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Sweet, caramelized candied sweet potatoes topped with marshmallows or pecans are a beloved family holiday tradition. This Southern classic adds a sweet, comforting touch to the Thanksgiving table.
Preheat your oven to 375°F and lightly butter a 9x13-inch baking dish.
Peel the sweet potatoes and cut them into 1/2-inch thick rounds for even cooking.
In a large pot, boil sweet potato slices for 10 minutes until just fork tender, then drain well to remove excess water.
Arrange the cooked sweet potato slices in the prepared baking dish in overlapping layers.
In a saucepan over medium heat, melt the butter, then stir in brown sugar, cinnamon, vanilla extract, and salt until fully dissolved and syrupy.
Pour the syrup evenly over the sweet potatoes, ensuring each layer is coated, then top with pecans.
Cover with foil and bake for 25 minutes. Remove foil, sprinkle marshmallows on top, and bake uncovered for an additional 10 minutes until marshmallows are lightly browned.
Let the dish cool for 10 minutes before serving to allow the syrup to thicken and the marshmallow topping to set.
