Name: Sweet Potato Casserole With Canned Yams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 (29-ounce) cans yams, drained; 1/2 cup brown sugar; 1/3 cup melted butter; 2 large eggs; 1/4 cup milk or heavy cream; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 cup chopped pecans; 2 cups mini marshmallows

When the holidays roll around, I always find myself craving the cozy comfort of this Sweet Potato Casserole with Canned Yams. It’s the perfect balance of creamy, sweet, and crunchy, all baked into one irresistible dish. I’ve made this casserole for years, and it’s one of the first sides to disappear at any gathering. What I love most is that it uses canned yams, which makes the prep incredibly quick without sacrificing any of that home-cooked flavor.

The fluffy marshmallows, the buttery pecan topping, and that smooth sweet potato layer all come together like a warm hug. Whether you’re hosting Thanksgiving dinner or need a standout side for a potluck, this casserole delivers every single time. Plus, it’s so easy to make—no peeling or boiling required!

Why You’ll Love This Sweet Potato Casserole With Canned Yams

This dish is a crowd-pleaser that’s both nostalgic and incredibly simple. It’s the shortcut version of a holiday classic, thanks to the canned yams that save you serious prep time. The combination of textures—the creamy base, the crunchy pecan topping, and the gooey marshmallows—is just magical. It can easily be made ahead and reheated, which is a lifesaver when you’re juggling multiple dishes. Best of all, it tastes like you spent hours making it, even if it came together in 30 minutes.

What Kind of Canned Yams Should I Use?

Not all canned yams are created equal. Look for canned yams or sweet potatoes that are packed in light syrup or juice—not heavy syrup. You’ll drain them before using, so don’t worry too much about the liquid. I prefer whole or large-cut yams because they tend to be firmer and yield a better texture when mashed. Skip the pre-mashed or pureed versions for this recipe to keep that hearty, homemade feel.

Options for Substitutions

No Marshmallows? Swap them for a streusel topping made with brown sugar, butter, and flour.
Nut-Free? Omit the pecans or replace them with sunflower seeds for a crunch without the allergens.
Vegan Version? Use vegan marshmallows and plant-based butter.
Lower Sugar? Reduce the brown sugar in the filling or skip the marshmallow topping entirely.
Gluten-Free? This dish is naturally gluten-free if you make sure your toppings are too—just double-check the marshmallows and any added ingredients.

Ingredients for this Sweet Potato Casserole With Canned Yams

Canned Yams (or Sweet Potatoes): The star of the dish, canned yams make this recipe quick and easy while providing that sweet, velvety base.
Brown Sugar: Adds deep, caramel-like sweetness to both the filling and the topping.
Butter: Gives richness and helps bind the ingredients together while adding a savory depth.
Eggs: Essential for structure and helps the casserole set without becoming too dense.
Milk or Heavy Cream: Adds creaminess to the mashed yam mixture.
Vanilla Extract: Enhances the natural sweetness and gives warmth to the flavor profile.
Salt: Balances the sweetness and boosts all the other flavors.
Ground Cinnamon and Nutmeg: These warm spices bring out the classic holiday flavors.
Pecans: Add crunch and nutty contrast to the smooth casserole base.
Mini Marshmallows: Toast up beautifully in the oven to create that iconic sweet topping.

Step 1: Prepare the Oven and Dish

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.

Step 2: Drain and Mash the Canned Yams

Open and drain the canned yams well to remove excess liquid. Transfer them to a large mixing bowl and mash until smooth using a potato masher or hand mixer.

Step 3: Mix the Filling

To the mashed yams, add brown sugar, melted butter, eggs, milk or cream, vanilla extract, salt, cinnamon, and nutmeg. Mix until fully combined and smooth.

Step 4: Transfer to Baking Dish

Pour the yam mixture into your prepared baking dish and smooth out the top using a spatula.

Step 5: Add the Topping

Sprinkle the top with chopped pecans evenly. Then add a generous layer of mini marshmallows across the entire surface.

Step 6: Bake the Casserole

Place the dish in the oven and bake for 25–30 minutes, or until the marshmallows are golden brown and the casserole is heated through. If the marshmallows start to brown too quickly, loosely cover with foil halfway through.

Step 7: Cool and Serve

Remove from the oven and allow to cool for about 5–10 minutes. Serve warm as a delightful side dish that tastes like dessert.

How Long to Prepare the Sweet Potato Casserole With Canned Yams

Prep Time: Since we’re using canned yams, the preparation time is significantly reduced. It takes about 10–15 minutes to mash the yams and mix in the filling ingredients. Prepping the topping and assembling the casserole adds another 5 minutes.

Cook Time: The casserole bakes for around 25–30 minutes at 350°F. You’ll want to watch the marshmallows closely during the final minutes to make sure they’re perfectly golden and not overly toasted.

Total time: Around 40–45 minutes from start to finish.

Tips for Perfect Sweet Potato Casserole With Canned Yams

Always drain your canned yams thoroughly to prevent a watery casserole.
Use room-temperature eggs to help the filling blend smoothly.
Taste the yam mixture before baking and adjust sugar or spices as needed.
Lightly toast the pecans beforehand for added depth of flavor.
For an evenly toasted marshmallow topping, keep a close eye during the last 5 minutes of baking.

Watch Out for These Mistakes While Cooking

Not draining the yams – Too much moisture can lead to a soupy consistency.
Skipping the eggs – This can cause the casserole to be too soft and not set properly.
Adding marshmallows too early – They can burn if added too soon or baked too long.
Overmixing the filling – Can make the texture gummy; mix just until combined.
Undercooking – A rushed bake won’t give the topping enough time to caramelize and the center to heat through.

What to Serve With Sweet Potato Casserole With Canned Yams?

1. Herb-Roasted Turkey

The traditional pairing—its savory notes are the perfect match to the sweet and spiced casserole.

2. Green Bean Almondine

Bright and crisp, this vegetable side balances the richness of the casserole beautifully.

3. Cranberry Sauce

The tartness of cranberry cuts through the sweetness and adds a fresh contrast.

4. Garlic Mashed Potatoes

Another comforting classic, adding a creamy, savory base to your holiday plate.

5. Honey-Glazed Carrots

Carrots echo the sweetness while their natural flavor offers a bit of earthiness.

Storage Instructions

Refrigeration: Once cooled, store leftovers in an airtight container or cover the baking dish with foil or plastic wrap. It keeps well in the fridge for up to 4 days.

Freezing: You can freeze the casserole before or after baking. If freezing before, hold off on the marshmallows until you’re ready to bake. Wrap tightly with plastic wrap and foil. Freeze for up to 2 months.

Reheating: To reheat, bake at 325°F until warmed through. If reheating an entire casserole, cover it with foil to prevent over-browning the topping. For individual portions, microwave in short bursts.

Estimated Nutrition (Per Serving)

Calories: 290
Protein: 3g
Carbohydrates: 42g
Sugar: 22g
Fat: 13g
Saturated Fat: 6g
Fiber: 3g
Sodium: 210mg
Cholesterol: 45mg

Frequently Asked Questions

What if I don’t have mini marshmallows?

You can use large marshmallows cut in half, or make a brown sugar streusel topping instead.

Can I make this casserole ahead of time?

Yes! Assemble everything except the marshmallows, cover and refrigerate up to 24 hours in advance. Add the marshmallows just before baking.

How do I make it less sweet?

Reduce the brown sugar by half or leave off the marshmallows entirely if you prefer a more savory side.

Can I use fresh sweet potatoes instead?

Absolutely. Roast or boil them until soft, then mash and proceed with the rest of the recipe.

Is this gluten-free?

Yes, as long as your marshmallows and other ingredients are certified gluten-free.

Conclusion

Sweet Potato Casserole With Canned Yams is the kind of dish that tastes like a hug in casserole form. With the ease of canned yams and the nostalgic flavors of brown sugar, vanilla, pecans, and gooey marshmallows, it’s a must-make for any festive table. Whether you’re preparing it for a major holiday or just craving comfort food, this recipe is foolproof, fast, and full of flavor. Give it a try and watch it disappear before your eyes!