WHAT’S FOR A SWEET SIDE?
Brown Sugar Sweet Potatoes
Array/5
COOK TIME
20 min
TOTAL TIME
30 min
SERVINGS
6-8 servings
The infamous sweet potato…my Grandma’s favorite and also my husband’s favorite. I actually didn’t grow up loving sweet potatoes, but eventually I came around to my senses and realized that basically Thanksgiving sweet potatoes are pretty close to a dessert. I’m totally in. This recipe came from my mother-in-law. Funny story, when Dave and I first started dating, he asked if I could make sweet potatoes for his work Thanksgiving. Sure thing, I’ll whip something up. I found a fancy recipe, trying to impress him and his work friends. I wanted these sweet potatoes to be so good.
And they did turn out really good…except for the fact that they were nothing like what Dave’s mom made for him growing up. I whipped them and flavored them and added a fancy coating but they just didn’t make the cut. These are nothing like that and I’m so glad because this recipe is absolute perfection. They are simple and amazing. The sauce. Just trust me, the sauce.
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Brown Sugar Sweet Potatoes
Simple, delicious and a classic. Sweet Potatoes in a sweet brown sugar buttery sauce.
Ingredients
2 pounds Sweet Potatoes
4 Tablespoons butter
1/2 cup packed brown sugar
3 Tablespoons heavy cream
1/2 teaspoon salt
1 cup mini marshmallows
Instructions
- Cook sweet potatoes until soft, remove skins. (Boil, oven or microwave) Cut into 1/2 inch slices. Set aside.
- In a pan, melt butter, brown sugar, heavy cream and salt on medium heat until melted and bubbly.
- Add sweet potato slices to the brown sugar mixture and mix to cover in the sauce. Cook until sweet potatoes are heated through.
- Transfer to an oven safe serving dish and top with marshmallows (mini or large are fine). Put under the broiler until golden brown. Watch very carefully because they can burn quickly.
Notes
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2 Responses
How do you cook your sweet potatoes before you use them in this recipe? I know they should be done and not mush. Do you boil, bake…? Thank you for your help!
I usually bake them. I poke them a bunch of times with a fork and then bake at 400 for 30 minutes to an hour depending on how big they are. A fork should go in easily with not any resistance.