Thanksgiving would not be the same without a yam casserole. And in our family, my mother has always put yams on pineapple rounds with a giant marshmallow on top.
You know I like to put everything in a mason jar, so I had to make one of my favorite dishes into individual servings. Instead of buying a can of yams, it’s easy to just buy a yam and cook it up yourself. The pineapple and marshmallows are the perfect combination with the yams. Another perfect Thanksgiving side dish.
Plus you can double this recipe for a crowd or keep this as a small batch for your intimate Thanksgiving dinner.
Candied Yams Casserole
1 large yam, peeled and diced into large chunks
1 1/2 Tbsp butter
2 Tbsp sugar
2 Tbsp brown sugar
1-2 Tbsp milk
1 tsp ground cinnamon
1 Tbsp corn syrup
1 – 20 oz can pineapple chunks, drained
Preheat oven to 350 degrees.
Place enough water in a medium sauce pan to cover yams. Place on stovetop and bring to a boil. Add yams and cook for 15 minutes or until the yams are fork tender.
Once yams are finished cooking, drain and add to mixing bowl. Add in butter, sugars, 1 Tbsp milk, corn syrup, and cinnamon. Use a masher and mash yams. If more milk is needed, add up to another 1 Tbsp.
Drain pineapple chunks. Evenly distribute among four 8 oz Mason Jars.
Divide yam mixture among the four mason jars. Top with a handful of mini marshmallows. (Reminder: the marshmallows will expand so don’t put too many on top.)
Place in the oven for 8-10 minutes until marshmallows are brown. Turn halfway through if one side is getting browner than the other.