Ok so everyone knows candied yams are literally mandatory at the Thanksgiving table. It’s the perfect sweet treat to balance a savory dish and well, I’ll go out on a limb and say Thanksgiving just isn’t Thanksgiving without candied yams!! The dish is called “candied yams”, but the truth is, a lot of people (including me) use sweet potatoes! Either way it’s delightful and you literally can’t go wrong with this recipe! You won’t be disappointed!
3 medium sized sweet potatoes
5 tbsp butter (melted)
2 tsp powdered nutmeg
2 tsp vanilla extract
2 tsp powdered cinnamon
1/2 cup brown sugar (you may use 3/4 cup if you like it very sweet)
2 cups of marshmallows
Begin by preheating your oven to 375 degrees. Next, wash your sweet potatoes and poke several holes in them with a fork. Place the sweet potatoes in the oven (you may want to use a pan because it drips as it’s baking and may make a mess in your oven). Bake the sweet potatoes for 45 minutes or until they’re soft and easy to penetrate with a fork. Peel the skin off, it should come off easily with your hands, cut the sweet potatoes up into 1-2 inch slices and place into your dish. In a small sauce pan melt your butter. Once the butter has melted, add nutmeg, vanilla extract, cinnamon, and brown sugar. Stir for 1 minute and pour the mixture all over your sweet potatoes. You may use a spoon to evenly distribute the mixture on the potatoes. Next, place the marshmallows on top of your sweet potatoes, and place the dish back in the oven for approximately 10-15 minutes or until your marshmallows have a nice, toasted brown color. Remove and enjoy! Tip: You may want to make this the last dish you prepare. This should really come out of the oven and go straight to the table for consumption right away. Once the marshmallows have been sitting for too long they begin to shrink and melt from the heat and won’t look appetizing anymore. Enjoy!!