Candied Sweet Potatoes with Canned Sweet Potatoes

Candied Sweet Potatoes with Canned Sweet Potatoes are a twist on a holiday classic. They’re sweet and creamy, making them the perfect candied side to try for Thanksgiving. Plus, it is so simple because you use canned sweet potatoes. It delivers the traditional, beloved holiday flavor: creamy, sweet, buttery, and spiced with the nostalgic appeal of a pecan streusel or toasted marshmallow topping.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6 Servings

Calories: 361 kcal per serving

Ingredients

29 ounces - Canned yams or sweet potatoes
¼ cup - Brown sugar
2 tablespoons - Maple syrup
3 tablespoons - Unsalted butter
1 tsp - Salt
1 tsp - Ground cinnamon
1 tsp - Nutmeg
½ tsp - Vanilla extract
½ cup - Pecans
1 ½ cups - Mini marshmallows

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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