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Simple Fanny's Candied Sweet Potatoes Cooking Recipes

Fanny’s Candied Sweet Potatoes


I was practically a teenager before I realized anyone ever made candied sweet potatoes with marshmallows on top. This crusty, marshmallow-less diet was what my grandmother’s cook taught us all to make instead. We loved it so much that it was a winter staple, especially at Sunday lunch; it is still my favorite holiday accompaniment for roast turkey.

Makes 6 to 8 servings

  • 3 pounds sweet potatoes, unpeeled, simmered in water to cover until tender, about 20 minutes, drained, peeled, and thickly sliced

  • 1 cup sugar

  • 3 tablespoons butter, softened

  • Ground cinnamon

  • ˝ cup water, or apple cider, boiling

  1. Preheat the oven to 375°F.

  2. Butter a glass or other medium size deep baking dish. Make a layer of potato slices in the bottom of the dish. Sprinkle with some of the sugar. Dot with some of the butter, and sprinkle with some cinnamon. Continue to layer the potatoes, topping each layer with sugar, butter, and cinnamon. Pour the water in the baking dish, around the potatoes. Sprinkle with the remaining sugar.

  3. Bake until the syrup is thick and sticky and the top is crusted with sugar. Serve very hot, spooning the syrup over each portion.

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