This is my Mommy’s recipe, which she handed down to me years ago. I’ve made it for office potlucks, Friendsgiving Dinners, and for my hubby (#hubbyapproved) to much success.
I don’t have the exact measurements for the ingredients, but here is a sweet, buttery twist on the Thanksgiving staple.
By this time, most of you Kitchen Divas already have your Thanksgiving menus planned, your groceries stocked, and your turkey marinating in spices. Good for you! For those of us who are procrastinators (raising hand), here are a few last minute recipes that are my Turkey Day favorites!
Sister June’s World Famous Candied Yams
4 Large Sweet Potatoes Cinnamon
1 cup Brown Sugar Canola oil
¼ cup White Sugar Salt
1 Stick of butter Marshmallows
Wash, peel, and slice potatoes. Once sliced, sprinkle sweet potatoes very lightly with salt.
On the stove, heat about a ¼ inch of canola oil in a skillet on medium heat. Once the oil is hot, gently place potato slices into the skillet, as many as can fit in the skillet.
Preheat oven at 400◦
Brown potato discs on each side and place on a paper to absorb oil. Once all potato discs are browned, layer in a greased baking pan or casserole dish. Each layer of potato discs should be covered with slices of butter, brown sugar, white sugar and cinnamon. On the top layer, make sure that there is a generous topping of sugars and cinnamon, then cover with marshmallows.
Cover pan with foil and bake for 30-40 minutes, or until the syrup is bubbling and the potato discs are soft and golden brown. Remove the cover and let bake for 5 minutes, add more marshmallows.
Remove from the oven and serve hot, ladle the cinnamon-y syrup over the top for gooey deliciousness!