I took my mom's childhood candied yam recipe and added a layer of caramel. It is now a must at every Thanksgiving and Christmas and is often requested with much anticipation by anyone who has had it. One recipe will serve 6, but barely. I promise there won't be leftovers. If you're going to feed 6 or more, I suggest doubling the recipe in a 9x13-inch pan.
Ingredients
- 1 can sweet potatoes , 15 ounce
- 1 can crushed pineapple , 8 ounce
- 3 tablespoons butter
- 2 tablespoons brown sugar
- 0.25 teaspoons salt
- 1 egg , beaten
- 0.5 teaspoons ground cinnamon
- 4 ounces caramel topping
- 2 cups marshmallows , divided
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C).
-
2
Mix sweet potatoes, pineapple, butter, brown sugar, salt, egg, and cinnamon together in a bowl. Pour half the sweet potato mixture into a 9x9-inch casserole dish. Pour caramel sauce over sweet potatoes; top with 1 cup marshmallows. Spread the remaining sweet potato mixture over marshmallow layer.
-
3
Bake in the preheated oven for 30 minutes. Add the remaining 1 cup marshmallows and bake until marshmallows are golden brown, about 10 more minutes.
Nutrition Facts
Per serving
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