove add the potatoes and cook on medium for 10 to 20 minutes. Drain.
While the potatoes are cooking, in a smaller pot mix together 1/2 stick of butter (4 tablespoons of melted butter), 1/3 cup packed brown sugar, 1 teaspoon of ground cinnamon, and 1/4 cup of maple syrup. Heat on low until all the ingredients are dissolved and heated through, about 5 minutes.
Spray a large casserole dish with spray oil and add the cooked potatoes.
After the potatoes are cooked and drained place them in the casserole dish in a single layer.
Preheat the oven to 350° F and bake for 20 minutes.
After 20 minutes, add large marshmallows or mini marshmallows to cover the entire casserole in a single layer and cook for another 10 minutes.
Do not leave the oven but watch that the marshmallows do not burn. When the marshmallow top is golden brown remove the casserole from the oven and serve the delicious gooey marshmallow topped sweet potato casserole.

Notes

Canned shortcut: drain two large cans of sweet potatoes or yams well and skip the boiling step. Go straight to the glaze and baking.
Make ahead: assemble the glazed potatoes up to a day ahead and refrigerate. Add marshmallows and bake right before serving.
Marshmallows: large or mini both work. Mini marshmallows toast faster, so keep an eye on them.
Storage: refrigerate leftovers up to 3 days. Reheat covered with foil at 350 degrees F for about 15 minutes.

Author: Craftingafamily.com
Prep Time: 30 minutes
Cook Time: 25
Category: Side Dish
Method: Baking
Cuisine: American