Mom's Candied Yams with Caramel recipe

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Ingredients

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

Nutrition Info

273.1 calories
carbohydrate: 51.3 g
cholesterol: 46.5 mg
fat: 6.8 g
fiber: 1.8 g
protein: 2.7 g
saturatedFat: 4 g
servingSize: -
sodium: 274.2 mg
sugar: 22.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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.

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