Less than 3 weeks. Are you ready? For Thanksgiving that is. Thanksgiving has long been my favorite holiday. Pretty much just for the mashed potatoes. Last year we had so many potatoes for Thanksgiving. I was in heaven. We had mashed, lumpy and smooth. I’m a lumpy girl, myself. We had Pioneer Woman’s sweet potatoes, and we had Marge’s potatoes.Which I think are more widely known as crack potatoes or Cracker Barrel potatoes. So, basically I had a giant plate of potatoes with a little stuffing and some brussel sprouts stuck in there. Heaven!!
This year I thought we would change things up a bit. Instead of making a big casserole dish of sweet potatoes we have made wedges. With all the offerings available at Thanksgiving I usually just want a little of this and a little of that. These wedges fit in perfectly. You can take just 1 or two wedges instead of a big old scoop or sweet potatoes. This way you have plenty of room for pie! These wedges were really delicious. They are sweet and crunchy, just the way I like them.
Candied Sweet Potato Wedges
- 1 large sweet potato
- 2 tbsp brown sugar
- 2 tbsp butter, softened
- 2 tbsp quick rolled oats
- 1 tbsp chopped pecans
- 2 tbsp flour
- mini marshmallows
- Preheat the oven to 400 degrees.
- Peel the sweet potato and cut into wedges 1/4 inch thick.
- Sprinkle with salt and pepper.
- Lay flat on a parchment lined baking sheet and bake for 30-40 or until tender.
- Combine the brown sugar, butter, flour, ;pecans, and oats.
- Mix well.
- Sprinkle over potato wedges.
- Cook an additional 10 minutes until brown and bubbly.
- Top each wedge with 1 or 2 marshmallows and place under the broiler for 30 seconds or so.
- Serve immediately.