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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)
- 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.
- 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.
- Cover and microwave for 10 minutes, or until the potatoes are just tender. Allow to cool and refrigerate until it’s time to serve.
- 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
Photo courtesy of Kathryn Rotondo on Flickr
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{ 10 comments… read them below or add one }
Hi! I posted Candied Sweet Potatoes at Rachel's today as well! I (My recipe is different though.) This looks so good – I love toasty marshmallows!
LOL How can you go wrong with marshmallows?
Sounds yummy! I make mine mashed and serve in orange cups – I use the orange juice from hollowing out the oranges inside the mix. I think the orange juice, like in yours, is a very important key to good sweet potatoes!
Amy – I tried to find your post, but no luck. Can you share the link so we can come over and check it out?
This is my favorite way to eat sweet potatoes, I need to try them with orange juice.
Geri
Sorry – I wasn't clear. I linked it at Mouthwatering Mondays – at http://www.asouthernfairytale.com. My post is at http://www.milkbreathandmargaritas.com/2009/11/…
Thanks for trying to find it!
I have used canned sweet potatoes, also, and they work just fine!
I never thought about that, but canned sweet potatoes would work nicely. You should probably shorten the cooking time in that case because they're already soft.
I have used canned sweet potatoes, also, and they work just fine!
I never thought about that, but canned sweet potatoes would work nicely. You should probably shorten the cooking time in that case because they're already soft.
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