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From the Cook
From the Cook
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From the Cook
From the Cook
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Candied Sweet Potatoes with Canned Sweet Potatoes
Instructions
1
Preheat oven to 375℉ and coat an 8×8-inch baking dish with non-stick cooking spray.
2
Transfer the drained yams into a large mixing bowl and mash them using a potato masher or a fork.
3
Stir in brown sugar, maple syrup butter, salt, cinnamon, nutmeg and vanilla extract. Mix thoroughly.
4
Transfer the mixture to the prepared baking dish. Add a layer of pecans on top, followed by the marshmallows.
5
Bake for 20 minutes, or until the marshmallows are golden brown.
My Calorie Intake
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Tips & Tricks (5)
- Drain and Pat Dry 💧Always drain canned sweet potatoes thoroughly and pat them dry with paper towels to prevent excess moisture that dilutes the caramel sauce and prevents proper browning.
- Bloom Your Spices 🌟Toast the cinnamon and nutmeg in the butter for 30 seconds before adding other ingredients to deepen their warm flavors and eliminate any raw spice taste.
- Balance Sweet with Salt 🧂Don't skip the salt—it enhances the maple and brown sugar while preventing the dish from tasting one-dimensional and cloying.
- Add Marshmallows at the Right Moment 🔥Arrange marshmallows on top only in the final 3-5 minutes of baking and watch carefully to achieve golden-brown toasting without burning or complete deflation.
- Make a Pecan Streusel 🥜Toast pecans separately with a touch of butter and brown sugar, then sprinkle as a finishing layer for maximum crunch and prevent them from becoming soggy in the casserole.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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