Syndicated column from the week of November 19, 2012.
For many families, Thanksgiving means turkey accompanied by a generous array of classic side dishes. While some households substitute alternative mains—I’ve even heard of lasagna taking the place of turkey—my family keeps to the traditional spread. Think Betty Crocker–style comfort foods, old-fashioned casseroles, and recipes handed down through generations.
One side dish we’ve served for decades is Candied Sweet Potatoes. It’s a familiar favorite across many American tables. While I haven’t traced this recipe’s complete history, it appears to have traveled from the Deep South to the Midwest in the mid-20th century and became a holiday staple for many families, including mine.
My maternal grandmother embraced the convenience foods that became widely available after World War II. For Thanksgiving she often bought one of those large cans of sweet potatoes, and my mother continued the tradition. I grew up with Candied Sweet Potatoes on our holiday table, and it remains a comforting, nostalgic dish.
Candied Sweet Potatoes
Ingredients:
- 1 large can sweet potatoes in juice
- 1 package mini marshmallows
- 1 cup brown sugar
Directions: Preheat the oven to 350°F (175°C). In a large casserole or baking dish, spread the sweet potatoes and drizzle some of the packing juice over them. Sprinkle the brown sugar evenly across the top, then cover with mini marshmallows. Bake for about 30 minutes, until the marshmallows are melted and golden-brown. Serve warm.
Make it a meal: This sweet, gooey side pairs well with turkey or ham and rounds out a classic holiday plate.
Approximate nutritional information (per serving): Servings per recipe: 8. Calories: 235; Total Fat: 1 g; Cholesterol: 0 mg; Sodium: 58 mg; Total Carbohydrates: 59 g; Protein: 2 g.
The dish is exactly as it sounds—gooey and sweet—hence the name candied. As kids, we loved the sugary finish; adults appreciated how little time and effort the recipe required. The bright orange of the sweet potatoes adds visual appeal next to white turkey and brown stuffing, and when paired with something green, the plate looks balanced and inviting—even to picky eaters who judge food by color as much as taste.
Over the years my sisters and I have experimented with other sweet potato preparations—some with cinnamon, others with onions or savory seasonings. We often agree those variations are tasty, but they rarely replace the familiar candied version. Certain flavors become part of family identity: for us, sweet potatoes mean sweet, marshmallow-topped decadence.
Traditions have a way of shaping more than rituals; they shape preferences and memories. For our family, Thanksgiving with turkey, stuffing, green bean casserole, and candied sweet potatoes is a combination that endures. Some holiday comforts are worth preserving.
Noel Lizotte writes about breaking free of corporate stress through convenient, comforting cooking. This recipe resembles ones featured in her cookbook Apron Free Cooking. She also contributes a monthly column to Culinary Chat.
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