Easy Sweet Potato Casserole With Canned Yams

Looking for a simple and delicious holiday side dish that takes minimal effort? This Easy Sweet Potato Casserole with Canned Yams is the answer! It’s made with pantry staples like canned yams, brown sugar, and warm spices, then topped with gooey marshmallows or a crunchy pecan topping for that classic, comforting flavor everyone loves. Perfect for Thanksgiving, Christmas, or any cozy dinner, this shortcut recipe delivers big flavor without all the prep.

This Sweet Potato Casserole with Canned Yams is the ultimate comfort food side dish—quick to prep, full of cozy fall flavors, and always a crowd-pleaser.

Using canned yams saves time without sacrificing that rich, buttery taste, making it perfect for holidays or any weeknight dinner.

Whether you top it with toasted marshmallows or crunchy pecans, this easy casserole brings warmth and sweetness to every bite.

Why You Will Love This Recipe!

• Super Easy to Make: Using canned yams cuts prep time in half.
• Classic Holiday Flavor: Sweet, spiced, and topped with marshmallows or pecans.
• Perfect Make-Ahead Dish: Prep it the day before and bake when ready.
• Customizable Topping: Choose between gooey marshmallows, crunchy pecans, or both!
• Kid and Crowd-Friendly: A comforting favorite that always disappears fast.

Ingredients Needed

• Canned Yam: Peeled and cooked sweet potatoes or fresh yams can also be used.
• Brown Sugar: You can also use granulated white sugar.
• Butter: Use unsalted butter
• Maple Syrup: Adds some sweetness
• Pecans:: Use diced pecans, perfect for the pecan topping!
• Marshmallows: Use mini marshmallows or diced large marshmallows

How To Make Sweet Potato Casserole With Canned Yams

Step One: Use unsalted butter or cooking spray and grease the 11×7-inch baking dish; you can also use non-stick cooking spray.

Step Two: Drain the sweet potatoes, add the drained sweet potatoes into a large bowl, and fold in the sugar, butter, salt, ground cinnamon, and vanilla extract. Use a potato masher and mash the potatoes to the desired consistency. You can also use an electric hand mixer, electric mixer, or food processor. Fold in 1/3 cup of diced pecans.

Step Three: Pour the mashed sweet potato mixture into the prepared baking dish, add about 1/4 cup of diced pecans on top of the casserole, and sprinkle the mini marshmallows.

Step Four: Place the casserole dish into a 375 degrees F, preheated oven, and cook for 25-30 minutes, or until the casserole is warmed and the marshmallows are golden brown.

Step Five: Serve with a drizzle of maple syrup or melted butter over the top, with a dash of dark brown sugar or a little bit of ground cinnamon!

Canned Sweet Potato Casserole Recipe Tips

• Drain the yams well: Excess liquid can make your casserole too watery—drain thoroughly before mashing.
• Mash to your preferred texture: For a smooth casserole, mash thoroughly. Leave some chunks if you like it more rustic.
• Taste before adding sugar: Canned yams are often packed in syrup—adjust sugar based on sweetness.
• Use real butter for best flavor: It adds richness that balances the sweetness perfectly.
• Add warm spices: A pinch of cinnamon, nutmeg, or pumpkin spice deepens the flavor and adds warmth.
• Toast the topping at the end: For a perfectly golden marshmallow or pecan topping, broil for the last 1–2 minutes—just watch closely!
• Make ahead friendly: Assemble a day in advance, refrigerate, then bake just before serving for an easy holiday prep.

Storing Instructions

• Refrigerate: Let the casserole cool completely, then cover the dish tightly with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
• Freeze: To freeze, wrap the fully cooled casserole tightly in plastic wrap and then foil, or use a freezer-safe container. Freeze for up to 2 months. For best results, freeze without the marshmallow topping and add it fresh before baking.
• Reheat: Oven: Reheat at 325°F for 15–20 minutes, or until warmed through. Add fresh toppings if needed. Microwave: Heat individual servings for 1–2 minutes. Air Fryer: For crispy topping, reheat slices at 320°F for 4–6 minutes.

Easy Sweet Potato Casserole With Canned Yams Recipe Faqs

Can I use fresh sweet potatoes instead of canned yams? Yes! Just peel, boil, and mash about 3–4 medium sweet potatoes to replace the canned yams.

Do I need to rinse or drain the canned yams? Yes, drain them well to avoid extra moisture in your casserole. You don’t need to rinse unless they’re packed in syrup and you want to reduce sweetness.

Can I make this ahead of time? Absolutely! Assemble the casserole, cover, and refrigerate up to 24 hours in advance. Add toppings just before baking.

Can I freeze sweet potato casserole? Yes, freeze it without the topping for best results. Thaw overnight in the fridge and add marshmallows or pecans right before reheating.

What topping is best—marshmallows or pecans? It depends on your taste! Marshmallows give a gooey, sweet finish, while pecans add a buttery crunch. Or use both for the best of both worlds!

How do I know when it’s done baking? The edges should be bubbly, and the top golden brown. It usually takes about 25–30 minutes at 350°F.

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