Caramel Sweet Potato Casserole
A rich, caramel-layered sweet potato casserole with pineapple, pecans, and toasted marshmallows Jeane s 7-Ingredient Indulgent Caramel Sweet Potato Casserole is a beloved Midwestern classic that balances sweetness, comfort, and nostalgia in every bite.
Calories per serving: 197kcal
Ingredients
- 11 ounce (311.85 g) Caramel candy, 1 package
- 4 pounds (1.81 kg) sweet potato, about 4 large
- ½ cup (49.5 g) Pecans, chopped
- ½ cup (110 g) Brown sugar
- 15.5 ounce (439.42 g) Pineapple, 1 can drained
- ¼ cup (56.75 g) Butter, chopped
- 12 ounce (340.2 g) Marshmallows
Instructions
- Mise en Place
- Remove the paper from the caramel candies.
- Cut the sweet potatoes into medium chunks and put them in the innter pot of the Instant Pot. Seal the pot and set it for 12 minutes. Use the Quick Release method. Drain the potatoes.
- Place the potatoes in a casserole dish.
- Add the pecans. I used pecan halves, but you can chop them up if you prefer.
- Sprinkle generously with brown sugar.
- Drain the pineapple chunks and add them to the casserole.
- Add the caramels, disbursing them evenly.
- Cut the butter into small chunks then add them to the casserole.
- Finally, top the whole casserole with the marshmallows. Try to leave no empty areas.
- Bake at 350 °F (177 °C) for about 30 minutes or until marshmallows have begun to brown.
Notes
Note: Two 29 ounce cans of yams can be substituted for the sweet potatoes
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