Candied Sweet Potatoes

Nov 18, 2018

Every Thanksgiving my mom would make these candied sweet potatoes and it was always my favorite dish on the table. The stuffing was good, mashed potatoes too, but I’d always be anxious for the end of dinner when I could have a plate of this delicious dessert.

It wasn’t until last year when I wanted to make them for a Thanksgiving party that I found out my mom made this on the fly every year, never using a recipe. She told me that when she first started making Thanksgiving dinner, she didn’t know how to make sweet potato casserole so she just started experimenting. I did some experimentation of my own to get the right ratios to put on paper, and now you can make this for your family! (Or let’s be honest, you can just make it for yourself if you want.) 

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Makes 12 servings

327 calories/serving

Approx 20 min. prep, 40 min. in the oven, split 

Ingredients:

  • 6-7 medium/large sweet potatoes – I try to find ones that are more slender so the slices aren’t too huge
  • 1 stick (1/2 c.) vegan butter – I use Earth Balance
  • 2 cups light brown sugar
  • 1 10oz bag gelatin-free mini marshmallows – I use Dandies or Trader Joe’s brand

Ingredients:

  • 6 medium/large sweet potatoes – I try to find ones that are more slender so the slices aren’t too huge
  • 1 stick (1/2 c.) vegan butter – I use Earth Balance
  • 2 cups light brown sugar
  • 1 10oz bag gelatin-free mini marshmallows – I use Dandies or Trader Joe’s brand

Directions:

  1.  Preheat oven to 350 degrees F.
  2. Wash sweet potatoes and poke multiple holes in them with a fork.
  3. Place the potatoes in the oven (I put them straight on the rack) and bake until cooked through but not mushy. Usually about 20 minutes.
  4. Remove the potatoes from the oven and allow them to cool until they can be handled without burning yourself. 
  5. Cut the ends off the potatoes then slice them in ~1/2 inch slices and peel the slices. (You can peel the potatoes either before or after you slice them, whichever you prefer.)
  6. Arrange the slices in 2 9×5″ loaf pans, or a larger cake pan. Choose a size that will allow you to stack the slices 2-3 high.
  7. Melt the stick of butter in a pot or pan over low-medium heat. When completely melted, add the brown sugar and stir to combine. Let it simmer roughly 3 minutes. ***
  8. Pour/spread the brown sugar mixture over the potatoes.
  9. Bake at 350 for ~15 minutes or until the brown sugar sauce has fully melted and combined with the juices from the potatoes
  10. Remove from the oven and top with the bag of marshmallows
  11. Broil the marshmallows until golden-brown (watch carefully so you don’t burn them!)
  12. Enjoy!

 ***It’s important that you make the brown sugar sauce just in time to pour it over the potatoes or it will start to solidify as it cools. It’s okay that the mixture is very thick because as it cooks in the oven, the juices from the potatoes will combine to make it the right consistency. Also, DO NOT leave on the stove for too long or it will turn into brown sugar hard candy and you’ll never get a sauce out of it!

Nutrition Facts:

Values shown are for 1/12 of recipe using exactly the ingredients listed. These values also assume that all of the brown sugar sauce is eaten and there is typically a good amount left over so you may need to calculate your own.