Candied Roasted Sweet Potatoes
Altered from the late Mrs. Connie Parker’s recipe. She shared her version with me many years ago after years of bringing it to church potlucks. I roast my sweet potatoes instead of boiling them and melt the butter instead of dotting with cold butter.
Servings: 10 servings
Calories: 1sweet potato half
Ingredients
- 5 or 6 small to medium sweet potatoes
- 1 ½ cups granulated sugar
- ½ cup light corn syrup
- ½ cup salted butter melted
- 2 cups mini marshmallows optional
Instructions
- Preheat oven to 400°. Place sweet potatoes on a foil-lined baking sheet. Do not poke holes in potatoes. Roast potatoes for 45 minutes to 1 hour or until a fork easily pushes to the center of the potatoes when tested, but not mushy. Let cool completely. This step can be done 3 days in advance.
- Remove skins from potatoes and cut in half lengthwise; place them in an ungreased 2-quart or 13x9-inch casserole dish. Pour sugar evenly over sweet potatoes. It’s ok for it to spill over between the potatoes.
- Drizzle the corn syrup over the sugar. Do not stir. Drizzle everything with butter. Bake for 40 to 45 minutes or until sugar is melted and bubbly.
- If adding marshmallows, change oven to broil. Sprinkle marshmallows on sweet potatoes and broil 1 to 2 minutes or until lightly toasted.
Notes
To roast sweet potatoes in an air fryer: Place the sweet potatoes right on the rack in the air fryer. Cook at 390 degrees for 30 to 35 minutes, depending on the size of the sweet potatoes.
Shortcuts:
- Roasting sweet potatoes for easy peeling and added caramelized flavor is a hands-off alternative to boiling potatoes.
- Sweet potatoes can be roasted up to 3 days in advance before candying them. This make ahead step saves time on the day you plan to serve them.
