Every family has a specific method for preparing sweet potatoes…some are baked, some are roasted, some are whipped, some are fried, some have pecans, and some even turn into soup.
At our house, sweet potatoes are candied with butter and sugar and topped with toasted marshmallows.
They are very, very delicious!
And so easy to make.
In fact, the most difficult thing about sharing them with you is trying to write down specific measurements.
I’m usually making giant-sized pans of them for Thanksgiving, but I’ve tested this normal-size portion, and I’m excited to say that a small dish works perfectly, too.
Knowing that I usually toss in some brown sugar, sprinkle on a bit of white sugar, dollop on a few pats of butter, dump a ton of marshmallows on top, and call it good, feel free to play around with the portions and cooking time to find the perfect fit for your family.
You can NOT mess this one up, so just have fun!
Ingredients:
- 3-4 Sweet Potatoes
- 1/8 cup Sugar
- 1/2 cup Brown Sugar
- 1/4 cup Butter
- Mini Marshmallows
Instructions:
- Peel and slice the sweet potatoes about 1/4-inch thick.
- Microwave the potatoes, covered, in 3 tablespoons of water for 5 minutes to allow the steam to begin softening them.
- Spray a 9×13 baking dish with cooking spray.
- Place the potatoes in the baking dish.
- Top with sugar, brown sugar, and butter.
- Cover and bake at 425º F for 45-50 minutes, or until potatoes are soft.
- Turn oven up to the Broil setting.
- Cover potatoes with marshmallows.
- Place under the broiler for 3-5 minutes to toast the marshmallows, keeping a close eye on them as they will go from “raw” to burnt very quickly.
Enjoy!
With love and hugs,
Ashli
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