Sweet Potato Casserole with Broiled Marshmallows
A classic holiday side dish featuring creamy mashed yams layered with miniature marshmallows and topped with cinnamon-spiced custard. Sweet potatoes are combined with brown sugar, egg, and butter, then baked and finished under the broiler for golden, toasted marshmallows. Perfect for Thanksgiving and Christmas dinners, this comforting casserole balances sweet potato earthiness with marshmallow sweetness and a hint of warm spice. The broiling technique sets this version apart, creating textural contrast between the soft yam base and crispy-edged marshmallows.
Ingredients
- 40 ounce canned yams, drained, cut
- ½ cup brown sugar, packed
- ¼ teaspoon salt, fine
- ½ teaspoon cinnamon, ground
- 1 egg, beaten
- 4 tablespoon butter, melted
- 16 ounce miniature marshmallows
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit.
- 2
Spray a 1 quart baking dish with cooking spray.
- 3
Mash drained yams in a large bowl.
- 4
Add brown sugar, salt, cinnamon, beaten egg, and melted butter to yams.
- 5
Mix until well combined.
- 6
Spread half the mixture into prepared baking dish.
- 7
Layer half the marshmallows over mixture.
- 8
Top with remaining yam mixture.
- 9
Bake for 30 minutes.
- 10
Remove from oven and distribute remaining marshmallows evenly over top.
- 11
Switch oven to broil setting.
- 12
Move casserole to upper middle rack and broil until marshmallows are lightly browned, about 5 minutes.
Tips
Do not skip the broil step; it creates essential textural contrast and prevents marshmallows from becoming rubbery during baking.
Watch closely while broiling as marshmallows brown quickly; 5 minutes is approximate and timing varies by oven and rack position.
Drain yams thoroughly before mashing to prevent excess liquid from making the casserole watery.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 350 degrees until warmed through, about 15-20 minutes.
Prepare yam mixture and assemble in baking dish up to 1 day ahead without marshmallows. Add marshmallows and bake when ready.
Serve warm as a side dish with turkey, ham, or roasted chicken. Bring to room temperature for 10 minutes before serving for easier scooping.
Common Mistakes
Do not skip draining yams to avoid soggy casserole.
Do not broil unchecked to avoid burnt or overly browned marshmallows.
Do not use full-size marshmallows to avoid uneven cooking and appearance.
Substitutions
Dairy-Free Swaps
Vegan Options
FAQ
Can I prepare this casserole ahead of time?
Yes, assemble the yam and marshmallow layers the day before and refrigerate covered. Extend baking time by 5-10 minutes if baking from cold. Add final marshmallows and broil just before serving.
What if my marshmallows burn under the broiler?
Broilers vary in intensity. Start checking at 3 minutes and adjust oven rack distance if needed. If marshmallows brown too quickly, move the casserole lower on the rack or reduce heat slightly.
Can I freeze this casserole?
Freeze unbaked casserole up to 1 month without final marshmallows. Thaw overnight in refrigerator, then bake at 350 degrees for 35-40 minutes. Add marshmallows and broil as directed.