This easy Sweet Potato Casserole made with canned yams is a perfect holiday side dish for Thanksgiving, Christmas, or any family gathering. Ready in under 30 minutes from start to finish, it saves time and effort while delivering the classic sweet-and-savory flavor you expect from a traditional casserole. Using canned yams eliminates peeling and prepping fresh sweet potatoes, making this a reliable “cheater” recipe that’s ideal when time is short.
Sweet Potato Casserole with Canned Yams
When family asks what to bring to a holiday meal, this sweet potato casserole is often my go-to. It’s easy to assemble, and the oven does most of the work. The casserole pairs a creamy, spiced sweet potato base with a golden, gooey marshmallow topping (or an optional pecan streusel) for a memorable side that complements savory mains and other festive dishes.
Ingredients — quick overview
Below are the simple ingredients you’ll need. Exact measurements and the printable recipe card follow in the recipe section.
- Canned sweet potatoes (yams), drained
- Butter (melted)
- Brown sugar
- Ground cinnamon
- Ground nutmeg (optional)
- Vanilla extract
- Mini marshmallows
Optional add-ins: chopped pecans, maple syrup, or pumpkin pie spice. Note: the photos may show white sugar by mistake — use brown sugar in the recipe for the best flavor.
Butter: Unsalted butter works well, but salted butter can add extra flavor. Nutmeg: Omit if you prefer. Mini marshmallows: Top the casserole with marshmallows and toast until golden, or swap for toasted pecans for a different texture. Eggs: This version is made without eggs; an egg can be added for extra binding if desired.
Equipment needed
- Non-stick cooking spray or butter for the baking dish
- Large mixing bowl
- Potato masher or hand mixer
- Measuring spoons
- 9×13-inch baking dish (or 8×8 for a smaller batch)
How to make Sweet Potato Casserole (quick version)
- Preheat oven to 350°F (175°C).
- Drain the canned sweet potatoes and add them to a large bowl. Mash to your desired consistency with a potato masher or hand mixer.
- Stir in cinnamon, nutmeg (if using), vanilla extract, brown sugar, and melted butter until smooth and well combined.
- Spread the sweet potato mixture evenly in a greased 9×13-inch casserole dish.
- Bake for 18–22 minutes. Remove from oven, top with mini marshmallows, then return to the oven for 2–5 minutes until the marshmallows melt and begin to brown. Alternatively, top with a pecan brown sugar streusel and bake until warmed through.
Preparation and storage
Make-ahead: This casserole is make-ahead friendly. Prepare through step four, cover with plastic wrap, and refrigerate up to 24 hours. Add the marshmallows or streusel topping just before baking.
Storage: Cover leftovers and refrigerate in an airtight container for three to four days.
Freezing: Freeze leftovers in a freezer-safe container and enjoy within four months.
Reheating: Reheat in a 350°F oven for about 20–25 minutes, or microwave individual portions until heated through.
Recipe variations and dietary options
Vegetarian: Swap regular marshmallows for gelatin-free marshmallows or use a pecan streusel topping.
Vegan: Use vegan butter and skip marshmallows, topping with a brown sugar pecan streusel made from flour, brown sugar, chopped pecans, cinnamon, salt, and vegan butter.
Gluten-free: Check marshmallow labels or skip them altogether, and ensure any streusel uses gluten-free flour.
Smaller or larger batches: The recipe easily scales. Bake a half batch in an 8×8-inch dish for fewer servings, or double for a larger crowd.
Spicy twist: Add a pinch of chipotle or cayenne for a subtle kick that balances the sweetness.
Sugar-free: Use sugar-free substitutes for brown sugar and marshmallows, and use canned yams labeled with no added sugar.
Tips for the best casserole
- Always preheat the oven to 350°F before baking.
- For a classic finish, top with mini marshmallows and watch them carefully so they toast evenly without burning.
- If you prefer a firmer texture, add one beaten egg when mixing the sweet potato base.
- To add a crunchy contrast, sprinkle toasted pecans over the marshmallows or use a pecan streusel prior to baking.
What to serve with this casserole
This sweet potato casserole pairs beautifully with roasted or slow-cooked mains like turkey, glazed ham, pork loin, or a cozy pot roast. Complement it with green beans, creamed corn, mashed potatoes or cauliflower, and a fresh salad for a balanced holiday spread. For dessert, classic holiday cookies or pies continue the festive theme.
Complete printable recipe
Sweet Potato Casserole with Canned Yams
A quick, delicious holiday side dish made with canned yams, spiced with cinnamon and nutmeg, sweetened with brown sugar, and finished with toasted mini marshmallows.
Ingredients
- 80 oz canned yams, drained
- 1 1/2 cups brown sugar
- 4 tablespoons butter, melted
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 2 teaspoons vanilla extract
- 4–5 cups mini marshmallows
Instructions
- Preheat oven to 350°F (175°C).
- Drain canned sweet potatoes and place in a large bowl. Mash to desired consistency.
- Mix in brown sugar, melted butter, cinnamon, nutmeg (if using), and vanilla until smooth.
- Spread mixture into a greased 9×13-inch casserole dish.
- Bake 18–22 minutes. Remove, top with mini marshmallows, and return to oven 2–5 minutes until marshmallows melt and lightly brown.
Yield
Makes about 12 servings.
Nutrition (approx.)
Calories per serving: 356 (values are approximate).