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Candied Sweet Potatoes

Many of us simply cannot get through a Thanksgiving dinner without this dish on the table. The matter of marshmallows, large, miniature or none at all, is up to you.
  • 4 pounds medium sweet potatoes
  • 1-1/2 cups sugar
  • 2 tablespoons cornstarch
  • 2 cups water
  • 2 teaspoons vanilla extract
  • 3/4 cup packed brown sugar
  • 2 tablespoons butter
  • 1/2 teaspoon cinnamon
  • Marshmallows (optional)
Preheat oven to 350°F.

Cook the sweet potatoes, whole, in boiling water for 25 to 30 minutes, until just beginning to get tender. Do not overcook. Remove from water and rinse under cold water to stop the cooking process. Drain on paper towels, and peel when cool enough to handle.

Combine the cornstarch and sugar with the water in a small saucepan, and stir until smooth. Stirring constantly over medium heat, cook until mixture thickens and sugar melts. Remove from heat and stir in butter and vanilla.

Cut sweet potatoes into chunks and arrange in a single layer in a buttered 9- x 13-inch baking dish. Pour sugar mixture evenly over potatoes. Mix the brown sugar with the cinnamon, and sprinkle evenly over top of potatoes. Bake for 30 minutes.

If desired, drop marshmallows over potatoes after 20 minutes of baking.
Makes 8 to 10 servings.

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