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The Holy Grail of Sweet Potatoes

I think I could live without any other dish at Thanksgiving dinner, as long as I have these Candied Sweet Potatoes. Sticky, gooey, creamy and chewy, they are truly the Holy Grail [1]of sweet potatoes! It is my mother’s recipe and she has faithfully made it every year for as long as I can remember. Even when we went to someone else’s house for Thanksgiving, she would be asked to bring them. I get farklempt [2]just thinking about them!

The recipe is very easy and only requires a few ingredients. The trick is reducing the syrup a little on the stove, before you pour it over the sweet potatoes and bake them. They take a while to make, but I promise, they are worth it!
Candied Sweet Potatoes

2 lbs. sweet potatoes
3 tbsp. butter
3/4 cup Karo dark corn syrup
3/4 cup Karo light corn syrup
1/2 cup dark brown sugar
1/2 cup light brown sugar
1 bag miniature marshmallows

Heat oven to 425 degrees.

Bake sweet potatoes until half-baked, about 40 minutes. Remove, cool, peel and slice lengthwise into wedges about 1 inch thick. Line a large baking dish with the potato wedges. Dot all over with thin slices of butter.

Add the next 4 ingredients to a small sauce pan and bring to a boil over medium-high heat. It will bubble furiously. Continue boiling over medium heat for about 5 minutes, until it starts to thicken.

Pour over sweet potatoes and bake for 45-50 minutes, until syrup is thick and gooey.

Top with marshmallows and bake another 3 minutes, until marshmallows are nicely puffed and toasted.