Bruce’s Yam Mallow Casserole With Pineapple and Cinnamon

From the kitchen of Becky Krystal

Ingredients

• 3/4 cup light or dark brown sugar
• 1 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• Two (40-ounce) cans Bruce’s Yams Cut Sweet Potatoes in Syrup, drained and broken into smaller pieces with your hands if desired
• 4 tablespoons (1/2 stick) unsalted butter, cut into 1/4-inch cubes
• One (20-ounce) can crushed pineapple in juice, well-drained
• 1 to 2 cups large marshmallows

Directions

1. Preheat the oven to 350 degrees with the rack in the middle.
2. In a medium bowl, whisk together the sugar, salt and cinnamon. Place the sweet potatoes, butter, pineapple and sugar mixture in a large bowl and stir to combine. Transfer the mixture to a 9-by-13-inch baking dish and bake, uncovered, for 35 to 40 minutes, until the potatoes look glazed and there are no large pools of melted butter.
3. Turn the broiler to high. Arrange the marshmallows on top of the sweet potatoes in your desired pattern. Broil for 1 to 3 minutes, until puffy and browned. Serve warm.

Substitutions

Vegan? Use plant-based butter, coconut oil or olive oil instead of dairy butter, and vegan marshmallows.

Don’t want marshmallows? Leave them out; add toasted nuts instead, if desired.

Notes

If you don’t have a broiler-safe dish, bake the marshmallow-topped casserole at 350 degrees for about 5 minutes. The marshmallows will not be quite as dark or puffy.

To make this dish from scratch, steam about 6 pounds of sweet potatoes (unpeeled) in a few inches of water until fork tender. If your sweet potatoes are large, it might take up to 45 minutes (smaller sweet potatoes might take less time, so start checking at the 20-minute mark). Let cool completely, then using your hands, slide the potatoes out of their skins, and cut into 1- to 2-inch chunks. Then proceed with the recipe as written.