These were a favorite of mine every Thanksgiving when I was a kid. My tweak to this recipe is that I use maple syrup where Mom always used honey.
INGREDIENTS
- 1 large (40 oz) can sweet potatoes (yams)
- ½ cup light brown sugar
- ¼ cup pure maple syrup
- ½ cup (½ stick) butter
- 1 tbsp pumpkin pie spice
- Miniature Marshmallows
INSTRUCTIONS
- In a 2-quart saucepan, cook the sweet potatoes and drain.
- Pour the sweet potatoes into a mixing bowl and mash together with butter, brown sugar, maple syrup and pumpkin pie spice.
- Spread out in an 8×8 baking dish and cover generously with marshmallows.
- Bake in a 350º oven until the marshmallows are melted and golden-brown.
These can be made the night before and refrigerated to finish the next day. Reheat the sweet potatoes in a 350º oven for 20-25 minutes, then add the marshmallows and bake until they’re golden brown and toasty.
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