Candied Sweet Potatoes

I didn't get to have any sweet potatoes at Thanksgiving this year and dearly missed them, so I knew I had to make them for Christmas. Aside from the deliciousness of butter and marshmallows, this recipe has pure maple syrup, which makes pretty much anything better in my opinion. I added both mini marshmallows and walnuts for the last 5 to 10 minutes of cooking time.

Candied Sweet Potatoes
from the Better Homes and Gardens New Cookbook

4 medium sweet potatoes (about 2 pounds) or two 18-ounce cans sweet potatoes, drained
1/4 c. pure maple syruup
1/4 c. butter, melted
1/2 cup chopped pecans or walnuts, toasted if desired or 3/4 c. tiny marshmallows

1. Peel the fresh sweet potatoes; cut into 1 1/2-inch chunks. Cook fresh sweet potatoes, covered, in enough boiling water to cover, for 10 to 12 minutes or until just tender; drain. (Cut up canned sweet potatoes).

2. Transfer sweet potatoes to a 2-quart rectangular baking dish. Add maple syrup and melted butter; stir gently to combine.

3. Baked, uncovered, in a 375 degree oven for 30 to 35 minutes or until sweet potatoes are glazed, stirring gently twice. Sprinkle with nuts; let stand for 5 minutes before serving.