Name: Candied Sweet Potatoes with Canned Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 Servings
Cuisine: American

Candied Sweet Potatoes with Canned Sweet Potatoes

Candied Sweet Potatoes with Canned Sweet Potatoes cover

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Candied Sweet Potatoes with Canned Sweet Potatoes

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat oven to 375℉ and coat an 8×8-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.

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Tips & Tricks (5)

Drain and Pat Dry 💧
Thoroughly drain canned sweet potatoes and pat them dry with paper towels to remove excess liquid, preventing a watery casserole and allowing better absorption of the buttery spiced sauce.
Toast Pecans Separately 🥜
Toast pecans in a 350°F oven for 8-10 minutes before adding to the dish to intensify their nutty flavor and prevent them from becoming soggy when baked with the marshmallow topping.
Bloom Spices in Butter 🧈
Melt butter and warm the cinnamon and nutmeg in it for 1-2 minutes before combining with other ingredients to unlock their essential oils and create a more complex, aromatic flavor profile.
Add Marshmallows Last ☁️
Scatter marshmallows on top only during the final 3-5 minutes of baking at 375°F to achieve golden, toasted peaks without burning or melting into the filling completely.
Balance Brown Sugar and Maple 🍁
Use equal parts brown sugar and maple syrup (about ¼ cup each) to create depth of flavor—the maple adds sophistication while brown sugar provides the traditional sweetness expected in this classic dish.