Candied sweet potatoes

November 19, 2008|Tony Rosenfeld

Serves 10

Butter (for the dish) 5 large sweet potatoes (about 3 1/2 pounds), peeled and thickly sliced 1/2 cup light brown sugar 1/2 cup orange marmalade 5 tablespoons unsalted butter 1/4 cup water 1/2 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1 large package marshmallows 1. Set the oven at 350 degrees. Butter a shallow 12-inch baking dish (2 quart capacity). Fill a large pot with a couple of inches of water. Add a steamer basket and bring to a boil. Add the sweet potatoes, lower the heat to medium-low, and cover the pan. Steam the potatoes for 10 to 15 minutes or until they are just tender when pierced with the tip of a knife. Remove from the heat.

2. In a saucepan, combine the brown sugar, marmalade, butter, water, salt, and cinnamon. Bring to a simmer to dissolve the sugar.

3. Arrange the sweet potatoes in overlapping rows in the dish. Sprinkle with the brown sugar mixture. Bake the potatoes, basting every 15 minutes with the syrup, for 1 1/4 hours or until the syrup is almost completely reduced and the sweet potatoes brown lightly.

4. Arrange the marshmallows tightly in concentric circles on the potatoes. Turn the oven temperature up to 425 degrees (if it isn't already). Bake the marshmallows for 10 minutes or until they are golden brown.