Yam lovers usually close their eyes and moan when they first bite into these.
- 3 lbs sweet potatoes, peeled and cut into 1/2″ pieces
- 1 C granulated sugar
- 3/4 dark brown sugar, packed
- 1/2 C salted butter
- 2 tbsp vanilla extract
- 2 tsp lemon juice
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- Place a large saute pan or shallow braiser over medium-high heat and add the butter. Allow it to melt, then stir in the sugars. Whisk them together until a thick, grainy paste has formed.
- Whisk in the ground cinnamon, nutmeg, ginger, and lemon juice, then fold the sweet potatoes into the mixture. The mixture will still be grainy, as the sugar hasn’t quite dissolved, but stir the potatoes to coat them in it as best you can. Spread them out into an even layer, then cover them with a lid and let them come to a boil.
- When the potatoes are boiling remove the lid and give them a good stir. The sugar should have dissolved by now, leaving a thin syrup that bubbles like caramel between the potatoes. Reduce the heat to medium and cover again. Allow to cook, stirring occasionally, for 15-20 minutes, or until the potatoes are fork-tender.
- When the potatoes are tender remove the lid from the pan. Continue simmering the potatoes until the syrup has thickened and reduced by about a third.
- Remove the pan from heat and stir in the vanilla extract. Let rest for a few minutes so it has time to meld with the other flavors, and dassit!
- Marshmallow topping: Preheat the oven to 500°F. After cooking according to the recipe, transfer the sweet potatoes to an oven-safe dish and spread marshmallow fluff – or arrange individual marshmallows – all over the top of the yams, using as much or little as you like. Place in the oven until the marshmallows are deeply browned and toasted. Enjoy!
- Prep Time: 15
- Cook Time: 45