I learned this recipe from Big Mama – my former mother-in-law. I am sure it was written down somewhere, but it is so simple that I just always remember it. One of my favorite Thanksgiving memories was the year Big Mama was at my house and she and my three year old daughter made the sweet potatoes. They made a huge mess with the sugar, but they had so much fun and the sweet potatoes were the best ever.
Ingredients
6 large sweet potatoes
1/2 cup butter
1/2 cup brown sugar
1 cup sugar
2 cups mini-marshmallows
Method
1. The day before Preheat oven to 350?
2. Wash and dry the potatoes. Place on parchment paper lined baking sheet. Pierce the skins with a fork. Bake for about one hour or until the potatoes start to get soft.
3. After they are cool in a large rectangular baking dish melt the butter (stove top) and add the brown sugar to the butter. Cook just until the sugar is combined completely with the butter. Be careful not to burn the butter.
Remove from heat.
4. Peel and sweet potatoes and slice into 1/4 – 1/2 inch slices.
Roll each slice in the white sugar. Place the sugared potato slices in the brown sugar mixture in layers. (You will end up with 2-3 layers depending on the size of the pan and the size of the potatoes).
5. Bake for 45-60 minutes until the brown sugar mixture is bubbly.
6. Sprinkle the mini marshmallows on the sweet potatoes to cover.
7. Return the sweet potatoes to the oven and bake for another 10-15 minutes. Watch carefully. You want the marshmallows to melt and brown slightly, but not burn.
Servings: 12