Thursday, December 5, 2013

Candied Sweet Potato Casserole with Marshmallows

  • 2 (40 ounce) cans Sweet Potatoes {yams} drained - save juice from 1 can
  • 1/2 cup brown sugar, packed
  • 4 tablespoons butter
  • 2 1/2 cups {or more} mini marshmallows
  1. Lightly spray a 13x9 baking dish with cooking spray
  2. Drain Sweet Potatoes, saving the juice from 1 can and spread in prepared dish
  3. In a small saucepan on the stove, melt the butter, then add brown sugar, whisk until sugar is dissolved - about 2 minutes
  4. Add 1 - 1 1/2 cups of the reserved juice to the brown sugar mixture and heat about 3 minutes, do not boil
  5. Pour over sweet potatoes
  6. Bake at 350 degrees for about 45 minutes
  7. Remove from oven and sprinkle with marshmallows
  8. Turn oven up a bit, about 400, and return dish to oven to brown the marshmallows for about 5 minutes. Watch closely.
  9. Serve immediately.
Can be prepared up to 8 hours ahead, store in the fridge until time to cook.
Kristen Lefler from Pocket Change Gourmet