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 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 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.