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Candied Sweet Potatoes with Canned Sweet Potatoes
This Candied Sweet Potatoes with Canned Sweet Potatoes recipe puts a twist on classic sweet potato casserole. It's sweet and creamy, making it the perfect side for Thanksgiving.
Equipment
- Potato masher or fork
Ingredients
- 29 ounces canned yams or sweet potatoes, drained
- ¼ cup packed light brown sugar
- 2 tablespoons maple syrup
- 3 tablespoons unsalted butter, softened or melted
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- ½ cup chopped pecans
- 1½ cups mini marshmallows
Instructions
- Preheat the oven to 375°F. Lightly coat an 8x8-inch baking dish with nonstick cooking spray.
- Transfer the drained canned yams or sweet potatoes to a large mixing bowl. Mash with a potato masher or fork until mostly smooth.
- Stir in the brown sugar, maple syrup, butter, salt, cinnamon, nutmeg, and vanilla extract until thoroughly combined.
- Spread the mixture evenly into the prepared baking dish. Sprinkle the chopped pecans over the top, then add an even layer of mini marshmallows.
- Bake for 20 minutes, or until the marshmallows are golden brown and the casserole is heated through.
Christina's Notes
Substitute chopped walnuts or almonds for the pecans if preferred.
For extra-toasty marshmallows, broil the casserole for about 2 minutes after baking until they reach your preferred level of browning.
Drizzle warm caramel sauce over the finished casserole for an extra-decadent holiday side dish.
Assemble the casserole (without the marshmallows) up to 1 day ahead. Cover and refrigerate, then add the marshmallows just before baking.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat covered in a 325°F oven or microwave individual servings until warmed through.
Freezing is not recommended after baking, as the marshmallow topping may lose its texture.
For extra-toasty marshmallows, broil the casserole for about 2 minutes after baking until they reach your preferred level of browning.
Drizzle warm caramel sauce over the finished casserole for an extra-decadent holiday side dish.
Assemble the casserole (without the marshmallows) up to 1 day ahead. Cover and refrigerate, then add the marshmallows just before baking.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat covered in a 325°F oven or microwave individual servings until warmed through.
Freezing is not recommended after baking, as the marshmallow topping may lose its texture.