Candied Yam and Marshmallow Casserole 101
- Two 40-ounce cans yam (sweet potato) chunks in light syrup, drained
- 1/3 cup packed light brown sugar
- 5 tablespoons (½ stick plus 1 tablespoon) unsalted butter, cut into pieces
- ¼ cup water
- 2½ cups miniature marshmallows (about 5 ounces)
Instructions:
This dish is so entrenched in the American psyche that it seems
centuries old—surely sweet potatoes were served at the first Thanksgiving.
- Preheat the oven to 350°F. Lightly butter a 9 × 13-inch baking dish.
- Spread the yams in the prepared dish. Sprinkle with the brown sugar, then dot with the butter and drizzle with the water. (The yams can be prepared up to 8 hours ahead, stored in a cool place.)
- Bake, stirring occasionally, until syrupy and bubbling, about 45 minutes. Remove from the oven. Position the broiler rack 6 inches from the source of heat and preheat the broiler.
- Spread the marshmallows on top of the yams. Broil until the marshmallows are lightly toasted, 1 to 2 minutes. Serve immediately.