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Maple Glazed Sweet Potatoes




Source of Recipe


magazine






List of Ingredients



• PAM
  
• 2-1/2 lbs. sweet potatoes OR 1 @ 40 oz. can sweet potatoes, drained
  
• 3 T. butter
  
• 1/4 c. pancake syrup
  
• 2 T. brown sugar
  
• 2 T. flaked coconut (optional)
  
• 1/3 c. pecan halves, chopped
  
• 1-1/2 c. Campfire minature marshmallows
  






Instructions



1. Spray 8X8X2-inch baking dish with PAM.
   
2. In 3 quart saucepan, place sweet potatoes and water to cover; heat to boiling. Reduce heat, cover and simmer 25 to 30 minutes until tender. Drain potatoes and cool slightly. Peel. (NOTE: OMIT THIS STEP IF BUYING 40 OZ. CAN OF SWEET POTATOES ALREADY COOKED)
   
3. Cut sweet potatoes into large chunks; place in prepared dish.
   
4. Preheat oven to 350 degrees.
   
5. In small saucepan, melt butter; stir in syrup, sugar and coconut (if using). Over low heat, cook, stirring, 3 to 5 minutes until blended. Sprinkle nuts over sweet potatoes, then top with syrup mixture. Bake 25 minutes. Top with marshmallows; bake 5 to 7 minutes until marshmallows are lightly browned.