Candied Yams

Instructions

1. Prepare the sweet potatoes
   Peel the sweet potatoes and cut them into 1-inch chunks. Place them in a large pot of cold water to prevent browning while you finish preparing all of them.
2. Parboil the sweet potatoes
   Drain the sweet potatoes and place them in a large pot. Cover with cold water, add a pinch of salt, and bring to a boil over high heat. Reduce heat to medium and simmer for about 10 minutes until the potatoes are just fork-tender but not fully cooked. Drain well.
3. Prepare the syrup
   In a large saucepan, combine the brown sugar, butter, water, cinnamon, nutmeg, cloves, vanilla extract, salt, orange juice, and orange zest. Bring to a simmer over medium heat, stirring frequently until the sugar is dissolved and the mixture is well combined, about 3-4 minutes.
4. Combine and bake
   Preheat oven to 375°F (190°C). Transfer the drained sweet potatoes to a 9x13 inch baking dish. Pour the syrup mixture evenly over the sweet potatoes, gently tossing to coat all pieces. Bake uncovered for 30 minutes, basting the potatoes with the syrup every 10 minutes.
5. Add marshmallows (optional)
   If using marshmallows, remove the baking dish from the oven after 30 minutes. Sprinkle the mini marshmallows evenly over the top of the sweet potatoes. Return to the oven and bake for an additional 5-10 minutes, until the marshmallows are golden brown and puffy. Watch closely to prevent burning.
6. Rest and serve
   Remove from the oven and let the candied yams rest for 5-10 minutes before serving. The syrup will thicken slightly as it cools. Serve warm as a delicious side dish.