Candied Yams (Sweet Potatoes)
Submitted by Andrea Stunz, recipe from Anita Stunz
This is definitely the easiest thing I make for our Thanksgiving dinner. It’s one of those dishes where you either like it or you dislike it but I happen to like it. A lot! Only you can’t eat a lot and you’ll see why when you read the ingredients, so I don’t make too much of it.
About 8 medium sized sweet potatoes, peeled and cubed
2 sticks (1 cup) or 250grams of butter/margarine, cut up in chunks
A ton of brown sugar J – about 2-3 cups
3 or so cups of miniature marshmallows
*Place peeled/cubed sweet potatoes in a saucepan, large enough to leave a little room for the butter and sugar.
*Cube up the butter and put on top of the sweet potatoes.
*Pile in the brown sugar and stir as best you can just to get a little bit of it down to the bottom.
*Put the lid on the pan and simmer on low to medium, stirring occasionally, for about 30-45 minutes or until potatoes are cooked soft.
*Mash with either a fork or a potato masher.
*At this point you can either leave in the saucepan or put into a baking dish.
*Place miniature marshmallows on top to generously cover.
If you put into a baking dish put it in the oven until the marshmallows brown. If you’re leaving it in the saucepan, the marshmallows will just melt.
This is a typical part of our meal but it’s sweet enough to be a dessert.
Now eat and enjoy!
I think it’s funny that the categories for this are both vegetable and dessert. 🙂