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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.
Ingredients
- 29 ounces Canned yams or sweet potatoes, drained
- ¼ cup Brown sugar
- 2 Tablespoons Maple syrup
- 3 Tablespoons Unsalted butter, softened or melted
- 1 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 teaspoon Nutmeg
- ½ teaspoon Vanilla extract
- ½ cup Pecans, chopped
- 1 ½ cups Mini marshmallows
Instructions
- Preheat oven to 375℉ and coat an 8x8-inch baking dish with non-stick cooking spray.
- Transfer the drained yams into a large mixing bowl and mash them using a potato masher or a fork.
- Stir in brown sugar, maple syrup butter, salt, cinnamon, nutmeg and vanilla extract. Mix thoroughly.
- Transfer the mixture to the prepared baking dish. Add a layer of pecans on top, followed by the marshmallows.
- Bake for 20 minutes, or until the marshmallows are golden brown.
Christina's Notes
- Different Nuts: If you're not a fan of pecans, feel free to use different chopped nuts like walnuts or almonds for a delightful twist.
- Extra Toasty Marshmallows: For extra toasty marshmallows, broil the casserole for about 2 minutes after baking until the marshmallows reach your desired level of crispiness.
- Garnish with Caramel Drizzle: For a decadent touch, drizzle some warm caramel sauce over the finished casserole just before serving.