Good morning, and a Happy Thanksgiving to your family! I am prompted at this moment to remember all the things I'm thankful for. Despite a tumultuous past six months, my immediate family is healthy and happy. Unfortunately, I recently lost my brother last week, and I am reminded how life slips by so quickly. Take time to hug those you love today and keep them close to your heart.
I always have pancake syrup on hand that I get free, and incorporated this into my sweet potatoes last year. It was delicious!
4 pd. of sweet potatoes, peeled and cubed
1/4 cup of pancake syrup
1/2 stick of butter cubed
2/3 cup brown sugar packed
1 tsp. cinnamon
Sprinkling of salt
2 cups of marshmallows
Nuts if desired
Boil potato cubes until tender, about 15 minutes. Drain, or use canned. Place potatoes in a 2 quart casserole dish or 13 by 9 inch pan. Top with syrup, butter, brown sugar, cinnamon, and salt. Bake for 15 min. on 350. Take out of oven and top with marshmallows and cook until marshmallows are golden brown. I found by baking the toppings first, there is no need to get another saucepan out and combine sugared ingredients on the stove top.
I always have pancake syrup on hand that I get free, and incorporated this into my sweet potatoes last year. It was delicious!
4 pd. of sweet potatoes, peeled and cubed
1/4 cup of pancake syrup
1/2 stick of butter cubed
2/3 cup brown sugar packed
1 tsp. cinnamon
Sprinkling of salt
2 cups of marshmallows
Nuts if desired
Boil potato cubes until tender, about 15 minutes. Drain, or use canned. Place potatoes in a 2 quart casserole dish or 13 by 9 inch pan. Top with syrup, butter, brown sugar, cinnamon, and salt. Bake for 15 min. on 350. Take out of oven and top with marshmallows and cook until marshmallows are golden brown. I found by baking the toppings first, there is no need to get another saucepan out and combine sugared ingredients on the stove top.
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