Ingredients: |
Ingredients: About 10 or more large sweet potatoes
Light Brown Sugar
White Granulated Sugar
2 Sticks of Real Butter or more. Think about it, nothing can take the place of real butter except more BUTTER.
Nutmeg
Cinnamon
A big rectangular, throw-away aluminum pan (the type used at Thanksgiving and Christmas).
2 packages of marshmallows
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Directions: |
Directions:Boil the potatoes in the skin about 10 or 15 minutes; they should not be done. You do not want them done so watch them. You only want to be able to remove the skin easily. Okay, when you can handle the potatoes, do not burn yourself. Remove the skin and any blemishes.
Slice the potatoes vertically and place one layer in the aluminum pan and sprinkle with brown sugar, nutmeg, and cinnamon, and dot with butter. Next, add a second layer of sliced sweet potstoes. Sprinkle this layer with white sugar and lightly sprinkle with cinnamon and nutmeg, dot with butter.
Cover the pan with a large sheet of aluminum foil. Make sure pan is completely covered
Cook in a 425º oven until done and sugar is syrupy.
There are no measurements in this recipes. You will know automatically how much brown sugar, nutmeg, cinnamon, and white sugar to use because you want each slice of sweet potato to have sugar and spices on them. Trust me, it will be the right amount.
Do not add water, there is water in the sweet potatoes already. Check on your potatoes in 15 minutes. Add marshmallows on top of potatoes just before serving. Brown marshmallows in the oven, watch closely to stop burning. |
Personal
Notes: |
Personal
Notes: This is the recipe I use for a large crowd, and boiling the potatoes in the skin makes them more tasty and easy to peel a large quantity of sweet potatoes. Plus, there is nothing to measure, JUST start cooking and it will all be okay.
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This recipe for Holiday Sweet Potatoes is from