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.
- 5 or 6 small to medium sweet potatoes
- 1 1/2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup salted butter melted
- 2 cups mini marshmallows optional
Preheat oven to 375°. 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. 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 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.