Killer Candied Sweet Potatoes

Ingredients

• 3 pounds sweet potatoes
• 2 tablespoons butter
• 1/2 cup dark corn syrup
• 1/2 cup light corn syrup
• 2/3 cup brown sugar
• Pinch of salt
• 2 cups miniature marshmallows

Directions

1. Heat oven to 375 F. Lightly butter a baking dish large enough to comfortably fit your sweet potatoes.
2. Peel and slice the sweet potatoes, lengthwise, into 1-inch thick wedges, and place into the baking dish in a single layer. Dot with small bits of the butter.
3. Bake the sweet potatoes about 15-20 minutes, until you can insert a knife into them with little resistance. You want them to be slightly tender, but still firm.
4. While the potatoes are baking, make the syrup. Combine the corn syrups, brown sugar and salt together in a small saucepan over medium heat and bring to a boil, stirring constantly. It will bubble furiously. Lower the heat a little and continue boiling for about 2-3 minutes.
5. Pour the syrup over the sweet potatoes and bake for approximately 20-30 minutes more, until the potatoes are soft and caramelized and the syrup has thickened and reduced.
6. Top with marshmallows and bake another 3-5 minutes, until marshmallows are nicely puffed and toasted.

Serves 4 (or 1, if you’re me).