My tasty Yam Casserole with marshmallows has been on our Thanksgiving table for as long as I can remember, right next to the turkey and mashed potatoes!
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This is the old-fashioned kind, and my secret is a can of crushed pineapple. Mashed canned yams get stirred together with the pineapple and its juice, melted butter, light brown sugar and chopped pecans, then baked under mini marshmallows until they puff up golden brown.
What You’ll Learn
- How I make my Yam Casserole with canned yams and just six ingredients
- Why a can of crushed pineapple is my secret ingredient
- When I add the marshmallows so they puff up without burning
- How I make it ahead for Thanksgiving and store the leftovers
Why You’ll Love It
It’s sweet and creamy, with little bits of pineapple in every bite and a toasty marshmallow topping. No matter how many new side dishes I try each year, this one always makes it to our table!
It’s also the easiest side on my holiday menu. Canned yams mean no peeling and no boiling. Everything mixes in one large bowl, and it bakes in a small dish while the turkey rests. It’s just as good next to an Easter ham, too.
Yam Casserole Ingredient Notes
A few of these ingredients need a quick word before you start.
Canned yams: They’re already tender, so they mash in seconds. Drain them really well, because any excess liquid makes the casserole watery.
Crushed pineapple: Yams and pineapple are such a good pair! Drain the pineapple but save the juice, because that juice goes right into the yams. The little pineapple bits keep every bite from tasting too heavy.
Pecans and mini marshmallows: Chopped pecans add a little crunch inside, and the mini marshmallows melt into a puffy, golden brown topping.
How to Make Baked Yam Casserole with Marshmallows
I mash the drained yams right in the bowl, stir in the pineapple juice, brown sugar and melted butter, then fold in the crushed pineapple and pecans.
It all bakes at 350°F in a small casserole dish, and the marshmallows go on for the last few minutes, just until they’re puffed and golden.
Every amount and step is in the recipe card below, so you can print it and tuck it right into your holiday plans.
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My Best Tips
Wait on the marshmallows: If they go on at the start, they’ll scorch before the yams are hot. Watch them closely near the end of the cooking time, too, because they go from golden to too dark fast.
Mash it your way: Mash the yams as smooth or as chunky as you like, since a few small pieces give it a nice homemade texture.
Toast the pecans: A few minutes in a dry skillet before you chop them brings out their nutty flavor.
Substitutions & Variations
- Fresh sweet potatoes: Peel and cube them, boil until fork tender, then mash and keep going with the recipe.
- Canned sweet potatoes: They work the same way as canned yams. Just drain them well.
- Warm spice: Stir in a hint of cinnamon or a pinch of nutmeg.
- Deeper flavor: Use dark brown sugar instead of light.
Yam Casserole Without Marshmallows
If your family isn’t big on marshmallows, top it with a quick pecan crumble instead.
Stir together a little brown sugar, flour, melted butter and chopped pecans until crumbly, sprinkle it over the yams before baking, and bake the full 30 minutes. You’ll get a crunchy, golden top that’s just as cozy.
Make Ahead and Storage
Make ahead: Mix the yams and spread them in the dish up to a day early, then cover with plastic wrap and refrigerate. Let it sit at room temperature for about 30 minutes before baking, and add the marshmallows at the end like usual.
Leftovers: Get them into the fridge within 2 hours. Stored in an airtight container, they’ll keep for 3-4 days.
Freezer: For the best texture, freeze it before adding the marshmallows, for up to 2 months. Thaw it in the fridge overnight, then bake and top with fresh marshmallows.
Reheating: Cover the dish with foil and warm it in a 300°F oven until hot. The marshmallows will soften, but it still tastes great.
Yam Casserole FAQs
Are canned yams the same as sweet potatoes?
In the U.S., yes. The yams in the canned aisle are really orange sweet potatoes. True yams are a starchy root vegetable that isn’t sweet at all, and most grocery stores don’t carry them.
What’s the difference between Yam Casserole and sweet potato casserole?
They’re close cousins, and lots of folks use the names for the same dish. Mine is the simple old-fashioned version with pineapple and marshmallows. My Sweet Potato Casserole with Canned Yams is richer and creamier, with eggs, evaporated milk and a crunchy pecan streusel.
Is Yam Casserole the same as candied yams?
Not quite. Candied yams are usually whole pieces baked in a buttery brown sugar syrup, often with marshmallows on top. My Yam Casserole is mashed first, so it’s soft and spoonable.
How do you cook canned yams?
They’re already cooked in the can, so they only need to heat through. My favorite way is baking them, just like in this casserole, and it’s the easiest thing I know to do with a can of yams.
What should I serve with Yam Casserole?
It’s perfect with roast turkey or a holiday ham, mashed potatoes and green bean casserole. My Old-Fashioned Thanksgiving Dressing and Jiffy Corn Casserole round out the plate.
My easy Yam Casserole is the best way I know to bring a little old-fashioned comfort to the holiday table. Set it right next to the turkey this year, and tell me in the comments if your family adds pineapple, too!
More Thanksgiving Sides
- Cinnamon Glazed Carrots
- Crock Pot Green Bean Casserole
- Yukon Gold Mashed Potatoes
- French’s Green Bean Casserole
Yam Casserole
Ingredients
- 1 (40-ounce) can yams drained
- 1 (8-ounce) can crushed pineapple with juice
- 2 tablespoons light brown sugar
- 2 tablespoons butter melted
- ÂĽ cup pecans chopped
- Âľ cup miniature marshmallows
Instructions
- Preheat the oven to 350°F and lightly grease a 1½-quart casserole dish.
- Mash the drained yams in a large bowl. Drain the pineapple, reserving the juice. Add the pineapple juice to the mashed yams, then mix in the brown sugar and melted butter until well combined. Stir in the crushed pineapple and chopped pecans.
- Spoon the mixture into the prepared casserole dish and bake for 20 minutes.
- Remove from the oven, sprinkle the marshmallows evenly over the top, and return to the oven. Bake for about 10 more minutes, or until the marshmallows are golden brown.
Notes
Nutrition
Nutrition is an estimate from an online calculator, not medical advice, and depends on your portion size.
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Can’t wait to try thisÂ
Can I make this the day before and cook the following day?