Candied Sweet Potatoes with Walnuts, Cranberries, and Marshmallowettes

By Anthony Chiffolo
November 16, 2010
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Author Notes: Here's a tasty and attractive variation on the usual sweet potatoe dish for Thanksgiving.Anthony Chiffolo

Serves: 10-12

  • 8 medium sweet potatoes
  • 4 tablespoons butter
  • 1 cup dark brown sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon nutmeg
  • 1/2 cup white grape juice
  • 1/2 cup walnuts
  • 1/2 cup whole cranberries
  • 1/2 cup mini marshmallows
  1. Preheat oven to 350°F.
  2. Peel the potatoes and cut them into 2" disks. Place them in a large pot with enough water to cover and cook until boiling; reduce the heat, cover and simmer for about 10 minutes or so, until the potatoes are fork tender. Drain, and place in a large oven-proof casserole dish.
  3. Melt the butter and brown sugar in a small saucepan, and stir in the salt, pepper, nutmeg, and grape juice. Pour the mixture over the potatoes.
  4. Arrange a walnut, a cranberry or two, and a marshmallow in and around each potato for decorative effect.
  5. Bake for 50 – 60 minutes. Remove from oven and serve immediately.

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