These old-fashioned candied sweet potatoes come straight from my grandma’s 1940s cookbook, and they’re baked in a buttery syrup of sugar, light corn syrup, and cinnamon until they’re tender and glossy. There are no marshmallows and no boiling required, just a few simple ingredients and a little basting while they bake. They’re the perfect sweet side dish for Thanksgiving, Christmas dinner, or any time you want a taste of the holidays!
