Sunday, April 20, 2014
Better Homes and Gardens New Cookbook: Candied Sweet Potatoes
I think this may be one of my mom's favorite dishes. These potatoes have not missed a Thanksgiving. And now apparently we're eating them for Easter also. Not that I mind. Yes, that's browned melted marshmallows on top. Yes, I always try to take the top pieces with the most marshmallow.
Candied Sweet Potatoes
Adapted from the 1974 edition of the Better Homes and Gardens New Cookbook
3 large sweet potatoes, cooked and peeled
¾ cup packed light brown sugar
1 teaspoon salt
¼ cup (½ stick) unsalted butter
½ cup miniature marshmallows
Preheat the oven to 375°F.
Cut the sweet potatoes into ½-inch slices. Layer the potatoes in a buttered 1½-quart casserole dish with the brown sugar, salt, and butter, ending with sugar and butter. Bake, uncovered, about 30 minutes, or until glazed. Add marshmallows the last 5 minutes; brown lightly.
Makes 6 servings