CANDIED SWEET POTATOES

CANDIED SWEET POTATOES

Note: This is a great side dish for your Holiday Table this Christmas. Even if they don't like sweet potatoes, I can guarantee everyone will come back for seconds on this one.

5 to 6 pounds sweet potatoes, about 5 large

8 quarts water

2 teaspoons salt

 

1 stick butter

1 ½ cups brown sugar

1 cup whole pecans

 

Cinnamon to sprinkle

2 cups large marshmallows

1. Preheat oven to 350-degrees. Boil sweet potatoes in boiling salted water for about 30 minutes, or until tender, then drain. Let potatoes set until cool enough to handle.

2. Peel potatoes and cut into ½-inch rounds; place in a 13 by 9-inch baking pan. Cut butter into 2-inch pieces and place over potatoes. Add brown sugar over butter and sprinkle top with cinnamon.

3. Bake uncovered for 45 to 50 minutes, or until syrup becomes caramelized. Remove from oven and spread marshmallows over top. Return to oven and toast marshmallows to golden color, about 5 to 8 minutes. Watch carefully or they will become too dark and melt into the syrup. Serve warm for best taste. Serves 8 to 10.