Sweet Potato Casserole With Canned Yams

There’s a kind of comfort that comes from a warm dish straight out of the oven, and this sweet potato casserole with canned yams delivers it in every bite. It’s creamy, lightly sweet, and topped with that golden, toasty marshmallow layer that makes it feel like a special occasion—even on an ordinary weeknight. I love how effortless this dish is, especially when you use canned yams—they save so much time without sacrificing flavor or texture.

What I adore about this Southern sweet potato casserole is that it’s perfect for both holiday dinners and simple family meals. The sweet yams blend seamlessly with butter, brown sugar, and a hint of vanilla, creating a rich and velvety base. Then, the marshmallow topping adds that nostalgic touch we all crave—a little gooey, a little crisp, and completely irresistible.

This is truly the best sweet potato casserole for those moments when you want a classic dish without the fuss. Using canned yams means you can skip peeling, boiling, and mashing, which can be a little daunting if you’re pressed for time. It’s a simple swap that makes the recipe approachable, while still delivering that homemade, comforting flavor that everyone loves.

Whether you’re an experienced cook or just trying to make a quick side dish, this easy sweet potato casserole with canned yams is foolproof. It’s the kind of recipe that gets passed around at potlucks and family gatherings because everyone keeps asking for seconds. Plus, it’s versatile—you can serve it as a holiday showstopper or as a cozy side for weeknight dinners.

Why You’ll Love It

• Super Quick and Easy: Thanks to canned yams, this recipe skips the peeling, boiling, and mashing steps. You can have a delicious Southern sweet potato casserole ready in under an hour—perfect for busy days or last-minute gatherings.
• Marshmallow Magic: The gooey, golden marshmallow topping transforms this simple casserole into a showstopper. It adds that perfect sweet crunch that everyone secretly loves, making it feel like a festive treat any day of the week.
• Versatile for Any Occasion: Whether it’s Thanksgiving, a family dinner, or just a cozy night in, this casserole fits right in. It’s rich enough for holidays but simple enough for a casual meal, making it one of the best yams recipes you’ll ever keep in your recipe rotation.
• Creamy, Comforting Flavor: The yams blend with butter, brown sugar, and a hint of vanilla to create a silky, indulgent base. Every bite feels comforting and warm, like a hug on a plate.
• Kid-Friendly Crowd Pleaser: Kids and adults alike can’t resist the sweet, creamy filling paired with the toasty marshmallows on top. It’s an easy canned yams recipe that keeps everyone happy, even picky eaters!

Ingredient List

For the Sweet Potato Base:

• 2 cans (15 oz each) yams, drained
• 1/2 cup unsalted butter, melted
• 1/3 cup brown sugar, packed
• 1/4 cup milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt

For the Marshmallow Topping:

• 1 1/2 cups mini marshmallows

Ingredient Notes

• I always use Eagle Brand or Libby’s canned yams—the flavor is sweet and consistent, which makes a huge difference.
• Brown sugar really enhances the natural sweetness of the yams; don’t skip it!
• Vanilla extract adds that warm, comforting note we all love in a Southern sweet potato casserole.
• Mini marshmallows melt evenly and get that perfect golden top—regular marshmallows work, but I love the texture of minis.
• A pinch of nutmeg and cinnamon elevates the flavor without overpowering the sweetness. It’s subtle but essential!

Kitchen Equipment Needed

• 9×13-inch Baking Dish – Perfect size for this casserole; I love using a glass dish so I can see those layers.
• Mixing Bowl – For mashing and combining the yams and other ingredients; a large bowl makes stirring easier.
• Potato Masher or Fork – To mash the yams to a smooth, creamy texture. I usually grab my sturdy stainless steel masher.
• Rubber Spatula – Great for scraping the bowl and spreading the yams evenly in the dish.
• Measuring Cups & Spoons – Accurate measurements keep the flavor balanced. My favorite set has colorful handles that never get lost in the drawer.
• Oven Mitts – Essential for safely removing your baked casserole from the oven.

Instructions

1. Preheat Your Oven

• Set your oven to 350°F (175°C).
• Lightly grease your 9×13-inch baking dish with butter or nonstick spray.
  Pro Tip: A thin layer of butter around the edges gives the casserole a slightly caramelized crust—yum!

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2. Prepare the Yams

• Drain the canned yams thoroughly.
• Place them in a large mixing bowl.
• Use a potato masher or fork to mash them until smooth.

Pro Tip: Don’t worry if there are a few small chunks left—they add a nice texture to the casserole.

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3. Mix in the Sweet Ingredients

• Pour in the melted butter, brown sugar, and milk.
• Add vanilla extract, cinnamon, nutmeg, and a pinch of salt.
• Stir everything together until fully combined and creamy.

Pro Tip: Mix gently but thoroughly—overmixing can make the yams too watery.

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4. Transfer to Baking Dish

• Spoon the yam mixture into the prepared baking dish.
• Use a rubber spatula to smooth out the top so it’s even.

Pro Tip: A flat surface ensures the marshmallows bake evenly on top.

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5. Add the Marshmallow Topping

• Sprinkle mini marshmallows evenly across the top of the yams.
• Make sure the marshmallows touch each other slightly to create that golden, gooey layer.

Pro Tip: For an extra touch, lightly press marshmallows into the yams so they stick and melt into the edges.

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6. Bake to Perfection

• Place the casserole in the preheated oven.
• Bake for 25–30 minutes, or until marshmallows are golden brown and lightly toasted.
• Keep an eye on the last 5 minutes—marshmallows can go from golden to dark quickly.

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7. Cool and Serve

• Remove the casserole from the oven using oven mitts.
• Let it cool for 5–10 minutes before serving.
• Scoop onto plates and enjoy!

Pro Tip: This short cooling time helps the marshmallows set slightly while keeping them soft and melty.

Tips and Tricks for Success

• Drain Yams Well: Excess liquid can make the casserole runny, so be sure to drain canned yams thoroughly.
• Even Marshmallow Layer: Spread marshmallows evenly for a consistent golden top. Too thick in one spot can burn before the rest melts.
• Don’t Overmix: Stir just until combined to keep the yams creamy, not watery.
• Watch the Oven: Marshmallows toast quickly. Keep an eye during the last 5 minutes for that perfect golden brown.
• Use Room Temperature Butter: It blends more easily into the yams, giving a smoother, creamier texture.

Ingredient Substitutions and Variations

• Sweet Potatoes Instead of Canned Yams: Peel, boil, and mash for a fresher take; adjust cooking time slightly.
• Maple Syrup Instead of Brown Sugar: Adds a rich, natural sweetness that pairs beautifully with marshmallows.
• Pecans for Crunch: Sprinkle chopped pecans on top before baking for a nutty twist.
• Coconut Milk Instead of Regular Milk: Adds a subtle tropical flavor and extra creaminess.
• Mini White Chocolate Chips: Swap some marshmallows with white chocolate chips for a fun variation kids love.

Serving Suggestions

• I love serving this sweet potato casserole alongside roast chicken or turkey—the sweet, creamy yams complement the savory meat perfectly.
• Pair it with a simple green salad to balance the richness and add a refreshing crunch.
• Serve it as a side with mashed potatoes and gravy for an indulgent holiday-style plate.
• I sometimes add a scoop of vanilla ice cream on top while it’s still warm for a fun dessert twist—marshmallows and ice cream are pure magic together!
• It also pairs beautifully with grilled pork chops—the sweet and savory combo always gets raves from family and friends.

Storage and Reheating Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: You can freeze the baked casserole (without marshmallows) for up to 2 months. Add fresh marshmallows before baking when ready to serve.
• Reheating in Oven: Cover with foil and warm at 325°F (165°C) for 15–20 minutes until heated through.
• Microwave: Reheat individual portions for 1–2 minutes, stirring halfway for even warmth.
• Re-crisping Marshmallows: Pop the reheated casserole under the broiler for 1–2 minutes to bring back that golden top.

Frequently Asked Questions

Can I use fresh sweet potatoes instead of canned yams?

Absolutely! Just peel, boil, and mash them first. You may need to adjust the milk slightly to get the right creamy texture.

Can I make this casserole ahead of time?

Yes! Prepare it up to the marshmallow topping a day in advance, cover, and refrigerate. Add the marshmallows and bake right before serving for a fresh, golden top.

What if I don’t have mini marshmallows?

Regular marshmallows work too. You can chop them into smaller pieces so they melt evenly across the casserole.

Can I add nuts or other toppings?

Definitely! Chopped pecans or walnuts add a lovely crunch and complement the sweetness of the yams perfectly.

How do I prevent the marshmallows from burning?

Keep an eye on the last 5 minutes of baking. If they start browning too fast, loosely cover the casserole with foil.

Can I make it vegan?

Yes! Use plant-based butter and milk, and skip or use vegan marshmallows. You’ll still get a creamy, delicious casserole.

Did you try this recipe? Let me know in the comments how it turned out—I love hearing your twists and tips!