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Candied Sweet Potatoes…Candied Yams…whatever you call them, Thanksgiving dinner would not be the same without them. Well not in my mind anyway! I have already mentioned that turkey is one of my least favorite meats, so I tend to fill up on all the other dishes served on Thanksgiving. It is a complete carbfest on my plate, lol. I am “thankful” that this meal only comes around once a year!
Let’s go back in time for a moment…..my parents are British. Their friends when I was growing up were also British. This is NOT their holiday. 😉 There were no treasured family recipes being handed down in this group.
Everyone did a fine job of creating a wonderful meal, but there were no fresh sweet potatoes anywhere in sight! That’s right folks, I grew up eating potatoes out of a can. This explains a lot doesn’t it?
I seriously did not know that you could buy a “real” sweet potato and bake it until a few years ago. Fresh vegetables were never served in our house, I grew up thinking that all food comes in a box or can. Why am I telling you this? Because these Candied Sweet Potatoes…come from a can. 🙂 These are the very same Candied Sweet Potatoes that I have been making for my own family for over 20 years now. This year, I will try to make them from fresh sweet potatoes, but last year I stuck with tradition.
How to make Streusel Topped Candied Sweet Potatoes:
Preheat oven to 350 degrees. Rub butter on the bottom and sides of a 2 quart baking dish. Okay I didn’t measure that dish, I thought it was pretty. 🙂 Pour the sweet potatoes into the dish and gently mash with a fork…..
We don’t want baby food, just a nice mashed consistency with no large chunks. Mash the flour, brown sugar and softened butter together in a small bowl…..
Stir in the pecans and mix together…..
The mixture will be crumbly. Sprinkle evenly over the sweet potatoes…..
Then sprinkle the miniature marshmallows over the top…..
Bake for 30 minutes, until marshmallows are golden brown and mixture is bubbly…..
Serve warm along side your other Thanksgiving favorites…..
Our favorite Thanksgiving recipes:
My mom always made that green bean casserole with mushroom soup and crunchy onions on top….no thank you!
Candied Sweet Potatoes
- 40 ounce can cut sweet potatoes*
- 4 Tablespoons unsalted butter plus more for dish
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup chopped pecans
- 1 cup mini marshmallows
- Preheat oven to 350 degrees. Butter the bottom and sides of a 2 quart baking dish, set aside.
- Drain sweet potatoes and place in prepared dish. Gently mash the potatoes with a fork to break up the big pieces.
- Using a fork, mix butter, flour, and brown sugar together in a small bowl.
- Stir in the pecans, you should have a crumbly mixture.
- Sprinkle pecan mixture evenly over the sweet potatoes.
- Sprinkle marshmallows over the pecan mixture.
- Bake for 30 minutes, until marshmallows are golden brown and mixture is bubbly.
- Serve warm, and store leftovers in a sealed container in the refrigerator for up to 3 days.