My grandmother often makes a sweet potato casserole during the holidays that everyone loves. This year I was tasked to obtain the precise recipe for another family member, who couldn't quite nail it down. Luckily, she obliged. Although the recipe is very sweet and suitable for dessert, you could probably serve it as a side dish if you really wanted.
Note: As far as I can tell, my grandmother uses the terms "sweet potato" and "yams" interchangeably. I'm not sure if there's actually a difference.
INGREDIENTS
- Nonstick cooking spray
- 2 cups brown sugar
- 3/4 cup finely chopped pecans (optional)
- 6 medium baked yams, sliced OR 4 small (16 oz/1 lb.) cans, drained
- Dash of salt
- 1/2 teaspoon nutmeg
- 1/4 cup cinnamon
- 3/4 cup cane syrup OR dark corn syrup (NOT breakfast syrup)
- 1 stick butter
- Mini marshmallows (optional)
DIRECTIONS
Preheat the oven to 350 degrees.
Spray a 9x9 inch baking pan with cooking spray. Spread 1 cup brown sugar and the pecans, if using, over the bottom. Lay yams over sugar.
Mix salt, nutmeg, and cinnamon and sprinkle over yams.
Spread remaining brown sugar on top. Pour syrup over sugar.
Cut the stick of butter into cubes or slices and dot the top of the casserole with them.
Bake for 30 minutes or until everything melts and turns bubbly.
If desired, top with mini marshmallows during last 2 minutes of cooking until they brown and start to melt.
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