Go Back

Candied Yam Casserole

A delicious, sweet and buttery classic side dish made with yams, brown sugar, and topped with marshmallows and pecans, perfect for holidays and family gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 295
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 4 lb yams or orange-fleshed sweet potatoes, peeled and cut into 1/2-inch thick rounds Choose firm roots with smooth skin and similar sizes for even cooking.
  • 1/2 cup unsalted butter, melted, divided Divided into two parts.
  • 1 cup packed light brown sugar, divided Use 3/4 cup for the sauce and 1/4 cup for topping.
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp fine sea salt
  • 1/2 cup pure maple syrup
  • 1 cup mini marshmallows Add near the end of baking for a golden top.
  • 1/2 cup pecan halves, toasted Use instead of walnuts if desired.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Bring a large pot of salted water to a boil, then add the yam rounds. Cook for 8 to 10 minutes, until fork-tender. Drain well.
Layering
  1. Arrange yam rounds in slightly overlapping layers in the prepared baking dish.
  2. Whisk together 1/4 cup melted butter, 3/4 cup brown sugar, cinnamon, nutmeg, salt, and maple syrup. Pour over the yams to coat.
Baking
  1. Cover with foil and bake for 25 minutes.
  2. Remove foil, drizzle with remaining 1/4 cup melted butter, sprinkle with remaining 1/4 cup brown sugar, toasted pecans, and mini marshmallows.
  3. Return to oven uncovered and bake for another 10 to 15 minutes until marshmallows are puffed and golden.
  4. Let the casserole rest for 5 to 10 minutes before serving.

Notes

Store leftovers in an airtight container for up to 4 days; freeze for up to 2 months. When reheating, use low heat with a splash of water or butter.