Made by
Cory Armstead

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Total Time: About 1 Hour

Cory Armstead’s Candied Yams layer tender sliced sweet potatoes with a buttery brown-sugar syrup flavored with cinnamon, vanilla, nutmeg, and allspice. A generous layer of toasted marshmallows gives this Southern Thanksgiving favorite its sweet, gooey finish.

Ingredients:

0.5x

1x

2x

4x

 

•   2 sweet potatoes (sliced)
•   butter (for greasing the baking dish)
•   water
•   granulated sugar
•   brown sugar
•   ground cinnamon
•   vanilla extract
•   ground nutmeg
•   ground allspice
•   1 stick unsalted butter
•   mini marshmallows

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat the oven to 375°F.
2. Slice the SWEET POTATOES into relatively even rounds.
3. Grease a baking dish with BUTTER, then arrange the sliced sweet potatoes in the dish and set aside.
4. In a saucepan, combine the WATER, GRANULATED SUGAR, BROWN SUGAR, CINNAMON, VANILLA EXTRACT, NUTMEG, and ALLSPICE.
5. Bring the mixture to a boil.
6. Add 1 STICK UNSALTED BUTTER and stir until completely melted into the syrup.
7. Pour the hot candying mixture evenly over the sliced sweet potatoes.
8. Cover the baking dish with aluminum foil and bake at 375°F FOR 40 MINUTES.
9. Remove the foil and generously cover the sweet potatoes with MINI MARSHMALLOWS.
10. Return the dish to the oven and bake for an additional 6 MINUTES, or until the marshmallows are soft and lightly toasted.
11. Serve the CANDIED YAMS warm.

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