Canned Sweet Potato Casserole

Canned sweet potato casserole is an easy and delicious dish!

This sweet potato casserole recipe with yams, cinnamon, butter, and cream is so smooth and delish with a crunchy marshmallow pecan topping! Plus, it’s super quick to assemble and takes just minutes to oven-bake it until the marshmallows become golden and toasty. This simple and easy side dish is a favorite served at any holiday dinner table!

Easy Holiday Casserole!

Simple Ingredients

YAMS: The main ingredient is canned yams or sweet potatoes, which makes it so simple to make. Prefer fresh yams? No problem! If time is not an issue, peel and cut up 2-3 yams or sweet potatoes (depending on the size it should make about 3 cups), boil until soft, then mash and continue to follow the recipe.

DAIRY: Butter and cream create the best flavors for sweet potato casserole with canned yams, and the egg adds a fluffy texture. Dairy-free or vegan options include coconut butter or non-dairy margarine, and perhaps some oat, soy, or coconut cream.

TOPPING: Pecans blended with mini marshmallows create a sweet and caramelized topping. But feel free to leave the mini marshmallows out if desired, or substitute walnuts or crushed almonds for the pecans.

How to Make Easy Sweet Potato Casserole

This classic side dish is so simple to put together!

Drain canned yams and mash, then mix with the other casserole ingredients.
Mix topping ingredients and sprinkle on top.
Bake (per recipe below) and allow to cool & set for 5 minutes before serving.

Tips For Success!

Be sure to drain and rinse canned yams very well to give the casserole a fresh flavor and good consistency.
For a quick and easy make-ahead side dish, assemble the casserole and topping separately. Bake the casserole without the topping, cool it, and store it in the refrigerator overnight. Then just sprinkle the marshmallow pecan topping over the top and bake until heated through, and the marshmallows become melty and toasted.
Try making a streusel topping instead of marshmallow, for a different flavor profile. Just mix a cup of flour with ¾ cup of brown sugar, and ¼ cup of salted butter, and mix until crumbly. Spread the mixture on top before baking according to the recipe. Pecans can also be added to this mixture.

Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. Leftovers can be frozen in a freezer-safe container for up to six months, but they will taste the best if consumed within 2 months. Or add leftovers to muffins, cookies, or even a crustless pumpkin pie for extra flavor and nutrition.

Other Festive Favorites!

close up of Canned Sweet Potato Casserole in the dish

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Canned Sweet Potato Casserole

This easy sweet potato casserole with canned yams and topped with marshmallows and pecans makes a delicious and festive side dish!

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Prep Time 10 mins

Cook Time 20 mins

Total Time 35 mins

Servings

Author The Shortcut Kitchen

Ingredients

29 ounces canned yams , sweet potatoes, drained
3 tablespoons heavy cream
1 tablespoon melted butter
1 tablespoon brown sugar
¼ teaspoon salt
1 large egg
¼ teaspoon cinnamon

Topping

1 ½ cup mini marshmallows
¼ cup chopped pecans
1 tablespoon melted butter

Instructions

Preheat oven to 350°F.
Drain canned yams well and place in a bowl.
Mash yams and mix with remaining casserole ingredients until smooth.
Fold into an 2 quart baking dish.
Mix together marshmallows, pecans and butter. Sprinkle over the mashed yams.
Bake for 20 minutes or until heated through. Cool 5 minutes before serving.

Notes

Drain the canned yams very well for the best flavor and consistency.
Make the casserole ahead of time and reheat! Bake the casserole without the topping, cool and then refrigerate overnight. Simply sprinkle the topping on and bake until heated and the marshmallows become toasted.
Refrigerate leftovers covered for up to 4 days. Reheat covered with foil in the oven.
Freeze this casserole, covered with plastic wrap, for up to 6 months. Thaw in the refrigerator before reheating.
For a different flavor profile, make a streusel topping instead! Mix a cup of flour, ¾ cup brown sugar, and ¼ cup salted butter, and mix until crumbly. Spread on top of sweet potato mixture and bake.