Thanksgiving is my favorite holiday. But since Beast works this Thursday and Friday, and I am working this Saturday and Sunday, we had Thanksgiving dinner this past weekend. My folks were down from PA, and everyone was in charge of making something. And candied sweet potatoes, are, without a doubt, one of my favorite dishes at Thanksgiving. Sweet potatoes are technically a veggie, but with all the sugary goodness added to them, we can just forget that part. Not everyone in my family likes them (I know. Heresy.), so that means MORE FOR ME!!! Just. Don't think about how many calories you're ingesting when you eat them. That's not what Thanksgiving's for anyway.
There are multiple dishes out there, and each one will tell you that there's is the only way to make it. There's no sacred recipe in my family, so the stands I take on the issue are A) no orange juice, and B) there must be marshmallows.
Ingredient List
5-6 medium sweet potatoes
1/2 cup butter
3/4 cup brown sugar
1/3 cup water
2 cups mini marshmallows
Nuke the sweet potatoes for about 6 minutes, or just until soft. (You could also put them in the oven for about 45 minutes at 350, if you are already using it for other things. This is what we did on Saturday.) Set aside and allow to cool.
When the potatoes are cool enough to handle, peel them and cut them up into rough, bite size chunks. Put them into an 8*8 baking dish, and preheat the oven to 350 while you prepare the sauce.
Over medium heat, combine butter, brown sugar, and water. Heat until butter and sugar are both completely melted, and the sauce is bubbly. Pour over the potatoes.
Bake for about 55 minutes. Remove from the oven, but DO NOT turn off the heat. Sprinkle the marshmallows on top of the potatoes, and move the oven rack up to one of the upper settings. Return the sweet potatoes to the oven, and bake until the marshmallows have all melted and begun to turn brown. Make sure to keep an eye on them during this period, so the marshmallows don't burn or start to ooze over the sides of the dish.
Be careful when you serve this, as you will want to serve it relatively quickly after it comes out of the oven. The dish will be quite hot.
Bon Appetit!
Tags: sweet potatoes, gluten free, marshmallows
There are multiple dishes out there, and each one will tell you that there's is the only way to make it. There's no sacred recipe in my family, so the stands I take on the issue are A) no orange juice, and B) there must be marshmallows.
Ingredient List
5-6 medium sweet potatoes
1/2 cup butter
3/4 cup brown sugar
1/3 cup water
2 cups mini marshmallows
Nuke the sweet potatoes for about 6 minutes, or just until soft. (You could also put them in the oven for about 45 minutes at 350, if you are already using it for other things. This is what we did on Saturday.) Set aside and allow to cool.
When the potatoes are cool enough to handle, peel them and cut them up into rough, bite size chunks. Put them into an 8*8 baking dish, and preheat the oven to 350 while you prepare the sauce.
Over medium heat, combine butter, brown sugar, and water. Heat until butter and sugar are both completely melted, and the sauce is bubbly. Pour over the potatoes.
Bake for about 55 minutes. Remove from the oven, but DO NOT turn off the heat. Sprinkle the marshmallows on top of the potatoes, and move the oven rack up to one of the upper settings. Return the sweet potatoes to the oven, and bake until the marshmallows have all melted and begun to turn brown. Make sure to keep an eye on them during this period, so the marshmallows don't burn or start to ooze over the sides of the dish.
Be careful when you serve this, as you will want to serve it relatively quickly after it comes out of the oven. The dish will be quite hot.
Bon Appetit!
Tags: sweet potatoes, gluten free, marshmallows