Cozy Candied Yam Casserole Recipe Easy Homemade with Toasted Marshmallows
A warm, sweet, and nostalgic candied yam casserole topped with perfectly toasted mini marshmallows. This easy recipe combines soft caramelized yams with a gooey marshmallow crunch, perfect for cozy nights and holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 4 cups yams (or sweet potatoes), peeled and cubed
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar (light or dark)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 2 large eggs
- 1/2 cup milk (whole or 2%)
- 2 cups mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C).
- Peel and cube about 4 cups (around 900g) of yams. Place them in a large pot and cover with water. Bring to a boil and simmer for 15-20 minutes until tender.
- Drain the yams thoroughly, then mash them in your bowl with a potato masher or hand mixer until mostly smooth but still a little rustic.
- In a separate bowl, melt 1/2 cup (115g) unsalted butter. Stir in 1 cup (200g) brown sugar, 2 large eggs, 1/2 cup (120ml) milk, and 1 teaspoon vanilla extract. Whisk until combined.
- Pour the butter mixture into the mashed yams. Add 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, and a pinch of salt. Mix gently but thoroughly.
- Spread the yam mixture evenly in your greased 9×13-inch baking dish. Smooth the top with a spatula.
- Generously sprinkle 2 cups (about 100g) mini marshmallows evenly over the surface.
- Place the casserole in the preheated oven for 25-30 minutes, or until the edges are bubbly and the marshmallows have puffed up.
- Switch the oven to broil and broil the casserole for 2-4 minutes, watching carefully, until the marshmallows turn golden brown and toasted.
- Let the casserole rest for 5 minutes before serving.
Notes
Do not overcook yams to avoid soggy casserole. Mash with some texture for a homey feel. Melt butter warm, not hot, to prevent scrambling eggs. Watch marshmallows closely during broiling to avoid burning. For dairy-free, substitute butter with coconut oil and milk with almond or oat milk; use dairy-free marshmallows. Adding chopped pecans before marshmallows adds crunch.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 250
- Fat: 7
- Carbohydrates: 42
- Protein: 3
Keywords: candied yam casserole, toasted marshmallows, sweet potato casserole, holiday side dish, easy casserole recipe, comfort food, cozy recipe