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
- sweet potatoes, drained and: 1 can (15 ounce can, mashed)
- pineapple: 1 can (8 ounce can, drained, crushed)
- butter: 3 Tbsp
- brown sugar: 2 Tbsp
- salt: 0.25 tsp
- egg: 1 piece (beaten)
- ground cinnamon: 0.5 tsp
- ounces caramel topping: 4 piece
- marshmallows: 2 cups (divided)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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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.
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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.
