Easy Sweet Potato Casserole with Canned Yams
This sweet potato casserole with canned yams is an easy recipe made with simple ingredients. It bakes up creamy, sweet, and golden brown, and it’s perfect for any holiday table.
You may also love my crockpot sweet potato casserole and sweet potato pie recipes.
This sweet potato casserole is one of the easiest side dish recipes you can make during the holidays. It uses canned sweet potatoes, so there’s no peeling involved, no extra cooking time, and no extra mess.
The texture stays smooth and creamy, and the flavor is sweet without being over the top.
It’s a classic Thanksgiving side dish that is perfect for any holiday table. The ingredients come together in one bowl, and it has a gooey marshmallow topping.
You can make it ahead of time if you need more room in your schedule or prep it right before Thanksgiving dinner. Either way, it’s always a delicious addition.
How to Make Sweet Potato Casserole using Canned Yams
Start by greasing an 8×8-inch casserole dish and preheating the oven to 350°F.
Place the sweet potatoes (yams) into a large bowl along with the melted butter, brown sugar, heavy cream, egg, vanilla, salt, and cinnamon. Use an electric mixer or potato masher to combine the ingredients until everything looks smooth.
Scoop the mixture into the baking dish and bake it for about 20 to 25 minutes. Remove it from the oven and sprinkle the mini marshmallows over the top, and place it back in the oven for another 10 to 15 minutes.
The top should be golden brown and the center set. Let it sit for a few minutes before serving.
Casserole Tips
- You can swap the marshmallows for a pecan topping made with chopped pecans, purpose flour, cinnamon, and cold or melted butter.
- Broil the casserole for a couple of minutes to get the marshmallows dark brown.
- Replace the cinnamon with pumpkin pie spice for a different flavor.
- Make sure the sweet potatoes are fully drained and rinsed to remove the canning syrup.
What’s the difference between sweet potatoes and yams?
Sweet potatoes and true yams come from different plant families, with sweet potatoes being root vegetables and yams being tubers. In the U.S., canned yams are actually sweet potatoes, so it can be confusing.
Just check the label if you’re unsure. Brands like Bruce’s Yams list only sweet potatoes, water, and sugar on the label, even though the cans are marketed as “yams.”
Make Ahead
You can make sweet potato casserole ahead of time. Prepare the mashed sweet potato mixture and spread it in the baking dish, then cover it with plastic wrap.
Store it in the fridge overnight. From there, bake it as written in the instructions. Add a few extra minutes to the cooking time if the dish is cold.
Storage
Store leftover casserole in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave or in a 325°F oven for 20 minutes or until warmed through.
Cooled sweet potato casserole can be stored in the freezer without any toppings. Add a layer of plastic wrap to the top, then wrap completely in foil. Freeze for up to 2 months. Thaw overnight in the fridge before baking and adding toppings.
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Ingredients
- 40 ounces canned yams, drained and rinsed
- ¼ cup unsalted butter, melted
- ¼ cup light brown sugar
- 2 tablespoons heavy cream
- 1 large egg
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 2 cups mini marshmallows
Instructions
- Preheat the oven to 350°F, and grease a 8×8-inch baking dish. Set aside.
- In a large bowl, use an electric mixer to mix all the ingredients except the marshmallows.40 ounces canned yams¼ cup unsalted butter¼ cup light brown sugar2 tablespoons heavy cream1 large egg½ teaspoon vanilla extract½ teaspoon salt¼ teaspoon ground cinnamon
- Scoop the mixture into the prepared baking dish. Bake for 20-25 minutes, then top with mini marshmallows.2 cups mini marshmallows
- Continue baking for an additional 10-15 minutes. The casserole is done when the marshmallows are lightly browned and the sweet potato mixture is set. Optional: broil the casserole briefly to get a darker brown color on the marshmallows.
- Serve hot as a side dish.
Suggested Equipment
Notes
Nutrition
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We’d Love If You’d Rate It Leave a Review!Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
