This nontraditional sweet potato casserole is soft and chunky, sweet and nutty and totally mouth-watering. It’s MY family’s recipe that I have been eating for over 30 years and eating it any other way does not suffice.
If you have ever been lucky enough to be invited to our Thanksgiving feast, you would know that your taste buds have been missing out. Our celebration always consists of original recipes like our savory meat stuffing, cheesy squash casserole and of course this sweet potato goodness. Every year this recipe makes its way onto my dinner plate AND my dessert plate. I can’t leave without having at least two helpings.
No peeling or boiling potatoes here… we use canned yams that are already sweet and soft, ready for you to turn them into something amazing! Simply cut them into bite size pieces and place in a casserole dish.
Sprinkle cinnamon and add cinnamon sticks for extra flavor.
Add chopped pecans. Looks delicious already, right?!
Now pour your melted butter and brown sugar mixture all over the yams and pecans. Bake in oven until hot and bubbly. (By now you are smelling the sweet aroma and are anxiously awaiting to indulge- just be patient, it gets better!)
Grab that bag (or two) of mini marshmallows and place them on top of that bubbly hot mixture and return the dish back to the oven until the marshmallows are golden brown.
Doesn’t that look beautiful and sinful at the same time? Now go serve your family their new tradition!
Ingredients
- 2 40 oz cans Bruce's Yams
- 1 C sugar
- 1 C brown sugar
- 1 C chopped pecans
- 1.5 sticks real butter
- 1 T cinnamon
- 3-4 cinnamon sticks
- 1-2 bags mini marshmallows
Instructions
- Preheat oven to 350 degrees.
- Drain yams, cut into bite size pieces and place in casserole dish.
- Sprinkle cinnamon, cinnamon sticks and pecans on top of yams. Set aside.
- On stove top, melt butter over medium heat. Add sugar and brown sugar. Mix well until smooth.
- Pour hot mixture on top of yams and cover with foil.
- Bake covered for 25 minutes and then remove from oven. Take off foil and add marshmallows.
- Return to oven, watching closely, until marshmallows are golden brown, approximately 2-3 minutes.
Christy Denney says
November 9, 2014 at 10:27 pmI’m totally making these. And how did I not know that you could use canned yams?!
Dangerously-Delicious.com says
November 9, 2014 at 10:28 pmSoooo much easier!!! They’re delicious!!!
Lindey says
November 11, 2014 at 9:26 amI think I just might try these for thanksgiving this year! They look and sound delish!
Veronica says
November 24, 2014 at 11:42 amI’m excited to make this! What size casserole dish do you use? And how many servings do you think this makes?
Dangerously-Delicious.com says
November 24, 2014 at 11:47 amUsing 2 large cans will probably serve about 6-8 people. I usually have to triple the recipe because we have large get-togethers for Thanksgiving. We all love to have seconds. Just make sure your casserole dish or tin has taller sides so the marshmallows don’t fall out.