Ingredients
Scale
- 5 lbs. sweet potatoes, washed
- Water (enough to cover sweet potatoes)
- 1/2 cup salted butter
- 1 cup agave nectar
- 1/4 cup honey
- 2 tablespoons vanilla extract
- 1 cup light brown sugar
- 1 tablespoon ground cinnamon
- A pinch of ground nutmeg
- A pinch of ground cloves
- A pinch of salt
- Optional: 1/2 cup chopped pecans and 1 cup marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Cook Sweet Potatoes: In a large pot, cover the washed sweet potatoes with water and bring to a boil. Cook for 20-25 minutes, until fork-tender but not overcooked. Drain and run cold water over them to cool. Peel and cut the sweet potatoes into ¾”-1” thick slices.
- Mix Ingredients: In a saucepan, simmer melted butter, brown sugar, agave nectar, honey, vanilla extract, cinnamon, nutmeg, and salt. Stir until well combined.
- Transfer to Baking Dish: Pour the candied syrup mixture into a baking dish, spreading it evenly.
- Combine: Add the cooked sweet potato slices to the mixture and gently toss to coat them well.
- Bake: Bake in the preheated oven for 35-45 minutes, until heated through and the top is slightly caramelized.
- Optional Topping: If desired, sprinkle pecans and marshmallows on top. Broil for 5-10 minutes until golden and bubbly.
- Serve: Remove from the oven and serve this comforting dish that perfectly complements your Thanksgiving spread!
- Prep Time: 20 minutes
- Cook Time: 45 minutes