Easy Sweet Potato Recipe With Karo Syrup
Deliciously baked sweet potatoes with a sugary glaze and perfectly crunchy marshmallows on top, make for the perfect side dish. It's so sweet and delicious, it could be a dessert. This is a special favorite of the kids. Your family will love it.
Our Mom's Sweet Potatoes recipe has been in our family for as long as we can remember. Our grandma would make this every Thanksgiving. Then our mom would make if for all of our family holiday get togethers.
These sweet potatoes are so easy to make and are absolutely amazing. We love the marshmallow topping.
If you aren't a fan of marshmallows, you could also use pecans, extra brown sugar, ginger snaps, graham crackers, vanilla wafers, walnuts, cinnamon oats, etc.
How to make Mom's Sweet Potatoes:
Step 1: Preheat oven to 350 degrees. Spray a 9×13 inch pan with non stick cooking spray.
Step 2: Peel the sweet potatoes with a potato peeler.
Step 3: Boil the sweet potatoes for about 20-30 minutes or until they are tender all the way through. Make sure the sweet potatoes are completely covered when being boiled.
Step 4: After the sweet potatoes have cooled, slice into 1 inch spears. Lay half of them in the sprayed 9×13 inch pan.
Step 5: Cut up butter into small pieces and spread over the sliced sweet potatoes.
Step 6: Drizzle caro syrup over all of the sweet potatoes. Then sprinkle brown sugar over the top.
Step 7: Repeat the layers. Add sweet potatoes, top with butter, taro syrup, and brown sugar.
Step 8: Cook the sweet potatoes in the oven until heated through and butter is melted. This will be about 30 minutes.
Step 9: Remove from oven and cover the top with marshmallows. Return to oven cook until marshmallows are golden brown.
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Make this recipe ahead of time:
Thanksgiving can be crazy, but luckily, this is a dish that can be made ahead of time and stored in the fridge. Don't cook until you are about ready to eat.
It's best to eat this recipe soon after taking it out of the oven. We usually make the sweet potatoes the night before, then the afternoon of thanksgiving, we cook it right before we eat. Cook until heated through and then add marshmallows.
We recommend not adding the marshmallows until after it is cooked a little, to avoid burning. If you store them overnight, they will get soggy with all the gooey goodness in the pan.
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Looking for more sweet potato recipes?
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- Sweet Potato Casserole
- Mom's Sweet Potato Casserole
- Slow Cooker Candied Sweet Potatoes
- Coconut Pecan Sweet Potatoes
Serves: 10
Mom's Sweet Potatoes Recipe
Deliciously baked sweet potatoes with a sugary glaze and perfectly crunchy marshmallows on top, make for the perfect side dish.
- 4 pounds yellow sweet potatoes (about 5 to 6)
- 3 Tablespoons butter divided
- ¼ cup karo syrup divided
- ½ cup brown sugar divided
- 1 (10 ounce) bag mini marshmallows
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Heat oven to 350 degrees.
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Boil sweet potatoes for about 20-30 minutes until fork tender. Let cool.
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Spray a 9 x 13 inch pan with non stick cooking spray.
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After the sweet potatoes are cool, slice into 1 inch spears. Lay half of them in the pan.
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Cut up 1 1/2 tablespoons of butter into small pieces and spread all over the sliced sweet potatoes.
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Then drizzle 1/8 cup of karo syrup over all of the sweet potatoes. Then sprinkle 1/4 cup of brown sugar over the top.
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Repeat layers – add more sweet potatoes, then top with the rest of the butter, karo syrup, and brown sugar.
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Cook in oven until heated through and butter is melted. About 30 minutes.
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Remove from oven and cover the top with marshmallows. Return to oven cook until marshmallows are golden brown.
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(This can also be made ahead of time and stored in the fridge. Cook until heated through and then add marshmallows.)
Thanksgiving can be crazy, but luckily, this is a dish that can be made ahead of time and stored in the fridge. Don't cook until you are about ready to eat.
It's best to eat this recipe soon after taking it out of the oven. We usually make the sweet potatoes the night before, then the afternoon of thanksgiving, we cook it right before we eat. Cook until heated through and then add marshmallows.
We recommend not adding the marshmallows until after it is cooked a little, to avoid burning. If you store them overnight, they will get soggy with all the gooey goodness in the pan.
Calories: 342 kcal · Carbohydrates: 77 g · Protein: 3 g · Fat: 4 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 9 mg · Sodium: 161 mg · Potassium: 629 mg · Fiber: 5 g · Sugar: 41 g · Vitamin A: 25845 IU · Vitamin C: 4 mg · Calcium: 67 mg · Iron: 1 mg
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large pot
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9×13-inch Baking Pan
Recipe Details
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Source: https://www.sixsistersstuff.com/recipe/moms-sweet-potatoes/