Countdown #10 Stove Top Candied Sweet Potatoes with Crunchy Topping

Total Time:
40 min
10 min
30 min

8 servings

  • 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
  • Salt
  • 3/4 cups chicken broth
  • 1/3 cup brown sugar
  • 3 tablespoons butter plus 2 tablespoons melted
  • 1 generous pinch pumpkin pie spice
  • Freshly ground black pepper
  • 1 1/2 cups corn cereal (recommended: Corn Flakes)
  • 1/2 cup pecans, chopped
  • 2 tablespoons maple syrup
  • 1 1/2 cups mini marshmallows
Watch how to make this recipe.
  • Place the sweet potatoes in a large pot. Add enough cold water to cover by 2 inches. Add a generous pint of salt and bring to a boil over medium-high heat. Cook until the potatoes are slightly soft but still hold their shape, 10 to 12 minutes. Strain and place back in the pot.

  • Combine the chicken broth and brown sugar in a 10-inch skillet over medium heat and cook until reduced by half, about 5 minutes. Add 3 tablespoons of butter, pumpkin pie spice, a generous pinch of salt and pepper, and stir to combine. Add the cooked sweet potatoes and gently toss to coat. Cook until the liquid has reduced down and is a syrupy consistency and the sweet potatoes are tender, about 5 minutes, making sure to stir every minute.

  • In a large bowl combine the corn cereal, pecans, maple syrup, and 2 tablespoons melted butter and stir until combined. Set aside.

  • Top the sweet potatoes with an even layer of marshmallows and let cook for 3 minutes to allow them to melt a bit. Top with the crunchy topping. Reduce heat to low and cook until marshmallows are completely melted, about 2 minutes.

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    This recipe is featured in:

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