Let’s face it, there’s something undeniably comforting about the combination of sweet yams and gooey marshmallows. This recipe is your ticket to a deliciously easy side dish that’s perfect for any gathering or just a cozy night in.
Why This Recipe Works
- It’s incredibly easy to make, requiring just a few simple ingredients and minimal prep time.
- The contrast between the creamy yams and the melted marshmallows creates a delightful texture and flavor combination.
- This dish is versatile, serving as a perfect side for holidays or a sweet treat any day of the week.
Ingredients
- 2 cans (29 oz each) of yams, drained
- 1/2 cup brown sugar, packed
- 1/4 cup butter, melted
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 bag (10 oz) mini marshmallows
Equipment Needed
- 9×13 inch baking dish
- Mixing bowl
- Measuring cups and spoons
- Spatula
Instructions
Preheat and Prepare
Preheat your oven to 350°F. In a mixing bowl, combine the drained yams, brown sugar, melted butter, cinnamon, and nutmeg. Mix until the yams are evenly coated with the other ingredients. Tip: For an extra smooth texture, you can mash the yams slightly before mixing.
Layer the Yams
Transfer the yam mixture into the 9×13 inch baking dish, spreading it out evenly. Make sure the surface is smooth to ensure even cooking and a beautiful presentation.
Add the Marshmallows
Sprinkle the mini marshmallows evenly over the top of the yam mixture. Don’t be shy—cover the entire surface for maximum gooey goodness. Tip: For a golden brown finish, you can lightly spray the marshmallows with cooking spray before baking.
Bake to Perfection
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the marshmallows are golden brown and the yam mixture is bubbly around the edges. Keep an eye on it during the last few minutes to prevent burning.
Serve and Enjoy
Remove the dish from the oven and let it cool for a few minutes before serving. The marshmallows will be very hot, so caution is advised. Serve warm for the best flavor and texture experience.
Tips and Tricks
For those looking to elevate this dish, consider toasting the marshmallows under the broiler for a minute or two after baking for an extra crispy top. If you’re preparing this dish ahead of time, you can assemble it without the marshmallows, cover, and refrigerate. Add the marshmallows just before baking. For a richer flavor, substitute the butter with browned butter and add a splash of vanilla extract to the yam mixture.
Recipe Variations
- Add a crunchy topping by mixing crushed pecans or walnuts with the marshmallows before baking.
- For a tropical twist, mix in some crushed pineapple (drained) with the yams.
- Swap out the mini marshmallows for large ones, arranging them in a pattern for a decorative touch.
- Incorporate a layer of apple slices between the yams and marshmallows for an apple-yam casserole.
- For a less sweet version, reduce the amount of brown sugar and marshmallows by half.
Frequently Asked Questions
Can I use fresh yams instead of canned?
Absolutely! You’ll need about 3-4 medium yams, peeled, boiled until tender, and mashed. The rest of the recipe remains the same. Fresh yams may offer a slightly different texture and flavor, but equally delicious.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm. Note that the marshmallows may not retain their original texture after refrigeration.
Can I make this recipe vegan?
Yes, by substituting the butter with a plant-based alternative and using vegan marshmallows. Ensure all other ingredients meet your dietary preferences.
Summary
This canned yams and marshmallow recipe is a foolproof way to bring a touch of sweetness to your table. With minimal ingredients and effort, you can create a dish that’s sure to please any crowd.