The Ridiculously Easy Recipe I Make Every Year for Friendsgiving

Becuase your friends deserve more than a bag of chips.



Photo by: Steve Giralt

Steve Giralt

Let’s be real: there are two types of guests at Friendsgiving. There’s the friend who cooks a dish that everyone can share… and there’s the friend who brings a bag of chips that they picked up at the store on the way over (hey, we’ve all been there).

As easy as it is to roll up with a bag of Tostitos and a jar of salsa, it’s just as easy to whip up something delicious that’ll make your friends go 😍. Trust me — I make the same ridiculously easy recipe every single year and there are NEVER leftovers.

So, what’s my go-to? Sunny Anderson’s Sweet Potatoes and Marshmallows. Seriously, these sugary potatoes are so good that one year when no one remembered to bring silverware, my friends and I ate them with our hands and licked the syrupy glaze off our fingers.

I mean, you really can’t go wrong with sweet potatoes, syrup and marshmallows. This dish is gooey, pillowy and crunchy all at the same time. The best part? It only takes 10 minutes to prep.

To get a mouthwatering glaze on your sweet potatoes, Sunny recommends making syrup from scratch. However, last year’s Friendsgiving was my first attempt at cooking this recipe in a teeny, tiny New York City apartment, and between the macaroni and cheese and mashed potatoes cooking on the stove, there just wasn’t enough burner space.

Instead, I substituted the homemade syrup for a store-bought variety, and let me tell you that the taters were just as tasty.

Get started by chopping up your sweet potatoes and boiling them in water for about five minutes. Next, drain the potatoes and transfer them into a buttered baking dish. Pour the syrup on top along with a few lemon slices and pop ‘em in the oven for 35 minutes, spooning even more syrup over the potatoes twice during those 35 minutes.

Once you can easily pierce a fork through the sweet potatoes, they’re done. Remove them from the oven, throw away the lemon slices and stir in pecans. Then, top with PILES of marshmallows. Return the baking dish back to the oven, turn up the heat and cook until the marshmallows are puffy and golden brown (this takes about 10 more minutes).

Wait until the sweet potatoes have cooled before letting your friends dig in. And don’t forget to snap a drool-worthy marshmallow pull for the ‘gram 😉.

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