There is one side dish that you will find on just about everyone’s Christmas table. You probably saw that same side dish on everyone’s Thanksgiving table. It may have had marshmallows browned on top of it or had some asparagus underneath. Served in many fashions, the sweet potato is a must have for festive occasions.
I have tried many sweet potato recipes but I always come back to the sweet taste of brown sugar that I have always known and loved. My grandmother used to make sweet potatoes for us every year at both Thanksgiving and Christmas. IT was something everyone looked forward too. My father and uncle would fight over who got more marshmallows, my brother and I would compete to see who could eat more, and my mother smiled at the fact that her children were not only eating, but eating something that fell under the category of vegetable.
I never did get my grandmother’s sweet potato recipe from her. She suffers from progressed Alzheimer’s and no longer remembers things like that. I have spent many years trying to duplicate her recipe and this past Thanksgiving, I do believe I did it. I got rave reviews from my family and my grandmother even told me that she used to make these sweet potatoes. It was a hit. The funny thing is that I spent so much time and tried so many different ingredients and when I finally got the sweet potatoes just right, I had only used 3 ingredients.
Ingredients:
4-6 large sweet potatoes
1 bottle of Karo Brown Sugar Corn Syrup
½ bag of mini marshmallows
First, scrub the sweet potatoes with a soft kitchen brush or washcloth. Boil them in salted water until they are tender and will fall out of their skin with little help. Remove them from the heat and let them cool on a dry towel. When they are cool enough to handle, remove the skins. Cut the sweet potatoes into bite size chunks. Place the chunks into a casserole dish and drizzle the Karo brown sugar corn syrup over the sweet potatoes. I used about half of a bottle, but you can use as much or as little as you want according to your tastes. Now all you need to do is sprinkle some marshmallows over the top of the sweet potatoes and stick the dish into a 350 degree oven until the marshmallows have browned and begun to ooze.
You can make this dish the night before as well. Just cover and put into your refrigerator until about 20 minutes before it is time to eat. Cover the casserole dish with aluminum foil and bake at 350 for about 15 minutes or until hot. Then remove the foil and cook until the marshmallows are brown and begin to ooze.
Enjoy!
