Ingredients
- 1 (40-ounce) can yams, drained
- 1 (20-ounce) can crushed pineapple, drained
- 1/2 teaspoon ground cinnamon
- 2 cups caramel popcorn, coarsely ground and kernels discarded
- 4 tablespoons margarine, melted
- 1 tablespoon all-purpose flour
- 1 tablespoon brown sugar
- 1 1/2 cups miniature marshmallows
Directions
With an electric mixer, beat yams, pineapple, and cinnamon until smooth. Pour into a greased casserole pan.
Preheat oven to 350 degrees F. Combine the remaining ingredients and sprinkle on top. Bake 20 minutes or until marshmallows are golden brown. Serve warm.
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By taurusgirl
Broken Arrow, OK
on January 01, 2011
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I thought this sounded really good, however I didn't care for it. I thought the caramel corn wasn't nessesary as I couldn't taste it, and I don't think it added much to the dish. In my opinion there was too much pineapple and this dish wasn't sweet enough! I love the marshmallow topping, but will make a different sweet potato recipe next time.
By LetsEat101
pbg, FL
on December 03, 2009
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I never really liked Sweet Potatoes, in fact I always passed right over them when serving my Thanksgiving plate. Then this year, I was asked to bring a Sweet Potatoe dish for dinner?!?!?!?! I don't like them and never made them before. Found this recipe, it seemed simple enough, so I tried it. Let me tell you, it was a HIT!!! I loved it, so did all the picky eaters that tried it. Highly recommend this recipe.
By campingangel_11...
Pendleton, IN
on November 22, 2008
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I don't care for sweet potatoes, but these are yummy and unique. I made these last year for Thanksgiving, and I already have requests for more this year. I wouldn't mention to people what the topping is until they have eatten it, just so they give it a chance. I kept mum until everyone had taken a bite and they were pleasantly surprised to find out it was carmel popcorn.
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