I am not one to pass up the candied sweet potatoes at Thanksgiving. Especially if they are made with fresh sweet potatoes and the marshmallows on top are all toasted and crisp. But every year I try to make as many things at my spread dairy-free and olive oil only goes so far.
Here’s the other reason I make these on Thanksgiving….my husband. I can’t tell you the thrill he gets out of seeing loads of thinly sliced garlic and jalapeños. What can I say, he loves condiments. You know when you go to a Vietnamese restaurant and they bring you the big bowl full of bean sprouts and Thai basil and mint? That right there is like a little slice of Shangri-la for my husband.
Last Thanksgiving he passed by the kitchen and noticed the pile of aromatics stacking up, Is that for me? He asked. Yes darling, Happy Thanksgiving.
If you are making these for Thanksgiving and are running out of oven space you can boil the sweet potatoes in heavily-salted water instead of roasting them.