Candied Sweet Potatoes (Two Ways)

Ingredients

• 2 lb Sweet potatoes (peeled and cut into 1‑inch cubes)
• 1 stick Unsalted butter (cut into pieces)
• 1 cup Light brown sugar
• 1 tsp Ground cinnamon
• 1 tsp Pure vanilla extract
• 1 cup Marshmallows (mini or regular, broken into pieces)
• 1 tbsp Nonstick cooking spray (for greasing baking dishes)

Instructions

1. Peel and cut sweet potatoes

   Peel the sweet potatoes and cut them into uniform 1‑inch cubes (cut straight in the middle).

   Time: PT5M

2. Rinse the potatoes

   Give the cut potatoes a quick rinse under cold water to remove excess starch, then drain.

   Time: PT2M

3. Boil the potatoes

   Place the potatoes in a large pot, cover with water, bring to a boil, then simmer for about 7 minutes until just tender but still firm.

   Time: PT7M

   Temperature: 212°F

4. Drain the potatoes

   Drain the potatoes in a colander and let them sit for a minute to steam off excess moisture.

   Time: PT2M

5. Prepare the caramel sauce

   In the same pot (or a saucepan), melt 1 stick of butter over medium heat. Add 1 cup light brown sugar, 1 tsp ground cinnamon, and 1 tsp pure vanilla extract. Stir until the sugar dissolves and the mixture is smooth.

   Time: PT5M

6. Coat potatoes in sauce

   Add the drained potatoes to the caramel sauce and toss gently until every piece is evenly coated.

   Time: PT3M

7. Divide potatoes into two baking dishes

   Spray two baking sheets (or shallow dishes) with nonstick cooking spray. Spoon half of the coated potatoes into each dish.

   Time: PT2M

8. Add marshmallows to one dish

   In the second dish, sprinkle the broken‑up marshmallows evenly over the potatoes.

   Time: PT2M

9. Bake the sweet potatoes

   Place both dishes on the middle rack of a pre‑heated oven and bake at 350°F for 25‑30 minutes, or until the sauce is bubbly and the edges are caramelized.

   Time: PT30M

   Temperature: 350°F

10. Cool and serve

    Remove from the oven, let the sweet potatoes rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

635

Protein

5 g

Carbohydrates

100 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Sweet potatoes: Butternut squash, Acorn squash
• Instead of Unsalted butter: Margarine, Plant‑based butter
• Instead of Light brown sugar: Dark brown sugar, Coconut sugar
• Instead of Ground cinnamon: Pumpkin spice, Allspice
• Instead of Pure vanilla extract: Vanilla paste, Almond extract
• Instead of Marshmallows: Crushed graham crackers, Toasted coconut flakes
• Instead of Nonstick cooking spray: Butter brushed with a pastry brush

Equipment Needed

• Chef's knife
• Cutting board
• Large pot
• Colander
• Measuring cups
• Measuring spoons
• Mixing spoon or spatula
• Baking sheet or shallow baking dish
• Nonstick cooking spray
• Oven
• Oven mitts
• Aluminum foil (optional) (optional)

Critical Steps — Do Not Skip

• Boil the sweet potatoes for exactly 7 minutes – overcooking will make them mushy before baking.
• Coat the potatoes thoroughly in the caramel sauce to ensure even flavor.
• Bake at 350°F for the full 25‑30 minutes until the sauce caramelizes.

Chef Tips from the Video

• For extra depth, add a pinch of sea salt to the caramel sauce.
• A drizzle of maple syrup after baking adds a wonderful contrast to the brown‑sugar flavor.
• Use a mix of orange‑sweet and purple‑sweet potatoes for a colorful presentation.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended – the caramel sauce may become grainy after thawing.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sweet potatoes and caramel sauce up to step 6, then refrigerate the coated potatoes for up to 24 hours before baking.
• Marshmallows can be added just before baking to keep them from melting too early.