The Quintessential Marshmallow Sweet Potato Casserole is a Thanksgiving staple for many across America. This is one dish that most cannot pass on with its delicious, ooey gooey center of mashed sweet potatoes topped with that light and fluffy marshmallow.
This iconic casserole was created by the Ruckheim brothers’ corporation, Angelus Marshmallows.
Side Note: The Ruckheim brothers also created the Cracker-Jack.
The brothers’ were trying to boost sales for their marshmallows and in 1917 they hired a recipe developer named Janet McKenzie Hill.
Side Note: Janet McKenzie Hill in 1896 founded the Boston Cooking School Magazine, which was later renamed, American Cookery.
They asked Hill to come up with a way to “encourage home cooks to use the marshmallow candy as an everyday ingredient”. Hill created a recipe booklet for the corporation and in it was “the first documented appearance of mashed sweet potatoes baked with a marshmallow topping”.
With only 7 ingredients, our Southern-Style Yams can be made ahead of time and the casserole can be baked later in the afternoon.
Happy Thanksgiving from the Bruce’s Yams family to yours!
Southern-Style Favorite Yams (pictured above)
- 1 (40 oz.) can Bruce’s Yams Cut Sweet Potatoes in Syrup (drained well)
- 2 egg yolks
- 3 tbs. melted (cooled) unsalted butter
- 1/3 cup heavy cream
- 1/4 cup light brown sugar
- 1-1/2 tsp. pumpkin pie spice (or 1 tsp. cinnamon and 1/2 tsp. nutmeg)
- 1-1/2 cups mini marshmallows
- Heat oven to 350°F.
- In the bowl of a mixer, combine the Bruce’s Yams, egg yolks and butter.
- When blended add cream, brown sugar and spices; transfer to a 1 quart (6” x 9”) glass baking dish (or a 9” pie plate).
- Cover top of casserole with mini marshmallows and bake for 25-30 minutes until tops of marshmallows are light golden brown.
*For a variation: Spread an 8 oz. (well drained) can of crushed pineapple on top of casserole before covering with mini marshmallows.
SAVE THAT SYRUP! The slightly thick, sweet syrup found in our Bruce’s Yams Cut Sweet Potatoes in Syrup can be used in other recipes, such as the adult cocktail below or any other whiskey, bourbon or dark rum cocktail. Cheers!
Southern Whirling Dervish Sweet Potato Cocktail
- 4 tablespoons syrup from Bruce’s canned yams
- 3 ounces Jack Daniel's Honey Whiskey
- 6 ounces organic apple juice
- 2 teaspoons fresh lemon juice
- Dash or two of lemon bitters
- Lemon peel and Luxardo cherries; garnish
- Fill a cocktail shaker 1/3 with ice cubed.
- Double strain yam syrup and add to cocktail shaker along with whiskey, apple juice and lemon juice.
- Shake until icy cold and split between 2 chilled cocktail glasses.
- Dash with bitters onto cocktail and garnish with a lemon peel or Luxardo cherries.
Yield: 2 cocktails