This Yams With Marshmallows Recipe Produces A Thanksgiving Classic

The first time I ever tasted yams with marshmallows, I was about ten years old at my Aunt Carol’s house for Thanksgiving. It was a sight to behold, a casserole dish filled with bright orange mash and topped with a perfectly toasted, golden-brown blanket of melted marshmallows. It was practically dessert for dinner, and my sweet tooth was in heaven. For years, that simple, classic version was the only one I knew, and it held a special place on our family’s holiday table.

But as I got older and started developing my own recipes, I knew I could take this beloved dish and give it a little more personality. The original is wonderful, but it can be a little one-note, just pure sweetness. I wanted something with more depth, more texture, and a little surprise that would make people say, “What is in this? It’s amazing!”

My version starts with roasting the sweet potatoes to concentrate their flavor, not boiling them into a watery mash. Then comes the magic. I use nutty browned butter, a crunchy pecan streusel layer right under the marshmallows, and my secret ingredient, a tiny pinch of smoked paprika. It doesn’t make it spicy, it just adds this subtle, smoky warmth that balances all that sweetness and makes this the best yams with marshmallows recipe you’ll ever try.

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Why This Yams With Marshmallows Recipe Works

Let’s be honest, yams with marshmallows is a cornerstone of Southern holiday meals, especially Thanksgiving. The dish itself has a fascinating history, becoming popular in the early 20th century after the company that produced marshmallows started marketing them as a versatile ingredient for more than just candy. They printed recipe booklets, and the idea of pairing sweet, gooey marshmallows with earthy sweet potatoes took hold and never let go. It’s comfort food, pure and simple.

It’s that sense of tradition and comfort that makes the dish so popular year after year. It represents family gatherings, warmth, and a little bit of indulgence. Kids love it, and adults feel a sense of nostalgia with every bite. It’s a side dish that feels like a special treat, bridging the gap between the savory and sweet parts of the meal.

But a classic can always be improved upon, and that’s why this recipe truly shines. I didn’t just add toppings, I rebuilt the flavor from the ground up. Browning the butter adds an incredible layer of nutty richness that plain melted butter just can’t compete with. The pecan streusel introduces a much needed textural contrast, a buttery crunch that stands up to the creamy sweet potatoes and the soft marshmallows.

And the real star, the smoked paprika, is the twist that elevates everything. It’s unexpected. That whisper of smokiness cuts through the richness and sweetness, creating a more complex and balanced flavor profile. It turns a simple, sweet side dish into a sophisticated casserole that will have everyone at the table asking for your secret. This isn’t just another yams with marshmallows recipe, it’s an experience.

Ingredients for Yams With Marshmallows

The magic of this dish comes from using high-quality ingredients and combining them in a way that enhances their natural flavors. Each component plays a critical role, from the earthy sweet potatoes to the surprising pinch of spice. Here’s what you’ll need to create this showstopper.

• For the Sweet Potatoes:
  • 3 lbs sweet potatoes (about 4-5 medium), scrubbed
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup heavy cream, warm
  • 1/2 cup packed dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon smoked paprika (the twist)
  • 1 large egg, lightly beaten
• For the Topping:
  • 1 cup chopped pecans
  • 1/4 cup all-purpose flour
  • 1/4 cup packed dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • 1 (10-ounce) bag mini marshmallows

A few notes on these ingredients make all the difference. For the sweet potatoes, look for ones with dark orange flesh like Jewel or Garnet varieties. They are sweeter and have a moister texture when cooked, which is perfect for a creamy casserole. Using dark brown sugar instead of light brown sugar adds a deeper, more molasses-forward flavor that pairs beautifully with the spices.

The unsalted butter is crucial, especially for browning. It allows you to control the saltiness of the final dish and lets the nutty flavor of the browned milk solids shine through. And of course, the smoked paprika is my secret weapon. Please don’t substitute it with sweet or hot paprika. You need that distinct smoky element to balance the sweetness of the sugar and marshmallows. It’s the ingredient that transforms this from a good side dish to a great one.

Step-by-Step Instructions For Making Yams With Marshmallows

Following these steps carefully will ensure your casserole has the perfect texture and a deep, complex flavor. We’ll build this dish in layers, making sure each component is perfect before bringing it all together.

Step 1: Roast the Sweet Potatoes

First things first, preheat your oven to 400°F. While it’s heating up, give your sweet potatoes a good scrub and prick them all over with a fork. This step is important, as it allows steam to escape while they bake, preventing any potato explosions in your oven. Place them on a baking sheet lined with foil for easy cleanup and roast for about 45 to 60 minutes. You’ll know they’re ready when they are very soft and a knife slides in with absolutely no resistance. Roasting, instead of boiling, caramelizes the natural sugars in the potatoes, giving you a much deeper, sweeter flavor base for your casserole.

Step 2: Prepare the Brown Butter

While those potatoes are getting cozy in the oven, you can make the brown butter. This is a game changer. Melt a stick of unsalted butter in a light-colored skillet over medium heat. Using a light-colored pan is key because you need to watch the color change. The butter will melt, then foam, and then you’ll start to see little brown specks forming at the bottom. Swirl the pan occasionally to ensure even cooking. It will start to smell incredibly nutty and rich. Once you see those brown specks and smell that toasty aroma, immediately pull it off the heat to prevent it from burning. Set it aside.

Step 3: Make the Pecan Streusel

Now for the crunchy layer. In a small bowl, mix together the chopped pecans, all-purpose flour, dark brown sugar, and a little cinnamon. Add the cold, cubed butter. Using your fingertips, rub the butter into the dry ingredients until the mixture looks like coarse crumbs with some larger, pea-sized pieces remaining. Using cold butter is essential for a crisp, crumbly streusel. Set this bowl aside for later.

Step 4: Mash the Sweet Potatoes

Once the sweet potatoes are done roasting and have cooled just enough to handle, lower your oven temperature to 375°F. Slice the potatoes in half and scoop the soft, delicious flesh into a large bowl, leaving the skins behind. Add your glorious browned butter, the warm heavy cream, brown sugar, vanilla, orange juice, and all the spices, including that secret smoked paprika. Mash everything together with a potato masher, or for an extra smooth consistency, use an electric mixer on low speed. Be careful not to overmix. Taste it and add a little more salt or spice if you think it needs it.

Step 5: Assemble and Bake

Gently mix the beaten egg into the sweet potato mixture until it’s just combined. The egg adds richness and helps set the casserole. Spread this beautiful orange mixture evenly into a 9×13 inch baking dish. Sprinkle the pecan streusel you made earlier all over the top. Pop it into the oven and bake for 20 to 25 minutes. The casserole should be hot all the way through, and the streusel should be a light golden brown.

Step 6: Add Marshmallows and Finish

This is the final, most exciting step. Carefully take the dish out of the oven and scatter the mini marshmallows in a generous, even layer over the entire surface. Return it to the oven for another 8 to 10 minutes. You have to watch it like a hawk during this time because marshmallows can go from perfectly toasted to burnt in a matter of seconds. Pull it out when they are puffed up and a beautiful golden brown. Let the casserole stand for at least 10 minutes before serving. This allows it to set up a bit and makes it easier to scoop.

How To Serve Yams With Marshmallows

Serving this beautiful yams with marshmallows casserole is one of the highlights of any holiday meal. It brings such a vibrant color and a sense of festive indulgence to the table. I always serve it warm, but not piping hot straight from the oven. Letting it rest for about 10 to 15 minutes allows the flavors to meld and the casserole to set slightly, making it much easier to serve clean, beautiful portions.

This dish is a natural star on any Thanksgiving or Christmas spread. It sits perfectly alongside the main attractions and other classic sides. I love to present it in the same dish it was baked in, as the layers of sweet potato, streusel, and toasted marshmallow are just too pretty to hide. Make sure you have a large serving spoon ready, as everyone will be eager to dig in.

For the perfect plate, here are a few of my favorite ways to serve it:

• The Classic Holiday Plate: A generous scoop right next to slices of roasted turkey or glazed ham. The sweetness of the yams with marshmallows is a fantastic counterpoint to the savory, salty meat. A drizzle of gravy nearby is never a bad idea either.
• Balancing with Greens: To cut through the richness, serve it alongside something fresh and slightly bitter, like sautéed green beans with almonds, a simple arugula salad with a lemon vinaigrette, or some savory collard greens. This creates a wonderful balance of flavors on the palate.
• As a Bridge Course: Because of its dessert-like qualities, you can also serve smaller portions as a transition between the main course and the actual dessert. It satisfies that craving for something sweet without committing to a full slice of pie just yet.
• Next-Day Brunch: Don’t underestimate the power of leftover yams with marshmallows. A small scoop next to some scrambled eggs and bacon is a surprisingly delightful brunch combination. The sweet and savory mix is just fantastic.

No matter how you choose to serve it, this dish is all about comfort, celebration, and sharing good food with the people you love. It’s a recipe that creates memories, and seeing the smiles around the table as everyone enjoys their first bite is the best part of all.

How To Store & Reuse Yams With Marshmallows Leftovers

Having leftovers of this yams with marshmallows casserole is one of my favorite parts of the holidays. It’s like getting to enjoy a little piece of the celebration for a few more days. Proper storage is key to making sure it tastes just as good on day two or three as it did on the first night. The most important thing is to let the casserole cool down completely to room temperature before you even think about putting it away.

Once it’s cool, you can either cover the baking dish tightly with plastic wrap or foil, or you can transfer the leftovers to an airtight container. I usually just cover the original dish to save myself from washing another one. Stored this way, the casserole will keep beautifully in the refrigerator for up to four days. The marshmallow topping will lose its crispness and become a bit softer, but the flavor will still be absolutely delicious.

When you’re ready to enjoy those leftovers, you have a few options for reheating and reusing them:

• Oven Reheating (Best Method): To bring back some of that freshly baked magic, the oven is your best friend. Preheat it to 350°F. Cover the casserole dish with foil to prevent the marshmallows from burning and bake for about 20 minutes, or until it’s heated through. If you want to re-crisp the topping, you can remove the foil for the last 5 minutes of baking.
• Microwave Reheating (Quickest Method): For a quick, single serving, the microwave works just fine. Scoop a portion onto a microwave-safe plate and heat it in 30-second intervals until it’s as warm as you’d like. The marshmallows will become very soft and melty, which is still quite a treat.
• Creative Reuse – Sweet Potato Swirl: My absolute favorite way to reuse leftovers is to stir a spoonful into my morning bowl of oatmeal or yogurt. It adds sweetness, spice, and a creamy texture that feels incredibly decadent. It’s like having Thanksgiving for breakfast.
• As a Dessert Topping: You can even use a small scoop of the cold casserole as a topping for a scoop of vanilla ice cream. The combination of the warm spices from the sweet potatoes and the cold, creamy ice cream is simply divine.

I don’t recommend freezing the fully assembled and baked casserole, as the texture of the marshmallows can become a bit strange upon thawing. However, you can freeze the sweet potato base before baking and adding the toppings. Just thaw it in the fridge, then add the streusel and marshmallows and bake as directed for a “fresh” casserole later on.

Substitutions & Variations For Yams With Marshmallows

While I believe this recipe is pretty perfect as it is, one of the best things about cooking is making a recipe your own. This yams with marshmallows casserole is a fantastic canvas for your creativity. Whether you have dietary restrictions or just want to experiment with different flavors, there are plenty of simple swaps and additions you can make.

Feel free to play around with the spices, nuts, and even the base itself. A small change can create a whole new experience while keeping the comforting spirit of the original dish intact. It’s a great way to use what you have on hand or to tailor the dish to your family’s specific tastes.

Here are some of my favorite substitutions and variations to get you started:

• Nut Variations: If you’re not a fan of pecans, or simply don’t have any, feel free to swap them for chopped walnuts, almonds, or even hazelnuts in the streusel. For a nut-free version, you can use rolled oats or crushed cornflakes to get a similar crunchy texture.
• Spice It Up: If you like a little more heat, add a pinch of cayenne pepper or chipotle chili powder to the sweet potato mixture along with the smoked paprika. The combination of smoky, sweet, and spicy is absolutely incredible. A dash of ground ginger or cardamom can also add a lovely, unexpected warmth.
• Citrus Swap: The orange juice adds a subtle brightness, but you can achieve a similar effect with a tablespoon of fresh lemon juice or even a little bit of bourbon or dark rum for a more adult-friendly kick. A teaspoon of orange or lemon zest would also be a wonderful addition.
• Make It Dairy-Free: For a dairy-free version, you can easily substitute the unsalted butter with a high-quality plant-based butter and the heavy cream with full-fat coconut cream. The coconut cream will add a slight coconut flavor, which pairs beautifully with the sweet potatoes.
• Topping Twists: Instead of marshmallows, you could opt for a full pecan streusel topping for a more traditional sweet potato casserole. Or, try a meringue topping, like you’d find on a lemon meringue pie, for a truly show-stopping presentation. Just toast it lightly with a kitchen torch or under the broiler.

5 FAQs About Yams With Marshmallows

Here are some straightforward answers to the most common questions I receive about this yams with marshmallows recipe.

Can I make yams with marshmallows ahead of time?

Absolutely! This is one of the best features of this recipe, especially when you’re juggling a dozen other dishes for a big holiday meal. You can prepare the sweet potato base one to two days in advance. Just follow the recipe through mashing the potatoes and spreading the mixture into your baking dish. At that point, let it cool completely, then cover it tightly with plastic wrap and store it in the refrigerator.

I also recommend making the pecan streusel topping ahead of time and storing it in a separate airtight container or zip-top bag in the fridge. Keeping them separate prevents the streusel from getting soggy. When you’re ready to bake, just take the casserole dish out of the fridge for about 30 minutes to take the chill off, then sprinkle the streusel on top and bake according to the instructions. You may need to add 5-10 minutes to the initial baking time to ensure it’s heated all the way through before adding the marshmallows.

What is the difference between yams and sweet potatoes for this yams with marshmallows recipe?

This is such a common point of confusion, and it’s mostly due to grocery store labeling in the United States. Botanically, true yams and sweet potatoes are completely different vegetables. True yams are native to Africa and Asia, have a bark-like skin, and their flesh is starchy and dry, more like a regular potato. What is typically sold as a “yam” in American supermarkets is actually a variety of sweet potato with dark reddish skin and bright orange flesh.

For this yams with marshmallows recipe, you absolutely want to use the orange-fleshed sweet potato (the kind often mislabeled as a yam). These varieties, like Garnet or Jewel, are naturally sweet, moist, and have a creamy texture when cooked, which is exactly what you need for a luscious casserole. If you were to use a true yam, the result would be much starchier, less sweet, and not nearly as vibrant in color. So, when you’re at the store, just grab those beautiful orange sweet potatoes, even if the sign calls them yams.

Why is my sweet potato casserole watery?

A watery sweet potato casserole is a common problem, and it almost always comes down to one thing, boiling the sweet potatoes. When you boil sweet potatoes, they absorb a significant amount of water, which then leaches out during baking, creating a soupy or watery consistency in your final dish. That’s precisely why my recipe calls for roasting them whole in their skins.

Roasting does the opposite of boiling. It draws moisture out of the potatoes, concentrating their natural sweetness and flavor. This results in a fluffier, creamier, and much more flavorful base for your casserole that holds its shape beautifully. Another potential culprit could be adding too much liquid, like cream or milk. Stick to the recipe amounts, and if your potato mixture seems a little loose, remember that the egg will help it set as it bakes.

How do I keep the marshmallows from burning on my yams with marshmallows?

The line between perfectly toasted and sadly burnt marshmallows is very thin. The key is timing and vigilance. Do not add the marshmallows at the beginning of the baking process. Bake the casserole with just the streusel first to allow the base to heat through completely. The marshmallows are added only for the last 8-10 minutes of baking.

During this final step, stay near your oven. Every oven is different, and those sugary puffs can go from golden to black in less than a minute. I recommend using a rack in the center of the oven, not at the top, to give them a little distance from the direct heat of the upper heating element. If you notice them browning too quickly on one side, you can quickly rotate the pan. If you’re feeling brave, you can place the casserole under the broiler for 30-60 seconds for a quick toast, but you cannot walk away for even a second if you choose this method.

Can I use canned yams for this recipe?

In a pinch, yes, you can use canned yams (which, again, are canned sweet potatoes). It’s a convenient shortcut that can save you a lot of time. However, I highly recommend using fresh sweet potatoes if you can, as the flavor and texture will be far superior. Canned yams are often packed in a heavy, sweet syrup and have a much softer, sometimes mushy, texture compared to freshly roasted potatoes.

If you do opt for canned, be sure to buy the kind packed in syrup, not water, and drain them very, very well. You’ll want to significantly reduce or even eliminate the brown sugar called for in the sweet potato base, as the canned yams are already quite sweet. Taste the mixture before you add any sugar and adjust accordingly. While it won’t have the deep, caramelized flavor that comes from roasting, it will still result in a tasty and beloved holiday side dish.

Try These Recipes Next

If you loved the warm, comforting flavors of this yams with marshmallows casserole, I have a few other recipes I think you’ll enjoy just as much.

• Sweet Potato Casserole with Pecan Streusel: If you love the base of this recipe but aren’t a big fan of marshmallows, this version focuses entirely on that crunchy, buttery pecan streusel topping.
• Over 25 Thanksgiving Casserole Recipes: Planning a big holiday meal? This is your ultimate guide to all the best casseroles, from green bean to mac and cheese, to fill out your table.
• Easy Sweet Potato Pie: Take your love for sweet potatoes from the side dish to the dessert table with this classic, silky-smooth sweet potato pie recipe. It’s a Southern staple for a reason.

Happy cooking, y’all!