How To Make Sweet Potato Casserole With Canned Yams And Marshmallows

Indulge in the warmth and comfort of a classic dish with our comprehensive guide on how to make sweet potato casserole with canned yams and marshmallows. This beloved holiday staple is a perfect blend of sweet, savory, and fluffy textures that will delight your taste buds and create lasting memories at your dinner table.

Ingredients:

• 1 (29-ounce) can of yams, drained and mashed
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 large egg, beaten
• 1/2 cup evaporated milk
• 1 cup miniature marshmallows

Instructions:

1. Preheat Oven: Heat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Prepare Yams: In a large bowl, combine the mashed yams, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Mix until well combined.
3. Add Wet Ingredients: Gradually whisk in the melted butter, egg, and evaporated milk until the mixture is smooth and creamy.
4. Pour into Dish: Transfer the sweet potato mixture to a greased 9×13 inch baking dish.
5. Top with Marshmallows: Sprinkle the miniature marshmallows evenly over the surface of the casserole.
6. Bake: Bake for 30-35 minutes, or until the marshmallows are golden brown and the casserole is hot and bubbly.
7. Serve Immediately: Remove from the oven and serve warm.

Tips for Success:

• Use Sweet Yams: For the best flavor, choose canned yams with a bright orange color and a sweet aroma.
• Drain the Yams Thoroughly: Draining the yams well ensures that your casserole will not be watery.
• Whisk the Wet Ingredients: Whisking the wet ingredients together creates a smooth and even mixture.
• Don’t Overbake: Overbaking can dry out the casserole and make the marshmallows tough.
• Let it Rest: Allow the casserole to rest for a few minutes before serving to let the flavors meld together.

Variations:

• Pecan Topping: Sprinkle chopped pecans over the marshmallows before baking for a nutty crunch.
• Brown Sugar Topping: Create a crispy topping by sprinkling a mixture of brown sugar and cinnamon over the marshmallows.
• Orange Zest: Add a burst of citrus by grating fresh orange zest into the sweet potato mixture.
• Bourbon: Enhance the flavor by adding a splash of bourbon to the melted butter.
• Cream Cheese Swirl: Swirl in a layer of cream cheese for a creamy and tangy twist.

Serving Suggestions:

• Main Course: Serve the sweet potato casserole as a side dish to roasted turkey, ham, or pork.
• Breakfast Treat: Leftover casserole makes a delicious breakfast or brunch item with a dollop of whipped cream.
• Dessert: Enjoy the casserole as a warm and comforting dessert topped with ice cream or whipped cream.

Nutritional Information:

One serving (1/8 of the casserole) contains approximately:

• Calories: 250
• Fat: 10 grams
• Carbohydrates: 40 grams
• Protein: 5 grams

FAQ:

Q: Can I use fresh sweet potatoes instead of canned yams?
A: Yes, you can. Peel and boil 3-4 medium sweet potatoes until tender, then mash and proceed with the recipe.

Q: What can I substitute for marshmallows?
A: You can use a crumble made from graham crackers, oats, or crushed walnuts.

Q: How do I make sure my marshmallows don‘t burn?
A: Cover the casserole loosely with foil during the last 10 minutes of baking to prevent the marshmallows from burning.

Q: Can I make this casserole ahead of time?
A: Yes, you can prepare the casserole up to 2 days ahead. Refrigerate it covered and bake it before serving.

Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days.