Description
If you’re looking for a crowd-pleasing holiday side dish that comes together quickly and tastes like pure comfort, this Sweet Potato Casserole With Canned Yams is the answer. It’s rich, creamy, and topped with golden toasted marshmallows and buttery pecans—perfect for Thanksgiving, Christmas, or any cozy gathering. This easy recipe skips the peeling and boiling by using canned yams, making it one of the best quick breakfast or dinner ideas when you’re short on prep time. Whether you’re planning a big family feast or need a simple make-ahead dish, this easy recipe fits right into your collection of go-to food ideas.
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
Instructions
1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Drain the canned yams thoroughly and place them in a large bowl.
3. Mash the yams until smooth using a potato masher or hand mixer.
4. Add brown sugar, melted butter, eggs, milk, vanilla extract, salt, cinnamon, and nutmeg. Mix until well combined.
5. Transfer the yam mixture to the prepared baking dish and spread it evenly.
6. Sprinkle chopped pecans evenly over the top.
7. Cover the entire surface with mini marshmallows.
8. Bake for 25–30 minutes or until marshmallows are golden and the casserole is hot.
9. Let cool for 5–10 minutes before serving.
Notes
You can prepare the casserole in advance and add marshmallows just before baking.
Toast the pecans before adding for extra crunch and deeper flavor.
For a less sweet version, reduce the brown sugar or skip the marshmallows.
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 22g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg