Candied Sweet Potatoes with Marshmallows

Serves 12

  • 8 Tbsp butter
  • 5 pounds sweet potatoes, peeled and cut in 1-inch cubes
  • 1 cup dark brown sugar
  • 1 ½ tsp salt
  • ½ tsp ground black pepper
  • ½ cup water
  • 2 Tbsp Angostura bitters (optional)
  • 4 cups mini marshmallows

Melt butter in large pot. Add brown sugar, salt, pepper, and water, stir to combine, then add the sweet potatoes and stir to combine. Bring to a simmer, then cover and cook at a simmer, stirring often, until the sweet potatoes are tender (about 30 minutes). Remove the lid and boil over medium high heat, stirring frequently, until the sauce has reduced to a glaze, about 7 to 10 minutes. Stir in Angostura bitters (if using). Place mixture into 13 by 9 inch dish, and spread the marshmallows over the top. Bake until marshmallows are golden on top (about 5 minutes in a 450°F oven, more like 10-15 minutes in a 350°F oven).

Note: the Angostura bitters add a nice depth to the dish, and are very subtle, even with this much used.

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