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| Mom's Candied Yams with Caramel |
"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 (15 ounce) can sweet potatoes, drained and mashed
- 1 (8 ounce) can crushed pineapple, drained
- 3 tablespoons butter
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 1 egg, beaten
- 1/2 teaspoon ground cinnamon
- 4 ounces caramel topping
- 2 cups marshmallows, divided
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 55M |
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- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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