Sweet Potato Casserole Recipe With Canned Yams

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When it comes to holiday meals, nothing beats a classic Thanksgiving side dish like sweet potato casserole. Today, I'm sharing a shortcut - Sweet Potato Casserole Recipe with Canned Yams!

With its creamy texture, a hint of cinnamon, and golden brown marshmallow topping, this delicious casserole is the perfect side dish for your holiday feast. This recipe makes it easy by using canned yams and simple ingredients to create a dish that feels homemade but saves time in the kitchen.

Whether you're hosting the Thanksgiving dinner, complete with a turkey and Pumpkin Pie, or contributing to the holiday table, this sweet potato casserole recipe with canned yams will be a hit.

Why You’ll Love This Recipe For Sweet Potato Casserole With Canned Yams

Easy to Make - With canned yams, this is a step-by-step recipe anyone can follow. There is no need to prep fresh sweet potatoes or boil yams—just open a can and get started!
Perfect for Holidays - The nutty flavor of pecans and the marshmallow topping add a touch of nostalgia and indulgence.
Quick and Simple Ingredients - You only need a few pantry staples like brown sugar, cinnamon, and vanilla extract to create a sweet potato filling that’s rich and flavorful.
Customizable - Add your twist with substitutions and variations, making this the best sweet potato casserole recipe for your family.

Serving Suggestions

This easy sweet potato casserole recipe is a star on its own, but it pairs beautifully with other classic Thanksgiving side dishes or a hearty main course. Here are some ideas to inspire your holiday table:

Main Dish Pairings - Serve this casserole alongside roasted turkey, honey-glazed ham, or even a juicy prime rib roast for a rich and satisfying meal.
Complementary Sides - Round out your spread with green bean casserole, fluffy dinner rolls, or cranberry sauce. The contrast of savory and sweet will delight your guests. And if you really love sweet potatoes, and want an appetizer version of this recipe, try my Sweet Potato Bites.
Brunch Option - This casserole is a delicious addition to a holiday brunch menu. Pair it with scrambled eggs, french toast casserole, candied maple bacon, or a fresh fruit salad.

This casserole is the perfect side dish for your Thanksgiving dinner or next family gathering to bring everything together!

Make-Ahead and Reheating Instructions

Planning for a big holiday feast? This sweet potato casserole recipe is perfect for prepping in advance! Here’s how to get a jump start and ensure it’s warm and ready when you need it:

How to Make Ahead

Assemble the Casserole: Follow the recipe through step 3, spreading the mashed sweet potato mixture into your prepared baking dish. Add the chopped pecans, but skip the marshmallows for now.
Cover and Store: Wrap the casserole dish tightly with plastic wrap and then a layer of aluminum foil. Store it in the refrigerator for up to 2 days before baking.

Reheating Tips

For a freshly baked taste: Remove the casserole from the fridge and let it come to room temperature (about 30 minutes). Add the marshmallows and bake in a preheated oven at 375°F for 20-25 minutes until golden brown and heated through.

This method is a lifesaver for stress-free holiday meals!

Substitutions

Canned Yams: Canned sweet potatoes are great for convenience. But, if you prefer fresh yams or tender sweet potatoes, peel, boil, and mash them before starting, or you can bake them in foil and scoop out the centers.
Brown Sugar: Swap dark brown sugar for white sugar or a mix of the two for a slightly different flavor profile.
Pecans: Allergic to nuts? Omit them or replace them with crushed graham crackers or cornflakes for a crunchy topping.
Mini Marshmallows: Can’t find marshmallows? Top with a brown sugar streusel for a crispy alternative.

Variations

Savory Flavors: Add a splash of orange juice and a sprinkle of white sugar for a tangy-sweet twist. Or incorporate a pinch of cayenne pepper or garlic powder for a sweet-and-savory balance.
Extra Creamy Texture: Mix in a tablespoon of heavy cream to the mashed sweet potato mixture for a richer filling.
Crunchy Topping: Combine chopped pecans, one cup flour, and melted butter to create a crunchy topping instead of marshmallows.
Vegan Option: Use plant-based butter and marshmallows for a vegan-friendly yam casserole.

Ingredients

* Please scroll down to the printable recipe card for specific ingredient amounts and the full recipe.

How To Make This Easy Sweet Potato Casserole

Step 1. Prepare Your Dish. Preheat oven to 375℉. Grease the inside of an 8x8-inch casserole dish with nonstick cooking spray.

Step 2. Mash the Yams. Place the drained sweet potatoes into a large mixing bowl. Use a potato masher or a hand mixer to mash them until smooth.

Step. 3. Mix the Filling. Add brown sugar, maple syrup, butter, salt, cinnamon, nutmeg, and vanilla extract to the bowl. Stir until fully incorporated.

Step 4. Assemble the Casserole. Spread the mashed sweet potato mixture evenly into the prepared baking dish.

Step 5. Top It Off. Sprinkle the top of the casserole with chopped pecans, then evenly distribute mini marshmallows.

Step 6. Bake. Bake for 20-25 minutes or until the marshmallow topping is golden brown.

Step 7. Serve: Remove the casserole from the oven and let cool slightly. Serve warm and enjoy!

Storage and Freezing

Storage: Store leftover sweet potato casserole in an airtight container in the refrigerator for 1-2 days. Cover the cooled casserole with plastic wrap or aluminum foil if keeping it in the original dish.
Freezing: Transfer the whole casserole or individual portions into a freezer-safe container for longer storage. Freeze for up to three months. Thaw overnight in the fridge before reheating.
Reheating: Warm the casserole in a preheated oven at 350 degrees until heated through.

Natalie’s Pro Tip

If you want fresh sweet potatoes for the casserole, I recommend baking them instead of boiling them. Boiling can make the sweet potatoes watery and lead to a runny casserole.

To prevent the marshmallow topping from burning, when the marshmallows have browned, you can loosely cover the casserole with a piece of foil.

Notes and FAQ

Can I use fresh sweet potatoes instead of canned yams?

Yes! For best results, bake them in the oven, scoop out the middle, and use as directed. Don't boil them. It can make for a runny casserole.

What’s the best way to reheat leftover sweet potato casserole?

Reheat in the oven at 350 degrees F for a creamy texture and to keep the marshmallow topping crisp.

Can I make this ahead of time?

Absolutely! Prepare the sweet potato filling and store it in the fridge in an airtight container. Assemble and bake the next day for fresh results.

What if I don’t like marshmallows?

Skip the marshmallows and use a brown sugar streusel or chopped pecans with melted butter for a crunchy topping.

What’s the best way to thaw frozen sweet potato casserole?

Let the casserole thaw overnight in the refrigerator. Reheat it as directed above for best results.