Candied Sweet Potato Casserole with Marshmallows

Ingredients

• 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

Instructions

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.

Notes

Can be prepared up to 8 hours ahead, store in the fridge until time to cook.

Kristen Lefler from Pocket Change Gourmet