This candied sweet potato recipe is a must have at every holiday meal. A thick, rich brown sugar and maple syrup mixture surrounds sweet potatoes in this easy to make casserole.
You can serve it hot out of the oven without topping or you can top it with marshmallows if you’re a fan of that version; people seem to have a love/hate relationship with the marshmallow topping on their sweet potatoes. The original recipe from our family’s holiday menu doesn’t include marshmallows, but it’s been included for those who love it.
So, whether you serve your sweet potatoes with or without marshmallows, one thing is for sure, you will love this tasty side no matter what meal you are eating it with.
The History of Candied Sweet Potatoes
Want your sweet potatoes to be even sweeter? Candied yams may be just what the doctor ordered.
Sweet potatoes were a popular food from early on. Columbus saw natives eating sweet potatoes when he landed in what is now Haiti in 1492. They were also found in America in the mid 1500s and were abundant in Southern Europe around this time.
From there, explorers brought sweet potatoes to the Philippines, China, and Africa.
No one is exactly sure when the first candied sweet potato recipe came into being. This was especially confusing considering all potatoes were simply called ‘potatoes’ without there being a distinction between sweet or baked. However, it has been determined that the dish is American in origin and likely was first published in the late 1800s or early 1900s.
The idea for the recipe may have been born from a movement encouraging making marshmallows and other types of candy an ingredient in everyday dishes. In 1917, Janet McKenzie Hill, founder of the Boston Cooking School Magazine, was asked to create a booklet featuring recipes that incorporated candy. This is the first written evidence of the candied sweet potato recipe in existence.
From there, the dish became popular in the southern United States where its sweet taste is ideal for that market.
And while marshmallows are often used in candied sweet potatoes, the two ingredients are not married. The potatoes can also be topped with nuts, herbs, granola, bread crumbs, parmesan cheese, cornbread, or nothing at all. More savory options include chestnuts, crumbled bacon, lemon juice, orange zest, garlic, dried fruit, mushrooms, or chipotle chili.
What to Serve With Candied Sweet Potatoes
Now that you've found the best candied sweet potato recipe, you need to figure out what you're going to have with it! There are a lot of options available to you, but to make it extra easy we'll provide some suggestions here.
The go-to main dish for many when making candied sweet potatoes is ham. Ham can be served with a variety of glazes, depending on your preference. Since candied sweet potatoes aim for a mixture of sweet and savory, we say go in the same direction with your ham. Go for a brown sugar glaze to really make your dinner come together.
Another option is turkey. Some may prefer a more neutral-tasting main dish when they're serving something sweet on the side. If this is you, then you need to consider turkey! Turkey isn't just for Thanksgiving, but that's the time of year when it tends to be the most popular. Consider bringing candied sweet potatoes to your next Thanksgiving dinner!
Finally, candied sweet potatoes can also go with pork. Pork chops are often a go-to for busy cooks, since they can often be made in a short amount of time. Or, they can be thrown in the crock pot for a really easy dinner. Whip up some candied sweet potatoes to go with your next helping of pork chops!
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Amazing Candied Sweet Potatoes Recipe
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Ingredients
1 can (40 ounces) sweet potatoes, drained and cut into 1-inch pieces
2 Tablespoons butter, melted
1/2 cup firmly packed brown sugar, divided
1 teaspoon pumpkin pie spice
1 tablespoon maple syrup
2 cups miniature marshmallows (optional topping)
Instructions
1. Preheat oven to 350 degrees F. Place the sweet potato pieces into a lightly buttered 2 quart baking dish.
2. Mix the remaining ingredients and pour evenly over the sweet potatoes.
3. Bake 40 minutes, stirring halfway through cooking time.
4. If you are using the miniature marshmallows as topping, remove the casserole from oven and stir gently to coat potatoes in syrup; then top with the marshmallows. Bake, uncovered, additional 7 to 10 minutes or until the marshmallows are golden brown.
The image featured at the top of this post is ©Losangela/Shutterstock.com.