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Mom's Candied Yams With Caramel

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Recipe Summary 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 | Yam Fresh Halal

1 (15 ounce) can sweet potatoes, drained and mashed

1 (8 ounce) can crushed pineapple, drained

3 tablespoons butter

2 tablespoons brown sugar

¼ teaspoon salt

1 egg, beaten

½ teaspoon ground cinnamon

4 ounces caramel topping

2 cups marshmallows, divided

Directions

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.

Info | Yam Fresh Halal

prep: 15 mins cook: 40 mins total: 55 mins Servings: 6 Yield: 6 servings

TAG : Mom's Candied Yams With Caramel

Side Dish, Casseroles, Sweet Potato Casserole Recipes,