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Bruce's Yams Sweet Potato Casserole

A classic holiday side dish that transforms canned sweet potatoes into a creamy, indulgent casserole topped with marshmallows and a buttery crumb topping. Quick to assemble, deeply satisfying, and perfect for feeding a crowd.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cans 29 ounces each sweet potatoes in syrup, drained
  • 1/2 cup butter softened
  • 1/2 cup brown sugar packed
  • 1/4 cup orange juice or milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 cups large marshmallows
For the Crumb Topping (Optional)
  • 1/2 cup butter melted
  • 1 cup brown sugar packed
  • 1 cup chopped pecans or walnuts
  • 1/2 cup all-purpose flour

Equipment

  • 9 by 13 inch baking dish
  • Large mixing bowl
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Can opener
  • Oven
  • Aluminum foil

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and position a rack in the middle of the oven.
  2. Open both cans of sweet potatoes and drain the syrup completely into a separate container, reserving about 1/4 cup of syrup.
  3. Pour the drained sweet potatoes into a large mixing bowl and mash with a wooden spoon or spatula until desired texture is reached.
  4. Add softened butter and brown sugar to the mashed sweet potatoes and stir vigorously until smooth and fully incorporated.
  5. Pour in the orange juice and vanilla extract, then sprinkle in cinnamon, nutmeg, and salt. Stir until spices are evenly distributed and mixture is smooth.
  6. If mixture is too thick, add reserved syrup one tablespoon at a time until spreadable consistency is achieved.
  7. Pour the sweet potato mixture into an ungreased 9 by 13 inch baking dish and spread evenly, smoothing the top.
  8. Scatter the large marshmallows over the top in a single layer, leaving small gaps for expansion.
  9. Bake uncovered for 35 to 40 minutes, until marshmallows are golden brown and puffy and sweet potato mixture is bubbling around the edges.
  10. Optional crumb topping: Mix melted butter, brown sugar, flour, and chopped pecans, spread over casserole instead of marshmallows before baking.
  11. For a firmer topping, add marshmallows during the last 10 minutes of baking.

Notes

Serve warm as a holiday side dish. Can be assembled up to 8 hours ahead and refrigerated before baking. Leftovers can be stored in the refrigerator up to 4 days or frozen up to 3 months unbaked.