Yam Casserole with marshmallows has been on my family’s table for as long as I can remember. It’s one of those cozy, old-fashioned dishes that always finds a spot next to the turkey and creamy mashed potatoes, no matter how many new recipes I try each year. The mix of soft yams, sweet pineapple, and that gooey layer of golden brown marshmallows on top makes it taste like home.

serving spoon scooping creamy yam casserole from dish

Why This Recipe Works

This easy Yam Casserole recipe is perfect for busy cooks who want that classic flavor without a lot of fuss. You can use canned yams or even fresh sweet potatoes, and it all comes together in one large bowl with simple ingredients you probably already have on hand.

The mini marshmallows puff up into a soft, golden brown topping that’s a big hit with both kids and adults. It’s a great make ahead option that holds up well through reheating, and it looks just as pretty on your Thanksgiving table as it does at a Christmas dinner.

Ingredient Info

Canned yams: A can of yams keeps this recipe simple and consistent for busy holiday meals. They’re soft, easy to mash, and bring that naturally sweet flavor.
Crushed pineapple: The pineapple and juice add brightness that balances the sugar and butter. It’s the secret ingredient that makes a big difference.
Melted butter: Brings a rich, creamy texture to the sweet potato filling and helps everything bake up smooth. Use unsalted butter for better control of flavor.
Light brown sugar: Gives the dish its caramel sweetness. Swap in dark brown sugar or a touch of maple syrup if you prefer deeper flavor.
Chopped pecans: Add a subtle crunch and balance the sweetness. Toasting them first adds a nutty flavor.
Mini marshmallows: The traditional marshmallow topping creates a light, puffy crust that turns perfectly golden brown in the oven.

yam casserole with marshmallows baked until golden brown

If you’re building your holiday menu, try my Cinnamon Glazed Carrots for a touch of sweetness, Old-Fashioned Thanksgiving Dressing for that classic comfort flavor, or my Sweet Potato Casserole with Canned Yams if you love creamy, cozy side dishes that taste like home.

How to Make Yam Casserole with Marshmallows

This recipe uses simple ingredients, comes together quickly, and bakes into the perfect holiday side dish.

Step one: Preheat the oven to 350°F and lightly coat a 1½-quart prepared baking dish or small baking dish with non-stick cooking spray.

Step two: Drain the canned yams and mash them well in a large bowl using a potato masher or large fork until smooth. If using fresh sweet potatoes, make sure they’re fork tender before mashing.

Step three: Drain the crushed pineapple, reserving the juice. Stir the juice into the mashed yams along with the melted butter, light brown sugar, and a splash of vanilla extract. Mix until smooth using an electric hand mixer or stand mixer for an extra creamy consistency.

Step four: Stir in the crushed pineapple and chopped pecans. Spoon the yam mixture into your deep casserole dish, spreading it evenly with a spatula.

Step five: Bake for 20 minutes in the preheated oven. Remove the casserole and sprinkle mini marshmallows evenly over the top.

Step six: Return to the oven and bake for about 10 more minutes, or until the marshmallows are puffed and golden brown. Keep an eye on it near the end of the cooking time so the topping doesn’t overbrown.

Pair this with my all-time favorite Thanksgiving side dish, Jiffy Corn Casserole.

Substitutions & Variations

Add a hint of cinnamon: A small pinch adds warmth and depth. If you’re a fan of cinnamon in your holiday sides, try these easy glazed baby carrots.
Use orange juice: A tablespoon or two adds brightness without overpowering the sweetness.
Swap the topping: Replace marshmallows with a pecan crumble or brown sugar streusel for a crunchy finish.
Try dark brown sugar: It gives a deeper molasses flavor that pairs well with the buttery filling.
Make it ahead: Assemble the full recipe a day early, cover tightly with plastic wrap, and refrigerate. Bring to room temperature before baking.

Crissy’s Yam Casserole Tips

Use the right tool: A potato masher gives you control over texture. For an ultra-smooth filling, use an electric hand mixer or stand mixer.
Choose the right dish: A deep casserole dish helps the marshmallows puff evenly and keeps the filling moist.
Avoid overbaking: Once the top is golden, it’s ready. Longer baking can dry out the filling.
Cover leftovers: Wrap the cooled casserole tightly with plastic wrap or transfer to an airtight container.
Reheat carefully: Cover with aluminum foil and warm in a 300°F oven until heated through.
Add texture: For a crunchy pecan topping, mix butter, sugar, and pecans together, then sprinkle it on before baking.

Storing Yam Casserole

At room temperature: Keep the baked casserole uncovered for up to 2 hours while serving at your holiday table. After that, move it to the refrigerator to keep it fresh and safe to eat.

In the refrigerator: Once cooled, cover the dish tightly with plastic wrap or transfer portions to an airtight container. It will keep for up to 4 days. To reheat, warm in a 300°F oven until hot. The marshmallow topping will soften slightly but still taste great.

In the freezer: I suggest making the casserole without topping if you plan to freeze. Wrap the cooled casserole in aluminum foil or place it in a freezer-safe container. It can be frozen for up to one month. When ready to serve, thaw overnight in the refrigerator and reheat until warm, with a fresh layer of topping.

Common Questions

Can I make Yam Casserole with marshmallows ahead of time?

Yes. Assemble the full recipe, cover with plastic wrap, and refrigerate for up to 24 hours. Let it come to room temperature before baking.

Can I use canned sweet potatoes instead of yams?

Yes, canned sweet potatoes and yams can be used interchangeably. Just drain them well before mashing to prevent excess liquid in your casserole.

Can I use fresh sweet potatoes instead?

Absolutely. Peel and cube the potatoes, boil until fork tender, then mash before continuing with the rest of the recipe. The flavor will be slightly richer, but everything else stays the same.

Don’t Forget Dessert!

Ingredients

1 can yams 40 ounces, drained
1 can crushed pineapple 8 ounces, with juice
2 tablespoons light brown sugar
2 tablespoons butter melted
¼ cup pecans chopped
¾ 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.

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Nutrition

Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Course: Sides

Cuisine: American

Keyword: casserole, holiday