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.
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.
Make Ahead: 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.
Servings: 12 - 16 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 12-16 servings
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
Directions
Preheat the oven to 350 degrees with the rack in the middle.
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.
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.
NOTE: To make this dish from scratch, 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 minute mark). Let cool completely, then using your hands, slide the potatoes out of their skins, and cut into 1- to 2-inch chunks. Then proceed with the recipe as written above.
Recipe Source
From Voraciously lead writer Becky Krystal, adapted from a recipe on the Bruce's Yams package.
Tested by Becky Krystal.
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