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Mom's Candied Yams with Caramel Recipe

Recipe by: TheEnvyOfKings

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook40 m
  • Ready In55 m
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Mix 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.
  • 3Bake in the preheated oven for 30 minutes. Add the remaining 1 cup marshmallows and bake until marshmallows are golden brown, about 10 more minutes.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 273 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    273
    14%
  • Fat:
    6.8
    10%
  • Carbs:
    51.3
    17%
  • Protein:
    2.7
    5%
  • Cholesterol:
    46
    15%

Based on a 2,000 calorie diet

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