(Please know in this post ‘sweet potato’ and ‘yam’ are used interchangeably. There is a difference, though I don’t know exactly what it is and, honestly, don’t care too much since they both taste so similar I can’t tell the difference.) 🙂
My dad was the sweet potato king in our family. He made the sweet potatoes every Thanksgiving and Christmas. They were seriously the best sweet potatoes ever, and I never hesitated to tell him how much I loved them. I looked forward to them every holiday, and made myself sick on them every.single.time. As a gift to me one year for my wedding anniversary, he made me a small pan of them. One of the best gifts ever!!
He gave me his ‘original’ recipe many many years ago, but it’s not what he’d made for the past many years. I have no idea what his secret was, since I never expected to have to ask him so soon. Since his death in 2011, I’ve been the one to make the sweet potatoes for the holidays for our family dinners. I use his ‘original’ recipe, but hopefully someday- with some tweaking and experimenting- I’ll get it close to his to-die-for recipe. Until then, these are still pretty amazing!
- 12 yams
- ¾ cup butter **
- 1½ cup brown sugar
- ⅓ cup lemon or orange juice
- 1 tablespoon vanilla
- ½ teaspoon ground allspice
- dash of ground clove
- 1 cup mini-marshmallows
- **For a double batch, use only 1 cup of butter**
- Bake or microwave yams until tender.
- Peel and slice in ¼ inch slices.
- Layer in 9 x 13 pan and set aside.
- Mix remaining ingredients in a saucepan.
- Heat and pour over yams.
- Bake at 350* for approximately 1 hour
- Sprinkle marshmallows on top and bake for about 5 more minutes. WATCH CLOSELY and remove when they start to brown- They go from browned to burned in no time!