Growing up, we always just called these "sweet potatoes" and they always had all the fixin's on them. That's the only way we ever ate them. It wasn't until I was older that I figured out that "candied yams" were what we simply called sweet potatoes. Whatever you call them, they are delicious! And, if you're like me and only eat them once or twice a year, on holidays, go ahead and make them just as wonderful as you please.
First of all, start with boiling your sweet potatoes. I always start this early in the day or even the day before. They keep nicely after they're softened and still in their "jackets." Bring to a rolling boil on the stovetop until you can insert a fork into them easily. You want them nice and soft.
When you're potatoes are soft and have cooled where you can handle them. Peel the jackets (skins) off and slice the potatoes into wedges and place in a 9 X 13 glass pan.
Top the potatoes with butter and brown sugar. I have that nagging diary allergy, so I use Earth Balance Dairy & Soy free spread and it works like a charm!
Like I said before, most people only have this once or twice a year, so I say, put all the yummy stuff on there that you want. Don't be shy.
Then cover with marshmallows. I prefer the mini marshmallows as they seem to melt and blend better.
Bake in a 350 degree oven for about 30 minutes enjoy!
Wonder why we don't have these more often?
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