Thanksgiving Candied Yams

Serves: 8 Time: 01:45 Skill:

Candied yams are great to have on Thanksgiving. They’re sweet and absolutely full of flavor. They can be cooked with or without the marshmallows, but the marshmallows just make things even better. Whip this dish up and it will be gone in the first 10 minutes of everyone setting down to eat!

Ingredients
Recipe

4 pounds sweet potatoes
2/3 cup brown sugar
6 tablespoons butter
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 dash ground nutmeg
1 dash ground ginger
1 teaspoon vanilla extract
4 cups miniature marshmallows

Instructions

Preheat the oven to 375 F. Butter a 9-by-13-by-2-inch baking pan or shallow 3-quart casserole.
Peel the sweet potatoes and cut them into 3/4-inch cubes. You should have about 10 to 12 cups when finished. Arrange the sweet potato cubes in the prepared baking pan.
In a 1 1/4-quart saucepan, combine the brown sugar, butter, cinnamon, salt, nutmeg, and ginger and place it over medium heat. Bring the mixture to a boil; stir until the butter is melted and sugar is dissolved about 7 to 8 minutes.
Stir the vanilla extract into the sauce mixture.
Pour the sugar and butter mixture evenly over the sweet potatoes.
Cover the baking pan tightly with foil and bake for 45 minutes
After 45 minutes, uncover the sweet potatoes and gently stir them to coat with the liquid.
Continue baking, stirring occasionally, for about 30 minutes, or until the potatoes are tender and the liquid is syrupy.
Remove the baking pan to a rack and increase the oven temperature to 450 F. When the oven has reached 450 F, cover the sweet potatoes with the miniature marshmallows.
Return the pan to the oven and bake for about 3 to 5 minutes, or until the marshmallows are partially melted and golden brown.