Ingredients
Scale
- 2 cans (29 oz each) cut sweet potatoes (yams) in light syrup
- 1/2 cup unsalted butter, sliced into thin pats
- 3 cups miniature marshmallows
Instructions
- Preheat your oven to 375°F (190°C). Open the cans of sweet potatoes and drain most of the syrup, leaving just about two tablespoons of liquid in the can to keep the potatoes moist. Lightly grease a 9×13 inch baking dish with non-stick cooking spray or a little bit of butter.
- Dump the drained sweet potatoes directly into the prepared baking dish. Use a fork or a potato masher to lightly break up the larger chunks, but don’t turn them into a smooth puree; a little texture is great. Distribute the slices of butter evenly across the top of the potatoes. Place the dish in the oven and bake for 25 minutes until the potatoes are heated through and the butter has melted into a rich sauce.
- Remove the dish from the oven and sprinkle the miniature marshmallows in an even layer over the top of the sweet potatoes. Return the dish to the oven for an additional 5 to 10 minutes. Watch closely during this stage! You want the marshmallows to turn a perfect golden brown without burning. Once toasted, remove from the oven and let it sit for 5 minutes before serving to allow the syrup to thicken.
- Cook Time: 40 minutes