Originally posted on November 17, 2008

In my opinion, the best Thanksgiving recipes are easy, and they tolerate being made a day or two ahead of time with no loss of flavor or texture.

This is one of those recipes.

Depending on how things are going with cleaning (and how much room there is in my refrigerator), I will either pre-cut the sweet potatoes the night before or cook the whole dish the night before. It reheats beautifully, so it really doesn’t make any difference to the finished dish.

I like sweets. A lot. And so, I use a bag (or two!) of mini marshmallows on top of these potatoes. They make the finished potatoes exceptionally sweet. If you’re concerned about that, you could omit them all together.

Candied Sweet Potatoes

• 4 large sweet potatoes
• 1/4 cup butter, melted
• 1 cup brown sugar, packed
• 1/4 cup orange juice
• Pumpkin pie spice, to taste (my favorite is Cinnamon Plus spice blend for The Pampered Chef)
• 1 bag of mini marshmallows (optional)

1. The night before your meal, clean, peel, and chunk the sweet potatoes. I like to leave mine in bigger-than-bite-sized chunks. Place in a large baking dish. Use a dish big enough that the potatoes are mostly in a single layer.
2. Combine butter, brown sugar, and orange juice in a mixing bowl. Pour over potatoes. Top with a handful of marshmallows, which will melt into the sauce.
3. Cover and microwave for 10 minutes, or until the potatoes are just tender. Allow to cool and refrigerate until it’s time to serve.
4. To serve: Top with remaining marshmallows and bake at 375 for twenty minutes, until the potatoes are hot and marshmallows are just toasted.

Candied sweet potatoes are part of my Thanksgiving menu

Happily submitted to Simple Saturday, Mouthwatering Mondays, Homemaking Monday, Real Life, and I am Blissfully Domestic

Photo courtesy of Kathryn Rotondo on Flickr