This canned sweet potato casserole is an easy twist on a classic favorite, topped with toasty marshmallows and crunchy pecans.
Using canned sweet potatoes (or yams) saves precious time needed to prepare the rest of the holiday feast!
This canned sweet potato casserole is a creamy delight that is so festive and delicious.
Easy Sweet Potato Casserole
- Quick & easy! Canned sweet potato casserole is a time, labor, and penny saver. No need to peel or pre-cook the sweet potatoes for this cozy classic!
- Versatile! Side dish or dessert, sweet potato casserole is a festive addition to any holiday or special occasion feast!
- Make ahead fave! Make canned sweet potato casserole up to two days ahead, chill, and reheat when ready! Or make two and freeze one for later!
Canned Sweet Potatoes vs. Canned Yams?
What’s the difference between canned yams and canned sweet potatoes in cooking? Both are used interchangeably in most recipes. Yams are dry and starchy with white flesh and a rough, brown exterior similar to a regular potato. Sweet potatoes are moist with orange, purple, or white flesh and have smooth, thin, orange skins.
Ingredients and Variations
Easy to find ingredients are all you need to create this cozy classic!
Yams – Canned sweet potatoes need to be drained before use. Want to use fresh? Simply peel, cut up, and boil 2-3 sweet potatoes (or yams) and mash them before starting in Step 3.
Dairy – Heavy cream and real butter complement the sweet flavors of the yams. Make a dairy-free casserole using coconut oil and coconut cream, oat milk, or soy milk. Brown sugar can be replaced with maple syrup, honey, or a sugar-free alternative of your choice.
Toppings – The mini marshmallows are a must-have for sweet potato casserole, but you could simply drizzle the top with maple syrup. Pecans or walnuts bring crunch to the creamy texture, a nut-free option would be sunflower or pumpkin seeds.
Variations – For a sweeter casserole, stir in one cup of canned pumpkin or and a dash of vanilla extract (or bourbon or rum) along with a pinch of nutmeg or allspice. For a savory version, omit the marshmallow and nuts for bacon bits and chopped sage for a more savory topping.
How to Make Sweet Potato Casserole
Mash drained yams with remaining ingredients (except toppings).
- Spread yam mixture into a casserole dish.
- Prepare topping and sprinkle equally over the yams.
- Bake (per recipe below) until heated through and the marshmallows are lightly browned.
- Let casserole rest 5 minutes before serving.
Quick Tips for Success!
Make ahead by assembling the casserole and baking it without the topping. Then simply add the topping and reheat before serving!
Serving and Storing Sweet Potato Casserole
Keep leftover canned sweet potato casserole 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, (best enjoyed within 2 months, however). Leftovers can also be added to potato pancakes, muffins, smoothies, or a pumpkin pie for extra flavor and nutrition.
Other Festive Sides!
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Canned Sweet Potato Casserole
Equipment
Ingredients
- 29 ounces canned sweet potatoes , or canned yams, 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 sweet potatoes well and place in a bowl.
- Mash sweet potatoes and mix with remaining casserole ingredients 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
- Drain the sweet potatoes very well for the best flavor and consistency.
- Make the casserole ahead of time and reheat! Bake 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Easy Sweet Potato Casserole With Canned Sweet Potatoes!
Recipe adapted from Spend With Pennies Sweet Potato Casserole.
