Got several of those canned sweet potatoes in your Food Pantry bag this week due to Easter? A bit embarrassed about serving them for an Easter meal? Don't be! When cooked in this fabulous casserole style dish, you' won't be able to tell the difference. Furthermore, it will save you a bit of trouble on preparing and peeling those odd shaped potatoes.
4 cans 15 oz. sweet potatoes drained
1/4 cup of pancake syrup
1/2 stick of butter cubed
2/3 cup brown sugar packed
1 tsp. cinnamon
Sprinkling of salt
2 cups of marshmallows
Nuts if desired
Place potatoes in a 2 quart casserole dish or 13 by 9 inch pan. Top with syrup, butter, brown sugar, cinnamon, and salt. Bake for 20 min. on 350. Take out of oven and top with marshmallows and cook until marshmallows are golden brown. I found by baking the toppings first, there is no need to get another saucepan out and combine sugared ingredients on the stove top.
4 cans 15 oz. sweet potatoes drained
1/4 cup of pancake syrup
1/2 stick of butter cubed
2/3 cup brown sugar packed
1 tsp. cinnamon
Sprinkling of salt
2 cups of marshmallows
Nuts if desired
Place potatoes in a 2 quart casserole dish or 13 by 9 inch pan. Top with syrup, butter, brown sugar, cinnamon, and salt. Bake for 20 min. on 350. Take out of oven and top with marshmallows and cook until marshmallows are golden brown. I found by baking the toppings first, there is no need to get another saucepan out and combine sugared ingredients on the stove top.
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