So it seems like the cooking-debate of the year is the difference between sweet potatoes and yams. Should this dish be Sweet Potatoes With Marshmallow or Yams With Marshmallow? According to my husband Google, the yams you see in a US grocery store are usually not TRUE yams, which are native to Asia and Africa and found in international markets or abroad. The yams in grocery stores are simply a firmer form of the common and traditional Thanksgiving sweet potato, with extremely subtle differences in the flavors. Interesting, right?
I’m not sure what to say about this recipe except that it was by far the best dish of our Thanksgiving holiday. Everyone at my meal asked for second helpings, and at one point told me how delicious it was. I know many people are not crazy about the idea of marshmallows topping sweet potatoes, but this dish was absolutely incredible. While it is very sweet, every ingredient works perfectly to compliment the central flavors of the traditional Thanksgiving meal. Happy Holidays!
4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
2/3 cup packed golden brown sugar
5 tablespoons butter
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Pinch of ground ginger
3 cups miniature marshmallows
- Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves.
- Pour over potatoes; toss to coat. Cover dish tightly with foil.
- Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes.
- Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown. (about 3 minutes).