Mom’s Sweet Potatoes are a comforting blend of creamy, caramelized goodness that feels like a warm hug on a plate. With a perfect balance of sweet and savory, each bite offers a velvety texture and a hint of buttery richness. Ready in just 50 minutes, this dish is as easy to make as it is delicious, making it a go-to for busy weeknights or holiday feasts.
Packed with vitamin A and a touch of natural sweetness, these sweet potatoes are as nourishing as they are indulgent. The golden edges crisp up beautifully, while the tender centers melt in your mouth. Whether you’re serving them as a side or the star of the meal, this recipe is sure to bring smiles and seconds to the table.
Ingredients for Mom’s Sweet Potatoes
- 4 pounds yellow sweet potatoes (about 5 to 6, peeled after boiling)
- 3 Tablespoons butter, divided (use unsalted for control over saltiness)
- ¼ cup karo syrup, divided (can substitute with maple syrup for a different flavor)
- ½ cup brown sugar, divided (light or dark based on preference)
- 1 (10 ounce) bag mini marshmallows (for the perfect golden topping)
- Non-stick cooking spray (for preparing the baking pan)
Step-by-Step Instructions
- Preheat your oven to 350℉ to ensure it’s ready for baking.
- Place the sweet potatoes in a large pot, cover with water, and bring to a boil. Cook for 20-30 minutes until they are fork-tender. Allow them to cool for easier handling.
- While the sweet potatoes cool, prepare a 9×13 inch baking pan by spraying it with non-stick cooking spray.
- Once cooled, peel the skins off the sweet potatoes and slice them into 1-inch spears.
- Arrange half of the sweet potato spears in the prepared pan.
- Cut 1½ tablespoons of butter into small pieces and scatter them over the sweet potatoes. Drizzle with ⅛ cup of karo syrup, then sprinkle ¼ cup of brown sugar evenly over the top.
- Repeat the layering process with the remaining sweet potatoes, butter, karo syrup, and brown sugar.
- Bake in the preheated oven for about 30 minutes, or until the sweet potatoes are heated through and the butter is fully melted.
- Remove the pan from the oven and evenly cover the top with mini marshmallows. Return to the oven and bake until the marshmallows are golden brown and slightly toasted.
- Let it cool for a few minutes before serving. Enjoy your Mom’s Sweet Potatoes!
Sweeten It Up: Sauce and Topping Ideas
While the marshmallows add a classic touch, you can elevate this dish with a drizzle of maple syrup or a sprinkle of chopped pecans for extra crunch. For a tangy twist, try a dollop of whipped cream cheese or a light dusting of cinnamon sugar before serving.
Perfect Pairings: Serving Suggestions
Mom’s Sweet Potatoes are a star side dish for holiday meals! Pair them with roasted turkey, glazed ham, or grilled chicken. For a cozy dinner, serve alongside steamed green beans or a fresh garden salad to balance the sweetness.
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in a 350℉ oven for 15-20 minutes until warmed through. If the marshmallows lose their golden color, broil for 1-2 minutes to restore their shine—just keep an eye on them to avoid burning!
Mix It Up: Recipe Variations
Swap out the mini marshmallows for toasted coconut flakes or a streusel topping for a different texture. You can also use honey or agave syrup instead of Karo syrup for a natural sweetener. For a savory twist, skip the sugar and add garlic powder and parmesan cheese.
Quick Tips: Time-Saving Hacks
To save time, boil the sweet potatoes a day ahead and store them in the fridge. You can also use pre-cut sweet potato spears from the store to skip the peeling and slicing step. If you’re in a rush, microwave the sweet potatoes for 8-10 minutes instead of boiling—just poke holes in them first!
Mom’s Sweet Potatoes
Ingredients
- 4 pounds yellow sweet potatoes, (about 5 to 6)
- 3 Tablespoons butter, divided
- ¼ cup karo syrup, divided
- ½ cup brown sugar, divided
- 1 (10 ounce) bag mini marshmallows
Instructions
- Heat oven to 350℉.
- Boil sweet potatoes for about 20-30 minutes until fork tender. Let cool.
- Spray a 9×13 inch pan with non stick cooking spray.
- After the sweet potatoes are cool, peel of skins and slice into 1 inch spears. Lay half of them in the pan.
- Cut up 1 ½ tablespoons of butter into small pieces and spread all over the sliced sweet potatoes.
- Then drizzle ⅛ cup of karo syrup over all of the sweet potatoes. Then sprinkle ¼ cup of brown sugar over the top.
- Repeat layers – add more sweet potatoes, then top with the rest of the butter, karo syrup, and brown sugar.
- Cook in oven until heated through and butter is melted. About 30 minutes.
- Remove from oven and cover the top with marshmallows. Return to oven cook until marshmallows are golden brown.