Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Classic Candied Sweet Potatoes Or Yams With Marshmallows
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- #77151
Putting the sweet back in sweet potatoes. Brown sugar and a gloriously bronzed marshmallow topping turn the versatile veggie into a holiday bake that's half side dish, half dessert, and fully delicious.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
6 large sweet potatoes or yams
2 teaspoons salt
1/4 cup white sugar
1 pound dark brown sugar
1/2 cup cold butter, cut in small bits
2 cups miniature marshmallows
directions
Peel the sweet potatoes and cut them into slices. Place them in a large pan of water with the salt and white sugar and bring to a boil over medium-high heat. Cover the pan and let cook at a slow boil for 30 minutes or until the potatoes are fork-tender.
Meanwhile, preheat the oven to 350 degrees F.
Drain the potatoes well then place in a baking dish. Sprinkle the potatoes evenly with the brown sugar and cut up butter.
Place the baking dish in the oven and bake at 350 degrees F for 20 minutes. Top the sweet potatoes evenly with the miniature marshmallows. Return the pan to the oven and bake until the marshmallows are golden brown and starting to melt.
Serve the candied sweet potatoes with marshmallows hot.
nutrition data
312 calories, 8 grams fat, 61 grams carbohydrates, 1 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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reviews & comments
December 23, 2009
This dish was a hit! I made two types and the other just sadly sat there on the table as this was gobbled up. (Pun intended)
November 29, 2009
This is a great recipe to start or carry on a family tradition, we do it without the marshmallows, you might find it easier to boil the yams whole until the peel is soft enough to rub off with your thumb, then slice at a slight angle to keep enough room for your butter/sugar