• Scrub and score the sweet potatoes around the center and place in a large pot of boiling water. Cover and gently boil for 20-30 minutes or until easily pierced with a fork.
  2 lbs sweet potatoes
• Drain potatoes and place in a bowl of ice water until cool enough to handle then slip the skins off (see our video for this method). Cut the sweet potatoes into 1/2-inch slices or cubes.

Baked preparation (with marshmallows):

• Preheat the oven to 350 F.
• For the syrup, combine the sugar, water, butter, vanilla, salt and cinnamon in a medium saucepan and bring to a rapid boil.
  1/3 cup white or brown sugar, 3 tablespoons water or orange juice, 3 tablespoons butter, 1/2 teaspoon vanilla extract, 1/2 teaspoon salt, 1/4 teaspoon cinnamon
• Place sweet potatoes in an 8x8 or 9x9 baking dish and drizzle with syrup.
• Top with marshmallows and bake for about 20 minutes, or until golden brown.
  3 cups mini marshmallows

Stovetop preparation (without marshmallows):

• In a saucepan, combine the sugar, water, butter, vanilla, salt and cinnamon. Add the sweet potatoes, stirring to coat. Bring to a simmer and cook until thick and bubbly, about 5 minutes. Transfer to serving dish and enjoy.