Moms Candied Yams with Caramel

I took my mom’s childhood candied yam recipe and added a layer of caramel. It is now a must at every Thanksgiving and Christmas and is often requested with much anticipation by anyone who has had it. One recipe will serve 6, but barely. I promise there won’t be leftovers. If you’re going to feed 6 or more, I suggest doubling the recipe in a 9x13-inch pan.

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Mix sweet potatoes, pineapple, butter, brown sugar, salt, egg, and cinnamon together in a bowl. Pour half the sweet potato mixture into a 9x9-inch casserole dish. Pour caramel sauce over sweet potatoes; top with 1 cup marshmallows. Spread the remaining sweet potato mixture over marshmallow layer.

Step: 3

Bake in the preheated oven for 30 minutes. Add the remaining 1 cup marshmallows and bake until marshmallows are golden brown, about 10 more minutes.

Per Serving: 273 calories; protein 2.7g; carbohydrates 51.3g; fat 6.8g; cholesterol 46.5mg; sodium 274.2mg.

The most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re cooking pasta, make sure for a simple healthy dish . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can make a dish do double-duty .