Recipe by JenSmith
This recipe was our family's favorite twist on the traditional holiday dish. My grandmother served at Thanksgiving and Christmas, and now I make it for my own family. We prefer it without marshmallows, but you may use them if you wish. This recipe is so easy that you don't really have to do any work besides peeling and chopping the yams. I've tried other recipes for sweet potatoes, but none of them come close to being as delicious as this one!
Top Review by Mom2CCT
Due to lack of space in the oven, I had to improvise and used a crock-pot instead! Once the turkey was out of the oven, I move the sweet potatoes to another dish, leaving out some of the juices, sprinkled with a bit more brown sugar, covered with marshmallows and threw it in the oven for a couple of minutes. They turned out great! My family loved this new version of the classic dish and I enjoyed the fact that they didn't come out of a can! Delicious!
- 3 1⁄2 lbs sweet potatoes, peeled and cut up
- 3 tablespoons butter or 3 tablespoons margarine
- 1 1⁄4 cups red-hot candies
- 1⁄2 cup packed brown sugar
- 1 1⁄4 cups water
- 1 (10 ounce) package marshmallows (optional)
Directions See How It's Made
- Peel and chop the sweet potatoes into 2 1/2-inch pieces (no need for perfect dice).
- Do NOT boil the sweet potatoes or they will not have a good texture.
- Heat the oven to 375°F.
- Place the sweet potatoes into a large buttered casserole dish or glass baking dish.
- Place pats of butter or margarine on top of the sweet potatoes.
- Pour the candies in around the sweet potatoes, then sprinkle with the brown sugar.
- Add water over the top.
- Bake for about 1 hour 20 minutes, or until sweet potatoes are just tender, stirring halfway through.
- The candies should be melted and the yams will be a deep red-orange color.
- Top the yams with marshmallows if desired, and bake for another 10 minutes.
- Place a cookie sheet on the rack below the yams to cactch any drips from the melting marshmallows.