Wednesday, November 25, 2015

Candied Sweet Potatoes With Marshmallow And Pecan Topping

I had mentioned previously that our tradition of celebrating Thanksgiving with my family since my brother got married.  It’s a huge get together.  Guess what, this time we won't be celebrating together as my parents are on vacation to India and my brother and family moved to Texas.  My sis-in-law and I had been talking over the phone for the last 2 weeks and how bad we are going to miss this huge get together.  We are going to miss the most exciting black Friday shopping that me and my sis-in-law does every year just by ourselves by leaving the kids to guys to watch.  Kids are very upset too.  I promised my kids that we will celebrate Thanksgiving here at home on Wednesday and on Thursday we will have the get together by the Thomas family.

So for this Thanksgiving, I will be making my sis-in-laws sweet potato dessert that she makes during Thanksgiving.  I am the one who really finishes all the left over as I am an ardent lover of sweet potatoes.  I slightly modified the method and made them in ramekins for individual servings.  These flavorful candied sweet potatoes are super delicious and go well with Thanksgiving dinner as a dessert.  You can set it up the day before and bake it on the day of the dinner.  I made a small batch to share before Thanksgiving so that you can try it for the dinner. 

Serves - 2
2 - medium size sweet potatoes peeled and cut into small squares
2 tsp - fresh orange juice divided
2 tsp - butter divided
1 tsp - brown sugar divided
1/2 tsp - orange zest divided

mini marshmallows to top
10 - pecans for topping divided
a pinch of nutmeg powder (optional)
1/4 tsp - orange zest
1/4 tsp - brown sugar

  • Pre-heat oven to 400°F. Grease 2 ramekins with butter or cooking spray.  
  • Divide the cut sweet potatoes into equal portions and arrange in the ramekins.  Add 1 tsp of butter, 1/2 tsp, brown sugar, 1 tsp of orange juice and 1/4 tsp of orange zest into each ramekins and mix well.  Cover the ramekins with aluminum foil and place them on a baking sheet and bake it for 30 minutes.
  • After 30 minutes check the sweet potatoes, it should be soft.  If they are not soft and candied bake it for another 5 minutes.
  • Take the ramekins out and remove the aluminum foil.  Arrange mini marshmallows and 5 pecans in each ramekins.  Sprinkle nutmeg,orange zest and of brown sugar on the top of the marshmallow and bake till the marshmallow starts to melt a bit.  It takes between 5 - 7 minutes.  Serve them warm.


  1. Ya... itz very hard to miss our dear ones esp during special days...... cute styling with net...... :)

  2. Sounds really interesting... I really wonder how this would taste!

  3. Ohh thats bad that u can't celebrate thanksgiving with ur family this year...but may be next year u can celebrate with thm even better making it up for this year too...

    The dish sounds so new to me but interesting...and being a sweet potato fan myself I am bookmarking it to try it soon

  4. I have never made anything like surely looks very tempting! I love your blue bowl.
    Have a happy holiday season!

  5. These look absolutely delicious and gorgeous. Happy Thanksgiving to you.

  6. LOVE sweet potatoes. Like the idea of making this in individual servings. Of course I'd want two. :-)

  7. Very interesting recipe. You have successfully managed to tempt me into making it ;)

  8. Thank you, this is so detailed!! It sounds amazing and I will be making it this week .


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