This year we spent the holiday with Brad's family. We started the day bright and early with warm, goey monkey bread and the Chicago Holiday Parade on T.V. (Hi Scarlett!) And then, it was time to cook. My father in law did the majority of the cooking because, well..., he's just that good. :o)
I was lucky enough to be put in charge of the sweet potatoes and rolls. Brad absolutely loves sweet potatoes and I had made this recipe last year at my Mima's house and it appeared to go over very well. Why do I say "appeared"? Well that's because I don't particularly like sweet potatoes so I really do have to go off of what everyone says. So yes, if they said they loved it, I have to take them for their word.
Anyway, this year I had the same problem as last. While cooking the sweet potatoes on the stove top, some of the potato chunks cooked a lot faster than others. I think it's quite possible that I just didn't stire the pot often enough causing the ones of the bottom to cook much faster than the others. Or maybe it's just because I don't cut as even of chunks as I think I do ;o) Either way, I ended up "fishing out" pieces that were already done and placed them in the casserole dish while waiting for the rest to finish up. Other than that, this recipe really has nothing to it and creates a yummy dish.
Candied Sweet Potato Casserole with Toasted Marshmallow Topping
from America's Test Kitchen Family Cookbook
Serves: 10-12
Prep Time: 15 min
Total Time: 1 hour 40 minutes
- 8 Tbsp unsalted butter, cut into 1 inch chunks
- 5 lbs sweet potatoes (7 medium), peeled and cut into 1 inch chunks
- 1 cup packed light brown sugar
- 1/2 cup water
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 4 cups mini marshmallows
- Melt the butter in a large Dutch oven over medium-high heat. Add the sweet potatoes, brown sugar, water, salt, and pepper. Bring to a simmer, then cover and reduce the heat to medium-low. Cook, stirring often, until the sweet potatoes are tender (a paring knife can be slipped into and out of the center with very little resistance), 45-60 minutes.
- When the sweet potatoes are tender, remove the lid and bring the sauce to a rapid simmer over medium0high heat. Continue to simmer until the brown sugar mixture had reduced to a glaze, about 8 minutes.
- Adjust an oven rack to the middle position and heat the oven to 450 degrees. Pour the potato mixture into a 9x13 inch baking dish. Spread the marshmallows over the potatoes. Bake until the marshmallows are crisp and golden, about 5 minutes.
