caramelized sweet potatoes

caramelized sweet potatoes

Ok, let’s be up front about this – I adore sweet potatoes.  They are awesome.  It’s so rare that something so delicious is also good for you.  Oh…and sweet!  I just love them!  However, let me be clear, I’m pretty sure that these sweet potatoes are NOT good for you.  Oh, but they are GOOD.

Unfortunately, I also love sweet potatoes in their very un-healthy form as a casserole or similar type dish.  This recipe falls into that category.  This is the second installment of our Easter dinner this year.  The first recipe I posted was the delicious Brown Sugar and Balsamic Glazed Pork Loin, I hope you enjoyed it!  I actually got this recipe from my mother in law, she made it a couple of years ago for Thanksgiving dinner.  I also have a wonderful recipe for a more traditional sweet potato casserole, but this one is just as delicious, only a lot faster and easier.  You can use fresh sweet potatoes for this recipe, just cook them, peel and cut lengthwise.  I use canned because they are easier and I figure this isn’t exactly diet food, so canned is okay 🙂  This dish is totally holiday-dinner worthy.  It might also be a great dish for all those picnics and family-potlucks coming up this summer 😉

Drain and rinse potatoes.  Cut up any larger potatoes and arrange in greased 9×13 pan.

caramelized sweet potatoes

Mix together salt, sugar and flour and pour evenly over potatoes.

caramelized sweet potatoes

Dot with butter, add marshmallows, nuts if using and then pour cream all over.

caramelized sweet potatoes

Bake at 350 for 45-50 minutes or until golden and bubbling.

caramelized sweet potatoes

Caramelized Sweet Potatoes

2 cans of sweet potatoes – 29 oz
1 tsp salt
1 cup brown sugar
4 tablespoons butter
3 tablespoons flour
1 1/2 cups mini marshmallows
1 cup thin cream, whole milk, or half and half
1/2 cup chopped nuts (optional)

Drain and rinse potatoes, arrange in a greased baking dish.  Mix salt, sugar, and flour together and pour over potatoes. Dot with butter.  Add marshmallows and nuts and pour cream all over.
Bake at 350 for 45 – 50  minutes or until golden and bubbling.

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