Candied Yams with Pineapple and Marshmallows
Layered baked yams with brown sugar, crushed pineapple, butter, and cinnamon, topped with marshmallows. Yams are boiled until tender, sliced, then arranged in a baking dish with caramelized brown sugar and pineapple syrup, finished with a brief broil to melt the marshmallow topping.
Ingredients
Instructions
- 1
Boil yams until not quite fork tender.
- 2
Remove from water and let cool.
- 3
Remove skins and slice yams lengthwise into quarter pieces.
- 4
Cut butter into small cubes.
- 5
Spoon 1/4 of the pineapple, 1/4 of the butter cubes, and 1/4 of the brown sugar in the bottom of a 9x13 baking dish.
- 6
Lay yam slices over the mixture.
- 7
Put remaining butter between yam slices.
- 8
Pour remaining pineapple over the top and sprinkle remaining brown sugar over the top.
- 9
Bake at 400 degrees for approximately 30 minutes.
- 10
Sprinkle marshmallows over the top.
- 11
Bake for an additional 10-15 minutes.
- 12
Serve hot.
Tips
Monitor marshmallows closely during final baking to prevent burning.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered in oven at 350 degrees.
Prepare through step 8 up to 1 day ahead. Add marshmallows and bake just before serving.
Serve hot as a side dish.
Common Mistakes
Do not overcook yams before boiling to avoid mushy texture after baking.
Do not skip layering butter and sugar at bottom to avoid dry casserole.
Do not bake marshmallows longer than 15 minutes to avoid burning.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
different fruit base