Here is the first of our Thanksgiving dishes that I want to share here - this is a family favorite for my husband and son. These are pretty much like dessert - but definitely their favorite potato dish and a Thanksgiving must-have for them! I've been making them every year pretty much as long as I can remember. The ripped up hand-written recipe below is from a small recipe book I was given during mine and Kenneth's first Christmas together. I discovered AllRecipes.com not long after and began writing down recipes that sounded good to me.
When we were unpacking at the new house my little recipe book ended up within Lindsey's darling little grasp. Of all the recipes that I've written in this book, the Candied Yams is really the only one I still use the book for - and guess which ONE page of the entire 100 plus pages my sweet redheaded trouble maker found, pulled out and shredded into pieces? Of course! I taped it back together just to get the general recipe off of - I've adapted it over the years, but still refer to the recipe book as a guideline. Now I will have it saved here the next time this dish pops up on the menu.
These are sweet, sticky, and a rich treat to enjoy with your Holiday meal.
2 29-oz cans sweet potatoes
1/2 cup brown sugar
2 TBS water
1/4 cup butter diced
1 TBS vanilla
- Preheat oven to 350 degrees.
- In a small saucepan, combine the brown sugar, water and vanilla. Bring sauce to a simmer, then remove from heat and set aside.
- Meanwhile, drain sweet potatoes and pour into a small casserole dish. If needed, diced pieces a little smaller. Dot with butter and pour sauce over top.
- Bake for 30 minutes in preheated oven. Remove from oven, distribute marshmallows over top and return to oven for 5 - 10 minutes or until marshmallows are puffed and lightly browned.
- Serve immediately (the marshmallows melt into the hot dish the longer it sits out).