Candied Sweet Potatoes (Yams)

I am always on the lookout for recipes that don't require bowling or browning ingredients before baking or slow cooking. I don't want to do the extra step, dirty more dishes, or spend any more time prepping food than I have to. But I still want a delicious final product & these Candied Sweet Potatoes met all the criteria (with flying colors, considering the kids loved them too!). :) I even used coconut oil instead of butter, since I realized we were out of butter halfway into prepping the yams, & they tasted great. After refrigeration, they were pretty rock hard the next day, but the coconut just needs to be heated to soften up. :)

Candied Sweet Potatoes (Yams)

6-8 medium-sized sweet potatoes
1 cup firmly packed brown sugar
1 to 3 tsp. ground cinnamon, or to taste
1 cup melted butter, plus 2 tbsp. melted butter (I used 1 cup coconut oil)
1-1/2 cups mini marshmallows
1/2 cup pecan chips (I used glazed walnuts that I had on hand)

Slice sweet potatoes into 1/4 inch round slices. Arrange potatoes in a lightly greased baking dish (approx. 13”x9”x2”).

Mix brown sugar, cinnamon, and pecans in a bowl. Sprinkle each layer of potatoes with the mixture. Pour 3/4 cup melted butter over potatoes evenly. Cover and back at 375°F for 30 minutes.

Remove, and baste with remaining 1/4 cup butter. Cover and continue baking for 30 minutes. (If transporting dish, stop here and continue last step at remote location – warm 5-10 minutes in oven before adding marshmallows).

Remove, sprinkle marshmallows evenly on top and continue baking without cover for 5 minutes.