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

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