*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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This was quick and easy and good. I chop the sweet potatoes (with the skin still on) into 2" thick circles, and then cut the circles in half, before boiling them in an enormous stockpot-- this makes the boiling time really fast. After they are boiled, the skin practically falls off, which saves you the effort of peeling them beforehand. Based on the reviews, I reduced the butter and sugar all the way down to 1/4 cup margarine and 1/2 cup brown sugar. The Thanksgiving guests said it was perfect that way, but no one had a super sweet tooth. Personally, I will try 1/2 cup margarine and maybe 3/4 cup sugar next time as I felt the reduced version was too healthy and not decadent enough. :) Although chunks are good, the potatoes should still be mashed a little bit while you stir them into the sauce. If you have too big chunks the butter/sugar will not penetrate the center of the chunk. Did anyone notice that this recipe is very similar to making rice krispie treats-- except you don't add sugar when making rice krispie treats? ***Update*** I've made this every year for Thanksgiving, and it is always a hit. Definitely go with 1/2 cup salted butter (NOT margarine!) and 3/4 cup brown sugar.
I took many of the reviews and adapted this recipe for a recent potluck. My co-workers loved this, even people who never before liked yams were asking for the recipe. Even though I reduced much of the brown sugar, this was very sweet. Here is how I modified the recipe. ..... 4 pounds of yams, 1/4 cup of butter (salted), 1/2 cup brown sugar, 3 cups of miniature marshmallows, divided, 1/2 tsp vanilla, 1/4 tsp cinnamon, 1/8 tsp nutmeg. ..... Many people claim baked potatoes provide the best taste and texture. So, I baked the cleaned yams for 45 minutes in a 350 F degree oven. After removing the yams and letting them cool, I peeled the yams, and mashed them. Then I folded the marshmallow/sugar mixture into the yams. Once mixed, I placed the mix in a baking dish, let them bake for approx 30 minutes at 350F degrees. After 30 minutes, I placed the mini marshmallows on top of the dish and let bake another 5 minutes. Just long enough for the marshmallows to puff and get a touch golden.
Excruciatingly sweet!!! I reduced the margarine (used butter) and brown sugar to 1 cup each per previous comments but I think I'll reduce the brown sugar even more to 3/4 cup. Delicious otherwise. I didn't mash the potatoes or break them into bite-size bits nor did I top them with remaining marshmallows because I wanted a true southern-style candied yam dish not a sweet potato casserole type dish. This is a keeper!!
I've been using this recipe for about 3 years now and my family loves it. I've used fresh and canned sweet potatoes and both work well. But the secret I've discovered is to fix them the day before and let them sit in the frig for 24 hours before baking. It makes a big difference, the syrup just goes all the way through the potato. Super yummy!
This is an excellent recipe! Didn't cut back on anything - I like them sweet and marshmallowy. I was tempted to add more liquid but DON'T - the sauce gets thinner as it bakes! I used canned drained sweet potatoes (6 lb GFS commercial size can 40-50 pieces) doubled the sauce baked in lazagna pan) OH SOOOO GOOD! THANKS Dj!
This recipe was okay. I cut the butter in half and it was still WAY too much! Also I decreased the brown sugar and it was still too sweet. If I make again I will use 1/4 cup butter 1/4 cup brown sugar and 2 cups marshmallows! Also we like our potatoes a bit chunky so I will cube them before boiling and then mix them with the sauce before putting into the oven instead of mashing them. The overall flavor was GREAT but they were too oily and sweet to eat very much. But I'll give it another try with the above changes.