Sweet potato pie, aka candied yams, is a confusing dish. Is it dessert? Is it a side dish? In my house, it is a side dish, but only on special occasions. I have shared my recipe for candied yams before, but it was for a larger quantity so I wanted to share the recipe in a smaller amount since not everyone has a big family like us.
This recipe is highly adaptable to various diets. I have replaced the brown sugar with Swerve brown sugar replacement. My mother makes it without the cinnamon, which is also good, but I am partial to the cinnamon flavour. Since we now have a family member who is halal, we have also taken to using halal marshmallows. I haven’t been able to find them in mini marshmallow form, but the larger ones work just fine too.
On a trip to Gulf County Florida, I was served candied yams in a ramekin and thought it was brilliant! I plan to try this myself sometime and will share the recipe when I do.
Sweet Potato Pie, aka Candied Yams
- 4 large sweet potatoes
- 3/4 cup brown sugar
- 3/4 cup butter
- 1 teaspoon cinnamon
- Mini marshmallows to cover dish
Peel your sweet potatoes and cut them into cubes. Boil them until they are soft.
Add the butter, cinnamon and brown sugar to the yams, and mash them until smooth. Put the mashed mixture into a pie dish.
Cover the sweet potatoes with the mini marshmallows and bake at 350 for 20 minutes or until the marshmallows are browned.
Sweet potatoes are a favourite of mine so I can eat them with any meal, but my candied yams are a staple at our holiday meals. My Mom made them every Thanksgiving and Christmas for my entire life, and I have been making them with the added cinnamon for my family over the last decade.
Let me know if you try them!