Yam Woodrow casserole is one of those old-fashioned holiday side dishes that earns a permanent place on the table because it is simple, nostalgic, and surprisingly irresistible. With just four ingredients, this version leans into the classic sweet-savory comfort of canned yams baked with butter and brown sugar, then finished with a lightly crisp, golden top that tastes like fall in casserole form.
This casserole pairs especially well with roast turkey, baked ham, pork loin, or simple roast chicken, and it sits nicely alongside green beans, collard greens, or a tart cranberry relish that balances its sweetness. Because it is rich and soft, I like serving it with something savory and something crisp to round out the plate.
4-Ingredient Yam Woodrow Casserole
Servings: 8
Ingredients
2 cans (29 ounces each) yams or sweet potatoes in syrup, drained
1/2 cup unsalted butter, melted
3/4 cup packed brown sugar
2 cups mini marshmallows
Directions
1. Preheat the oven to 350°F and lightly butter a 9-by-13-inch baking dish.
2. Spread the drained yams in the baking dish and gently break up any very large pieces so the layer is fairly even.
3. Drizzle the melted butter evenly over the yams, then sprinkle the brown sugar across the top.
4. Bake for 25 minutes, until the casserole is hot and bubbling around the edges.
5. Remove the dish from the oven, scatter the mini marshmallows evenly over the top, and return it to the oven for 5 to 8 minutes, until the marshmallows are puffed and golden.
6. Let the casserole rest for about 5 minutes before serving so the syrupy base thickens slightly and the servings hold together better.
Variations & Tips
Less Sweet Version: Reduce the brown sugar to 1/2 cup if you want the natural flavor of the yams to come through a bit more. This is a good option when serving the casserole with ham or another sweet glazed main dish.
Butter Distribution: If your yams are packed in large chunks, cut them into smaller pieces before baking so the butter and sugar coat more evenly and every bite gets some of the syrupy topping.
Marshmallow Timing: Keep a close eye on the marshmallows during the final bake. They can go from pale to deeply browned quite fast, especially in a hot oven, so start checking at the 5-minute mark.
Make-Ahead Tip: Assemble the yams, butter, and brown sugar in the baking dish several hours ahead and refrigerate. Add the marshmallows only for the final bake so they stay soft inside and golden on top.