Canned Sweet Potato Casserole is an easy, comforting side made with creamy sweet potatoes, buttery marshmallows, and crunchy pecans. Using canned sweet potatoes saves time when the holiday kitchen is already busy with chopping, boiling, and juggling limited space on the stovetop.
Serve it alongside roast turkey or crockpot ham for a classic holiday meal.
Holly’s Recipe Highlights: Canned Sweet Potato Casserole
- Why Make It: Canned sweet potatoes skip the peeling, chopping, and boiling while still delivering the classic holiday flavor.
- Skill Level: Beginner-friendly with easy mixing, mashing, and baking.
- Swaps: Canned yams can be used in place of canned sweet potatoes, and walnuts make a great substitute for pecans.
- Make Ahead: Prepare the sweet potato filling ahead of time, then add the topping before reheating and serving.
Total Time: 35 Mins (10 Mins Prep) Servings: 8 Cook Method: Oven
Ingredient Notes
- Canned Sweet Potatoes or Yams: Drain well before mashing. This prevents watery filling. The canned shortcut eliminates the need to peel and precook fresh sweet potatoes.
- Heavy Whipping Cream: Adds richness and creates a smooth, creamy mash. Half-and-half can be used for a slightly lighter texture.
- Brown Sugar: Adds caramel-like sweetness to the casserole. Light or dark brown sugar works well, with dark brown sugar providing a deeper molasses flavor.
- Cinnamon: Adds warm holiday flavor without overpowering the sweet potatoes. Pumpkin pie spice can be used for a more pronounced spiced flavor.
- Mini Marshmallows: Create a classic sweet, gooey topping with a lightly toasted finish. For a less-sweet casserole, simply leave them off.
- Variations: Swap the marshmallow-pecan topping for brown sugar streusel, or skip the nuts and reduce the sweetness as desired.
How to Make Canned Sweet Potato Casserole
- Drain the sweet potatoes, then mash.
- Blend in the cream, butter, brown sugar, salt, egg, and cinnamon.
- Spread the sweet potato mixture evenly into a casserole dish.
- Toss the mini marshmallows and pecans with melted butter. Add to the casserole.
- Bake and rest (full recipe below).
Save It for Later
- Refrigerate: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze the sweet potato portion without marshmallows. Thaw overnight in the refrigerator before reheating. Add fresh toppings.
- Reheat: Cover loosely with foil and warm in a 350°F oven for 15 to 20 minutes or until heated through. Remove the foil and bake for another 3 to 5 minutes. Let sit for 5 minutes before serving. If reheating from cold, it may need 20 to 25 minutes.
- Make it Ahead: Bake the filling without the topping, refrigerate, then add the marshmallows and pecans before cooking.
Easy Thanksgiving Sides
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Canned Sweet Potato Casserole
Canned sweet potato casserole is creamy, buttery, and lightly spiced with cinnamon, then baked under a gooey marshmallow and crunchy pecan topping.
Equipment
Ingredients
- 1 (29 ounce) can canned sweet potatoes, or canned yams, drained
- 3 tablespoons heavy whipping cream
- 1 tablespoon melted butter
- 1 tablespoon brown sugar
- 1 large egg
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
Topping
- 1½ cup mini marshmallows
- ¼ cup chopped pecans
- 1 tablespoon melted butter
Instructions
- Preheat oven to 350°F.
- Drain canned sweet potatoes well and place in a bowl.
- Mash sweet potatoes and mix with whipping cream, butter, brown sugar, egg, salt, and cinnamon until smooth.
- Spread into a 2-quart baking dish.
- Mix together marshmallows, pecans and butter. Sprinkle over the mashed sweet potatoes.
- Bake for 20 minutes or until heated through. Cool 5 minutes before serving.
Notes
- Make Ahead: Make the casserole. Bake without the topping, cool, and then refrigerate overnight. Sprinkle the topping on and bake until heated through and the marshmallows become toasted.
- Leftovers: Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered with foil in a 350°F oven for 15 to 20 minutes or until heated through.
- Freezing: Freeze this casserole, covered with plastic wrap, for up to 6 months. Thaw overnight in the refrigerator before reheating.
- Alternative Topping: 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 the sweet potato mixture and bake.
Nutrition Information
Calories: 205kcal | Carbohydrates: 31g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 150mg | Potassium: 520mg | Fiber: 4g | Sugar: 14g | Vitamin A: 19956IU | Vitamin C: 20mg | Calcium: 52mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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