Sweet Potatoes and Marshmallows

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
4 to 6 servings
Level:
Easy

Ingredients
Directions

Heat oven to 350 degrees F.

In a large pot melt 2 tablespoons butter. Stir in brown sugar and water. Bring to a boil, then lower and simmer while stirring until reduced and thickened, about 10 minutes.

Peel potatoes and cut lengthwise, then again making long quarters. Cut these into 1-inch pieces ending up with pie slice-shaped wedges. Place in a separate large pot of boiling water and cook for about 5 minutes. Potatoes should give a bit when poked with a fork.

Drain the potatoes and arrange in a single layer in a buttered 13 by 9-inch baking dish. Pour the syrup over the potatoes; making sure it covers the potatoes. Place lemon slices on top and bake for 35 minutes, spooning syrup over potatoes twice during that time. Potatoes are done when they are tender to the fork.

Remove from the oven, remove the lemon slices, and stir in pecans. Arrange the marshmallows evenly on top. Place back in the oven turning it up to 400 degrees F and cook until marshmallows puff up and turn brown, approximately 10 more minutes.


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    Made this last year.. making it again... I love how people are complaining about it not being vegetarian... JUST OMIT them no reason to complain or give it a bad rating they also make marshmallows you can buy and eat.
    As others have said "This is not a vegetarian dish" I am so disappointed!
    This dish is listed under "Vegetarian Thanksgiving Recipes". Doesn't anyone at Food Network realize that marshmallows are made with gelatin, which is derived from collagen and is an animal by-product?  
     
    Marshmallows are not vegetarian they contain gelatin which is boiled animal hooves. There are vegetarian marshmallows found in stores like Whole Foods.
    I didn't use the nuts and, like most reviews here said, the amount of water that the recipe calls for is too much. i used about 1/2 the water and poured the excess off after baking the potatoes and before putting the marshmallows on. These were great and even better the second day. I'm definitely cooking these again!
    After reading the review, I reduced the water and it was not an issue. Was it just me; I thought this was horrendously sweet. When I reheated the leftover, in particular, the potatoes and the remaining syrup burned my tongue with their concentrated sweetness. Maybe this is standard in America, but I will reduce sugar next time I make this.
    I halved the recipe and it turned out perfect. I followed the advice of others and greatly reduced the amount of water. Delicious!
    Just made this recipe this Thanksgiving and it was a hit!!! I agree with everyone else 1/4 cup of water is fine. I read the peoples reviews and that was the only thing I change. This recipe is soooo good and it tasted even better the next day:
    GREAT SWEET POTATOES! But I agree - way too much water! Gotta be a typo! Probably should say 1/2 cup and not 1 1/2 cups. I will DEFINITELY make again with no more than 1/4 cup of water though. Thanks Sunny!
    This was the best sweet potatoes recipe that I've tried. I wasn't going to make sweet potatoes this year, but my husband really wanted me to, so I tried this recipe, and I'm glad I did. The brown sugar and the pecans give this dish a nice flavor. This recipe does call for way too much water, but I only used half a cup, but even that was too much, so I drained the water as needed. It wasn't a big problem for me, though. I also added some cinnamon to this dish. The flavor was awesome.
    I like sweet, but these were suuuuuper sweet. A little soupy. Not terrible... but not excellent.
    Made these last year because I usually don't like sweet potatoes. They were delicious! Although, I ran into the same problem other people had with the syrup, it didn't thicken! These were very good but this year I'm doing a little less than half the suggested amount of water.
    It was a HIT last thanksgiving and I am now taking over the family tradition from my grandmother. I look forward to making it next week.
     

     
    I see that other review say that the sauce didn't thicken. I bake mine the day ahead and cover it overnight with foil. I just put the marshmellows on or put a second layer on to heat up when ready to eat.
    I didn't eat this because I'm not a fan of sweet potatoes. I made it for Thanksgiving because my husband loves sweet potatoes. I used canned yams and used only half the amount of water suggested per other users reviews and they were a hit! My daughter and hubby gobbled them up! Kinda wish I did eat them ;-(
    These were awesome sweet potatoes! My fiancee, who never likes them even ate these and liked them! I will try to reduce the water in the sauce next time, mine was thin too, but still plenty soft and sweet.
    It was a good recipe but the syrup never thickened. I would either use half of the water or none at all.
    I also had problems with too much water but I overcame it by adding another cup of brown sugar and reducing the sauce again after I baked the potatoes. I also used a full bag of marshmallows which seem to help thicken the sauce even more. All in all every one liked them, even my wife who won't eat the canned yams. I will make this again.  
    I did not like this recipe. The sauce never got thick. Way too much water
    This recipe sounds good, but the butter, brown sugar and water never, never gets thick. I had to restart with more potatoes and use a different recipe. No water is the key.
    This recipe from Sunny Anderson is very easy and delicious. I only made a couple of changes to the original recipe. I used Yams instead of Sweet Potatoes and I cut the amount of water to 3/4 cup. The amount of water the recipe calls for is way, way too much. I will definitely make this again very soon. Thanks Sunny!
     

     
    A fan from North Canton, Ohio
    Fast and easy, my wife loves it when I cook this one, as does the company. I like making it with 1/2 sweet potatoes, and 1/2 yams. Makes it especially colorful, and each has it's own unique flavor.
    I'd never had such a thing until I saw this recipe on TV. When I saw it I knew I had to try it, and when I did I loved it! The end result was rich and flavorful. It was easy to make during a hectic Thanksgiving Day, and the whole family loved it!
    I cringe when people add water to potato recipes. Seriously, any type of watery potatoes is just not the way to go! The best way to make marshmallow yams is to bake the sweet potatoes at 450 for 50 minutes or until soft. Mash with butter, vanilla, cinnamon and fresh grated nutmeg. Throw the marshmallows on top and bake until golden brown! Butter, cinnamon, nutmeg and vanilla supply the richness and the fresh nutmeg will blow everyone away and if you want a runnier consistency, add some heavy cream or milk if you are worried about calories! But honestly, if thats the case, consider making another dish that doesn't include marshmallows!
    I like this recipe. It worked for me. I like it better than my aunt's recipe for candied Yams. However I did make small changes to the recipe. I did add additional spices, such as, cinnamon and nutmeg, and nixed the marshmallows and nuts. I just don't like marshmallows and nuts in my candied yams. IMO the marshmallows makes candied yams too sweet.
     

     
    Sunny, I loved it and will use it again!
    This recipe has some potential but it lacked the overall flavor and richness we have come to know and love from sweet potato and marshmallows...
     

     
    I found this to have way too much liquid and that all the marshmallow to disintegrate into the dish. If I cut down on the water and add a touch of maple syrup to it it seemed to do the trick.
     

     
    I also cooked the potatoes in the full amount of liquid and drained some of it off just before placing the marshmallows on top to brown...
     
    all in all, it was a little more work than necessary but everyone enjoyed the final product.
    Come on Sunny, you're a southern girl. This recipe left much to be desired. The brown sugar glaze can be added directly onto the par-cooked potatoes rather than melting down spices on stove-top.There were not enough spices. I had to just go back to Mama's "candied yam" recipe to spruce up the taste. The dish needed much more spice and butter than the recipe called for, and half the water. Also, my marshmallows nearly disappeared, and I did use the amount in the recipe.The only thing that saved this from being a disaster is that it's hard too really mess up sweet potatoes. Oh yeah, the lemon wedges did add some good flavor. This was my first time trying one of Sunny's recipes and I'm a pretty good cook who comes from a family of great cooks. I should have not strayed from my own tradition, but I was trying to save time. Sorry girl, this one is not a keeper.
    I think this recipe was very good and the person who didn;t like it said it only had water and brown sugar i guess they forgot the butter which gives it that rich flavor they were lacking
    I was very dissapointed with this recipe. I could not believe that the brown sugar and water was the only thing in the sauce and it lacked a rich flavor, needed spices but it can be saved. Use half the amount of water add cinnimon, vanilla and nutmeg.
    i am 13 years old and i made this for my family and they loved it i can't wait to make it agian
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    This recipe is featured in:

    The Best Thanksgiving Side Dishes