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.
Servings: 8
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
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