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| Mom's Candied Yams with Caramel |
"I took my mom's adolescence candied yam recipe and brought a layer of caramel. It is now a need to at every Thanksgiving and Christmas and is regularly requested with much anticipation through all people who has had it. One recipe will serve 6, however slightly. I promise there might not be leftovers. If you are going to feed 6 or greater, I recommend doubling the recipe in a 9x13-inch pan."
Ingredients :
- 1 (15 ounce) can sweet potatoes, drained and mashed
- 1 (eight ounce) can crushed pineapple, drained
- three tablespoons butter
- 2 tablespoons brown sugar
- 1/four teaspoon salt
- 1 egg, overwhelmed
- half of teaspoon floor cinnamon
- 4 oz. Caramel topping
- 2 cups marshmallows, divided
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 55M |
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- Preheat oven to 350 ranges F (175 levels C).
- Mix sweet potatoes, pineapple, butter, brown sugar, salt, egg, and cinnamon collectively in a bowl. Pour 1/2 the sweet potato mixture right into a 9x9-inch casserole dish. Pour caramel sauce over candy potatoes; pinnacle with 1 cup marshmallows. Spread the closing sweet potato mixture over marshmallow layer.
- Bake within the preheated oven for 30 minutes. Add the final 1 cup marshmallows and bake until marshmallows are golden brown, about 10 more mins.
Notes :
- Reynolds® Aluminum foil may be used to maintain meals wet, cook dinner it flippantly, and make easy-up easier.
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