Candied Yams With Marshmallows
A sweet potato dish is an essential part of any holiday dinner and this recipe for candied yams with a mini marshmallow topping is a classic addition.
- Serves: 8 persons
- 4pounds sweet potatoes (orange-flesh)
- ⅔cup brown sugar (light or dark, packed)
- 6tablespoons butter
- 1teaspoon ground cinnamon
- ½teaspoon salt
- 1dash ground nutmeg
- 1dash ground ginger
- 1teaspoon vanilla extract
- 4cups miniature marshmallows (more or less, to cover)
Step 1Gather the ingredients.
Step 2Preheat the oven to 375 F. Butter a 9 x 13 x 2-inch baking pan or shallow 3-quart casserole .
Step 3Peel the sweet potatoes and cut them into 3/4-inch cubes. You should have about 10 to 12 cups when finished. Arrange the sweet potato cubes in the prepared baking pan.
Step 4In a 1 1/4-quart saucepan, combine the brown sugar, butter, cinnamon, salt, nutmeg, and ginger and then place it over medium heat. Bring the mixture to a boil; stir until the butter is melted and sugar is dissolved, about 7 to 8 minutes.
Step 5Stir the vanilla extract into the sauce mixture.
Step 6Pour the sugar and butter mixture evenly over the sweet potatoes.
Step 7Cover the baking pan tightly with foil and bake for 45 minutes.
Step 8After 45 minutes, uncover the sweet potatoes and gently stir them to coat with the liquid.
Step 9Continue baking, stirring occasionally, for about 30 minutes, or until the potatoes are tender and the liquid is syrupy.
Step 10Remove the baking pan to a rack and increase the oven temperature to 450 F. When the oven has reached 450 F, cover the sweet potatoes with the miniature marshmallows.
Step 11Return the pan to the oven and bake for about 3 to 5 minutes, or until the marshmallows are partially melted and golden brown.
Step 12Serve and enjoy!