Description
A bright, tropical twist on the holiday classic. Creamy mashed yams blend with cinnamon, brown sugar, butter, and juicy crushed pineapple for sweetness and tang. Topped with toasty pecans and gooey marshmallows for irresistible texture.
Ingredients
Scale
- 1 (40-ounce) can cooked yams, drained
- ¼ cup unsalted butter, melted
- ¼ cup brown sugar
- 1 egg, beaten
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup crushed pineapple, drained
- 8 ounces large marshmallows, halved
- ¼ cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, mash drained yams until smooth. Stir in melted butter, brown sugar, beaten egg, cinnamon, and salt until creamy and spiced.
- Fold in crushed pineapple evenly. Spread mixture into prepared pan.
- Arrange halved marshmallows evenly on top. Sprinkle with chopped pecans.
- Bake 25–30 minutes until marshmallows puff and turn golden and casserole is warmed through.
- Let cool 5–10 minutes before serving to help set.
Notes
Drain yams and pineapple well to avoid soggy casserole.
Add egg after yam mixture cools slightly to prevent scrambling.
Halve marshmallows for more even, caramelized topping.
For extra caramelization, briefly broil 1–2 minutes at end, watching closely.
Make ahead: bake yam-pineapple base in advance; add topping just before reheating.
- Prep Time: 15
- Cook Time: 30
- Category: Side Dish, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 312
- Sugar: 35g
- Sodium: 136mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 51mg
Keywords: sweet potato casserole, pineapple casserole, holiday side, marshmallow topping, pecans, fall recipe