I made this for our Thanksgiving dinner Emily and Spencer kindly hosted on Sunday. I thought I'd post this if anyone was interested in knowing.
To make the caramel sauce mix in a saucepan on low to medium heat until thick:
1 stick butter 1 C brown sugar 3/4 C canned evaporated milk
2 large cans (29 oz.) of sweet potatoes/yams or you can boil your own yams
1 bag mini-marshmallows (I only had large marshmallows when I made the casserole in the pics, they don't work as well but still taste good)
Spray a 9X13 pan with spray oil. Pour cans of sweet potatoes/yams, drained, into pan (or cut up the boiled yams, if you prefer). Pour caramel sauce over sweet potatoes, cover, and bake at 375 for 20-30 minutes or until hot and bubbly. Take out of oven and sprinkle marshmallows to cover. Bake uncovered until toasted and golden brown--no more than 5 minutes at the most. Watch carefully so they don't liquefy.