By Becky Krystal | November 14
Bruce's Yam Mallow Casserole With Pineapple and
Cinnamon
Active: 10 mins Total: 55 mins Servings: 12 to 16
This dish is part of a collection of classic back-of-the-package recipes that we’ve upgraded for
your Thanksgiving table with a few simple twists.
To tame what can otherwise be a cloying dish, we reduced the amount of sugar and added
pineapple for acidity and ground cinnamon for spice.
Depending on how marshmallow-loving or -averse your crowd is, you can vary their amount and
pattern.
Recipe notes: If you don’t have a broiler-safe dish, bake the marshmallow-topped casserole at
350 degrees for about 5 minutes. The marshmallows will not be quite as dark or puffy.
The casserole can be baked 1 to 2 days in advance, without the marshmallows, and then covered
and refrigerated. Reheat uncovered in a 350-degree oven until heated through, then proceed with
broiling with the marshmallows.
To make this dish from scratch (without the canned potatoes): Steam about 6 pounds of sweet
potatoes (unpeeled) in a few inches of water until fork tender. If your sweet potatoes are large, it
might take up to 45 minutes (smaller sweet potatoes might take less time, so start checking at 20
minutes). Let them cool completely, then use your hands to slide the potatoes out of their skins and
cut into 1- to 2-inch chunks. Then proceed with the recipe as written below.
Scale and get a printer-friendly version of the recipe here.
Ingredients
• 3/4 cup light or dark brown sugar
• 1 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• Two 40-ounce cans Bruce’s Yams Cut Sweet Potatoes in Syrup, drained and broken into smaller
pieces with your hands, if desired
• 4 tablespoons (1/2 stick) unsalted butter, cut into 1/4-inch cubes
• One 20-ounce can crushed pineapple in juice, well-drained
• 1 to 2 cups large marshmallows
Step 1
Preheat the oven to 350 degrees with the rack in the middle.
Did you make this recipe? Take a photo and tag us on Instagram with #eatvoraciously.
Step 2
In a medium bowl, whisk together the sugar, salt and cinnamon. Place the sweet potatoes, butter,
pineapple and sugar mixture in a large bowl and stir to combine. Transfer the mixture to a 9-by-13-
inch baking dish and bake, uncovered, for 35 to 40 minutes, until the potatoes look glazed and
there are no large pools of melted butter.
Step 3
Turn the broiler to high. Arrange the marshmallows on top of the sweet potatoes in your desired
pattern. Broil, 1 to 3 minutes, until puffy and browned. Serve warm.
From Voraciously lead writer Becky Krystal, adapted from a recipe on the Bruce’s Yams package.
Tested by Becky Krystal; email questions to [email protected].
Scale and get a printer-friendly version of the recipe here.
For links to the other recipes in this package, read the story: Turn back-of-the-package recipes
into a memorable Thanksgiving meal with these simple upgrades
Did you make this recipe? Take a photo and tag us on Instagram with #eatvoraciously.
Ingredients are too variable for a meaningful nutritional analysis.
