Description
A simple and classic sweet potato casserole featuring canned yams, topped with marshmallows and pecans. Perfect for holidays or any occasion.
Ingredients
- 1 (40-ounce) can cooked yams, drained
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1 large egg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 8 ounces miniature marshmallows
- 1/4 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease a 1-quart baking dish.
- In a large bowl, mash the drained yams. Stir in the melted butter, brown sugar, egg, cinnamon, and salt until well combined.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- Bake uncovered for 30 minutes.
- Remove the dish from the oven and sprinkle the marshmallows and chopped pecans over the top.
- Turn on the oven’s broiler and place the dish on the upper-middle rack. Broil for 1–2 minutes, watching closely until the marshmallows are lightly browned.
- Remove from the oven and serve warm.
Notes
- Make-Ahead: Assemble and refrigerate until ready to bake, or bake the base ahead of time and add topping before reheating.
- Use Fresh Sweet Potatoes: Substitute 4-5 medium peeled and boiled fresh sweet potatoes.
- Alternative Topping: Create a streusel crumble with butter, flour, and brown sugar.
- Flavor Variations: Use maple syrup instead of brown sugar or add vanilla extract. For savory, omit sugar and add herbs.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Freeze for up to 3 months without topping.
- Reheating: Reheat in a 350°F (175°C) oven for 20-25 minutes or microwave small portions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking and Broiling
- Cuisine: American