Candied Sweet Potatoes

There are two types of people in this world--those who like sweet potatoes, and those who don't. I feel sorry for the little lives of those who don't. I have assisted some to see the light. Maybe this post will help others.

To begin with, I must make sure that there is no confusion regarding yams and sweet potatoes. Yams are not sweet potatoes. If anyone tries to tell you otherwise, run the other direction. Yams = yuck. Sweet potatoes = fabulousness. In the store, if the sign says "yams" they are not sweet potatoes, they are yams. Do not touch them. If the sign says sweet potatoes, they are sweet potatoes. Buy them. Got it?

Candied sweet potatoes are my signature Thanksgiving dish. Mainly because everybody else thinks they don't like them and no one wants to eat them, let alone make them. But I love them and I must have them so I always make them for Thanksgiving. However, I have found that usually people think they don't like them because what they have had in the past and didn't like were actually yams. And if they were mashed up yams, the dislike will probably be even more intense. But in my family, while initially my sweet potatoes were eyed with mistrust and possibly revulsion, they are now a very popular dish. In fact, my sweet potatoes reached another milestone this year. My Dad, who is notorious for his picky eating, accidentally ate my sweet potatoes, not knowing what they were. His verdict was, "They weren't horrible." Coming from my Dad, that is a huge compliment.

Candied sweet potatoes are one of those dishes that is very similar to dessert but is served with dinner. I really like that kind of dish. This is why, as you may notice, there is a sea of toasted marshmallows on top. Toasted marshmallows are an excellent compliment to sweet potatoes. As are brown sugar, butter, and nuts. Give them a try--you may find out that they aren't horrible.







I never measure, so these are guesstimates. It's all to taste, anyway.

Candied Sweet Potatoes

about 3 lbs sweet potatoes (not yams!)
2-4 Tablespoons cold butter
1/4-1/2 cup brown sugar
1/2 cup chopped walnuts or pecans
1/2-1 cup mini marshmallows

Boil the sweet potatoes whole and unpeeled in a saucepan for about 15-20 minutes or until tender all the way through. Test with a fork. When done, rinse potatoes in cold water until cool enough to handle.

Preheat the oven to 350 degrees. Butter a 1 1/2 quart baking dish.

Peel the sweet potatoes and slice into 1/4-1/2 inch thick discs. Spread a layer of about 1/3 of the potatoes in the bottom of the baking dish. Sprinkle 1/3 of the nuts over the potatoes. Cut little slices of the butter and dot the potatoes and nuts. Sprinkle a Tablespoon or two of brown sugar on top. Repeat the layers so that you have three layers of sweet potatoes, nuts, butter, and sugar.

Cover the baking dish with a lid or foil and bake for 20-30 minutes, until sugar is caramelized. Remove dish from the oven, remove the lid or foil, and sprinkle the top with the marshmallows. Increase the oven heat to 450 degrees and brown the marshmallows for 2 minutes or until puffed up and golden. Check frequently to avoid burning. Serve immediately.