Candied Sweet Potatoes

This classic holiday dish is really simple to make. You simply slice your sweet potatoes, craft your caramelized butter sauce and then combine them both in a oven safe baking pan.

Start by making Toasted Butter. Take your butter and place it into a sauce pan over medium heat. Once your butter has melted – continue heating for a few minutes longer, until the butter starts to boil. Once boiling, reduce the heat to low and wait until the butter starts to “toast” and turn a rich, darkened color.
To that, add in the rest of your caramelized butter sauce ingredients and bring to a low simmer, stirring frequently.
Once your brown sugar has melted and all of your ingredients have fully incorporated, remove from the heat and set aside.

Wash and peel your sweet potatoes. Then, using your mandolin slicer, produce thin "chips" of the sweet potatoes. Repeat until you've sliced all of your sweet potatoes.
Pro Tip: Once you've sliced your sweet potatoes, put them in a container, in the fridge for about 2 hours before you use them. If you let these slices of sweet potato dry out just a bit before you use them, you won't have excess moisture in your dish when you bake. This will help to prevent from having watery candied sweet potatoes.

Pre-heat your oven to 375°F.
Add a thin layer of your caramelized butter sauce to the bottom. Make sure the sauce coats the entire bottom of the baking pan.
Then place the thin disks of your sweet potato in rows across the entire bottom of the baking pan, layering each disk on top of each other, but only overlapping each disk by half. (Check out my candied sweet potatoes video for an example of this method.)
Drizzle on the caramelized butter sauce in between each layer of sweet potato slices.
Once you are done laying down the layers of sweet potato slices, add a sprinkle of brown sugar and cinnamon on top.
Afterwards, cover with pan with foil and bake for 40-50 mins until the sweet potatoes are fork tender.
Then uncover the pan, place your marshmallows on top, to turn this into candied sweet potatoes with marshmallows!
Afterwards, continue baking for an additional 10 minutes to melt the marshmallows and develop that golden brown crust on top of the sweet potatoes.
Lastly, remove from the oven, and let it sit for about 5 minutes before serving.