A delightful twist on the classic candied sweet potatoes, this recipe adds a touch of caramel and crunch for a perfect side dish.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the perfect texture for your casserole.
Drain the canned sweet potatoes, reserving 1/4 cup of the liquid.
The reserved liquid adds a depth of flavor to the caramel sauce.
In a medium saucepan, melt the butter over medium heat.
Stir constantly to prevent the butter from browning unless desired.
Stir in the brown sugar and reserved liquid, cooking until the sugar dissolves and the mixture thickens slightly.
Keep stirring to avoid burning the sugar.
Add the sweet potatoes to the saucepan and gently toss to coat them in the caramel sauce.
Be gentle to keep the sweet potatoes intact for better presentation.
Transfer the sweet potatoes and sauce into a casserole dish.
Spread the sweet potatoes evenly for uniform cooking.
Sprinkle the pecans over the sweet potatoes, followed by the marshmallows.
Ensure the marshmallows cover the surface evenly for a golden crust.
Bake in the preheated oven for 30 minutes or until the marshmallows are golden brown.
Keep an eye on the marshmallows to prevent over-browning.
Serve warm and enjoy your delicious caramelized sweet potato casserole.
Let the casserole cool slightly before serving to enhance the flavors.
Nutze unsere App für das beste Erlebnis
