Candied Sweet Potatoes
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
Candied Sweet Potatoes…Candied Yams…whatever you call them, Thanksgiving dinner would not be the same without them. Well not in my mind anyway! I have already mentioned that turkey is one of my least favorite meats, so I tend to fill up on all the other dishes served on Thanksgiving. It is a complete carb-fest on my plate, lol. I am “thankful” that this meal only comes around once a year!
Let’s go back in time for a moment…..my parents are British. Their friends when I was growing up were also British. This is NOT their holiday. 😉 There were no treasured family recipes being handed down in this group.
Everyone did a fine job of creating a wonderful meal, but there were no fresh sweet potatoes anywhere in sight! That’s right folks, I grew up eating potatoes out of a can. This explains a lot doesn’t it?
I seriously did not know that you could buy a “real” sweet potato and bake it until a few years ago. Fresh vegetables were never served in our house, I grew up thinking that all food comes in a box or can. Why am I telling you this? Because these Candied Sweet Potatoes…come from a can. 🙂 These are the very same Candied Sweet Potatoes that I have been making for my own family for over 20 years now. This year, I will try to make them from fresh sweet potatoes, but last year I stuck with tradition.
How to make Streusel Topped Candied Sweet Potatoes:
Preheat oven to 350 degrees. Rub butter on the bottom and sides of a 2 quart baking dish. Okay I didn’t measure that dish, I thought it was pretty. 🙂 Pour the sweet potatoes into the dish and gently mash with a fork…..
We don’t want baby food, just a nice mashed consistency with no large chunks. Mash the flour, brown sugar and softened butter together in a small bowl…..
Stir in the pecans and mix together…..
The mixture will be crumbly. Sprinkle evenly over the sweet potatoes…..
Then sprinkle the miniature marshmallows over the top…..
Bake for 30 minutes, until marshmallows are golden brown and mixture is bubbly…..
Serve warm along side your other Thanksgiving favorites…..
Our favorite Thanksgiving recipes:
- Herb Roasted Turkey
- Turkey Gravy
- Bacon Pecan Stuffing
- Perfect Mashed Potatoes
- French Green Beans
- Sauteed Zucchini and Carrots
- Dairy-free Pumpkin Pie
My mom always made that green bean casserole with mushroom soup and crunchy onions on top….no thank you!
Enjoy!!
Candied Sweet Potatoes
Ingredients
- 40 ounce can cut sweet potatoes*
- 4 Tablespoons unsalted butter plus more for dish
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup chopped pecans
- 1 cup mini marshmallows
Instructions
- Preheat oven to 350 degrees. Butter the bottom and sides of a 2 quart baking dish, set aside.
- Drain sweet potatoes and place in prepared dish. Gently mash the potatoes with a fork to break up the big pieces.
- Using a fork, mix butter, flour, and brown sugar together in a small bowl.
- Stir in the pecans, you should have a crumbly mixture.
- Sprinkle pecan mixture evenly over the sweet potatoes.
- Sprinkle marshmallows over the pecan mixture.
- Bake for 30 minutes, until marshmallows are golden brown and mixture is bubbly.
- Serve warm, and store leftovers in a sealed container in the refrigerator for up to 3 days.
Hello and happy blog anniversary! I find it so hard to get my head around the idea of sweet potatoes and marshmallows together (but that’s because I’m British, too) but I was once invited to a thanksgiving dinner and was surprised how tasty everything was. We also had some kind of jelly thing on our plate, which seemed like having a little child’s dessert on the side of our plate. Anyhow, I’d love to try this recipe of yours – love the pecan crumbly top!
Lisa,
I don’t eat turkey and don’t even like the smell. The hubby and his family loves it (sigh). They make candied yams using the canned yams. I like sweet potatoes roasted with nothing on them. This year I’m also making lasagna. We have sausage stuffing, roasted peppers, roasted green beans, stuffed mushrooms, jellied cranberry sauce (yes out of the can). There’s always plenty to eat, if you don’t want the turkey.
Annamaria
I’m thankful you made this recipe! It looks delicious!
This looks fabulous, Lisa! I am a sucker for anything with sweet potatoes and candied sweet potatoes are perfect for Thanksgiving! Pinning!
I’ll never forget the first time I had candied sweet potatoes….I was hooked! Of course, I haven’t made them since (lol) but yours look like perfection!
Lisa, candied sweet potatoes are one of the must-haves at our Thanksgiving table. I always wondered how using canned ones would turn out, and now I know- absolutely beautifully!! 🙂 If you ever decide to try fresh sweet potatoes, I like to roast them in the oven (as opposed to boiling or microwaving, etc.). You know how roasting makes veggies so amazing- as in your Southwest Sweet Potato Fries! 🙂 Rinse the potatoes off, leave them whole, do not peel, put them on a foil lined cookie sheet and roast for about at hour at 350*, or until soft. Let them cool to warm; the skin will peel right off by hand. Then proceed as usual. 😀 Last year, I thought I would try a short cut and just microwave ’em…. 🙁 not even close. I was right back to roasting this year. 🙂 Thank you for sharing these lovely sweet potatoes at Treasure Box Tuesday- pinned! ♥