The sweet potato side dish you know and love: cooked in sugar syrup and covered in toasted marshmallows. A classic holiday dish. Makes 8 servings.
Prep Time:15 minutesmins
Cook Time:1 hourhr10 minutesmins
Total Time:1 hourhr25 minutesmins
Equipment
Large skillet
Baking dish or cast iron pan
Ingredients
6medium-sized sweet potatoespeeled and cut Into ½ inch slices
4tablespoonssalted butter
1cupgranulated white sugar
1cupbrown sugarpacked
1tablespooncinnamon
¼teaspoonground nutmeg
½teaspoonblack pepper
½teaspoonkosher salt
1 ½cupsmini marshmallows
Instructions
Prep. Preheat your oven to 350°F (175°C). Place the prepared sweet potatoes in a large mixing bowl and set aside.
Make sugar syrup. In a large skillet, melt the butter over medium heat. Add the sugars, cinnamon, nutmeg, black pepper and salt to the melted butter. Stir until well combined and the sugar has dissolved.
Toss potatoes in syrup. Pour the sugar mixture over the sweet potatoes and toss together until they are evenly coated in the sugar mixture.
Bake to soften. Transfer the coated sweet potatoes and any remaining sugar mixture on the bottom of the bowl into a baking dish or cast iron pan. Bake, covered with foil, for 50-60 minutes or until the sweet potatoes are tender and the sauce has thickened.
Add marshmallows and bake briefly again. Remove the baking dish from the oven and evenly sprinkle the mini marshmallows over the sweet potatoes. Return the baking dish to the oven and bake for an additional 5-10 minutes, or until the marshmallows are golden brown and toasted.
Notes
The more shallow the baking dish, the quicker the potatoes will cook.Be sure to check for tenderness. If they are not very soft and fork-tender, bake a few minutes more.