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.

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

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

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

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.