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Mom's Candied Yams with Caramel

"I took my mom's adolescence candied yam recipe and introduced a layer of caramel. It is now a have to at each Thanksgiving and Christmas and is frequently asked with tons anticipation with the aid of all of us who has had it. One recipe will serve 6, however slightly. I promise there may not be leftovers. If you will feed 6 or greater, I propose doubling the recipe in a 9x13-inch pan."

Ingredients :

• 1 (15 ounce) can sweet potatoes, drained and mashed
• 1 (eight ounce) can beaten pineapple, drained
• three tablespoons butter
• 2 tablespoons brown sugar
• 1/4 teaspoon salt
• 1 egg, overwhelmed
• half teaspoon ground cinnamon
• 4 oz caramel topping
• 2 cups marshmallows, divided

Instructions :

Prep : 15M	Cook : 6M	Ready in : 55M

• Preheat oven to 350 ranges F (one hundred seventy five levels C).
• Mix candy potatoes, pineapple, butter, brown sugar, salt, egg, and cinnamon collectively in a bowl. Pour half of the candy potato combination into a 9x9-inch casserole dish. Pour caramel sauce over sweet potatoes; pinnacle with 1 cup marshmallows. Spread the last candy potato combination over marshmallow layer.
• Bake inside the preheated oven for 30 minutes. Add the remaining 1 cup marshmallows and bake until marshmallows are golden brown, approximately 10 more minutes.

Notes :

• Reynolds® Aluminum foil may be used to preserve food wet, prepare dinner it flippantly, and make easy-up simpler.

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