I have to admit something.  The heirloom recipes I share are sometimes recipes that I actually did not like growing up!  This recipe is one of them because when I was young I did not like sweet potatoes at all.  The taste of sweet potatoes has grown on me over the years and now I love them!  It’s one of those recipes that I remember my mom making and I wondered why everyone liked them so much.  Now I can’t not have them on Thanksgiving.

This recipe can be made with fresh sweet potatoes or canned.  I like the canned because it’s a little easier, but they both taste great!

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Candied Sweet Potatoes w/ Toasted Pecans and Marshmallows! {Heirloom Recipe}

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Ingredients

• 2 29 oz . cans of sweet potatoes drain and reserve 2/3 cup of the liquid
• 1/2 cup brown sugar
• 1/2 cup toasted pecans
• 1 10 oz . bag of marshmallows
• 1/4 cup of butter cubed

Instructions

1. Preheat oven to 350. Pour sweet potatoes into a 9x13 casserole dish. Stick butter cubes between the potatoes on top. Combine the juice with the brown sugar and pour over sweet potatoes. sprinkle pecans on top of that. Bake on 350 20 minutes then pull out and add marshmallows to cover the top then cook for 5 minutes to let marshmallows melt. Pull out and enjoy!

Nutrition Information

Serving Size

1 grams
Amount Per Serving Unsaturated Fat 0g

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