BCL - Mom's Candied Yams with Caramel So Tasty

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Mom's Candied Yams with Caramel

"I took my mother's youth candied yam recipe and introduced a layer of caramel. It is now a have to at each Thanksgiving and Christmas and is frequently requested with a great deal anticipation through anybody who has had it. One recipe will serve 6, but slightly. I promise there won't be leftovers. If you will feed 6 or extra, I propose doubling the recipe in a 9x13-inch pan."

Ingredients :

1 (15 ounce) can candy potatoes, drained and mashed
1 (eight ounce) can beaten pineapple, drained
3 tablespoons butter
2 tablespoons brown sugar
1/four teaspoon salt
1 egg, beaten
1/2 teaspoon ground cinnamon
four oz caramel topping
2 cups marshmallows, divided

Instructions :

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

Preheat oven to 350 tiers F (one hundred seventy five tiers C).
Mix sweet potatoes, pineapple, butter, brown sugar, salt, egg, and cinnamon together in a bowl. Pour half the candy potato aggregate into a 9x9-inch casserole dish. Pour caramel sauce over candy potatoes; pinnacle with 1 cup marshmallows. Spread the closing candy potato mixture over marshmallow layer.
Bake in the preheated oven for 30 minutes. Add the remaining 1 cup marshmallows and bake till marshmallows are golden brown, about 10 more minutes.

Notes :

Reynolds® Aluminum foil can be used to maintain meals moist, cook dinner it calmly, and make clean-up less complicated.

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