- Sweet Potatoes
- Brown Sugar
- Jumbo Marshmallows (Not mini)
This recipe is super easy and HANDS DOWN the dish everyone looks forward to most every Thanksgiving and Christmas at my house.
Now, you can either peel and preboil sweet potatoes, then cook them down in a simple syrup or you can do what I do. I’ve been making them this way for 10 years, and my mom before me. This is one of those if it ain’t broke, don’t fix it recipes.
Open 2 large cans of sweet potatoes in syrup.
Pour half of the syrup from the can into a glass or ceramic baking dish.
Add ¼ cup brown sugar to the liquid and 1 tsp cinnamon.
Whisk to combine.
Add the sweet potato pieces. Cut any really large pieces in half. The potatoes should not be fully submerged in syrup, the liquid should come half way up the potato chunks.
Bake uncovered at 380 degrees for 30 minutes until potatoes have softened and browned on top and liquid has reduced to half.
Remove from the oven and cover the entire top of the casserole with jumbo jet-puffed marshmallows.
Return to the oven and allow marshmallows to puff up and toast – about 5 minutes. But, be careful! If you forget about this dish and leave it in too long, your marshmallows will disintegrate and disappear. As soon as they’ve turned lightly brown, take it out and enjoy!
Make extra of this one, everyone will be looking for more the next day.