This Canned Sweet Potato Casserole is made with canned yams, melted butter, brown sugar, cinnamon, nutmeg, and vanilla. It is baked until set, then topped with miniature marshmallows and chopped pecans and broiled until golden. It costs just $0.79 per serving and is an easy, crowd-pleasing Thanksgiving side dish.
Sweet Potato Casserole is one of those dishes my family would notice if it were missing from the Thanksgiving table. Starting with canned yams means I can have it assembled in under 10 minutes, which makes holiday prep much easier. At just $0.79 per serving, it is an affordable side dish that feeds eight and always gets plenty of compliments.
Why You’ll Love This Recipe!
- Budget Friendly — $6.34 total for a classic holiday side dish
- Canned yams cut the prep time to under 10 minutes
- The broiled marshmallow and pecan topping is the most requested part of this casserole every single year
- Completely customizable
- Perfect for any holiday table that needs a classic crowd-pleasing side
After 20 years of making holiday dinners for my family, I know the best Thanksgiving sides are the ones that can be made ahead and require very little attention on the day. This Canned Sweet Potato Casserole checks both boxes. You may also enjoy our Easy Green Bean Casserole, Crock Pot Corn Casserole Recipe, and Crockpot Mashed Potatoes Recipe.
Why Canned Yams Make This Better for the Holidays
Fresh sweet potato casserole requires peeling, boiling, and mashing the sweet potatoes before assembling the casserole, which adds extra prep time on a busy cooking day.
Canned yams are already cooked, so they only need to be drained and mashed. The entire prep takes under 10 minutes, and once baked with golden marshmallows and toasted pecans, the casserole tastes just as delicious as a homemade version made with fresh sweet potatoes.
Ingredients
- Canned cooked yams, drained — one standard 40-ounce can gives you the perfect amount for this casserole. Always drain very thoroughly — excess liquid from the can makes the casserole too soft and prevents it from setting properly during baking. The yams are already cooked and just need to be mashed — this is what makes this recipe so fast. Look for yams packed in light syrup for the best flavor
- Butter, melted — adds richness and moisture throughout the sweet potato mixture. Always use melted butter for the smoothest most evenly combined result
- Brown sugar — adds a warm caramel sweetness that complements the cinnamon and nutmeg beautifully. Use ⅓ cup for a lightly sweet result or ½ cup if your family prefers a sweeter casserole
- Large egg — binds the casserole mixture and helps it set firmly during baking so every slice holds its shape when served. Always use a large egg at room temperature for the best result
- Vanilla extract — adds a warm depth that enhances all the other flavors throughout. Always use pure vanilla extract rather than imitation for the best result
- Ground cinnamon — the classic sweet potato spice that gives this casserole its signature warm holiday flavor
- Ground nutmeg — adds a subtle warmth that pairs beautifully with the cinnamon throughout. A little goes a long way — do not increase the amount
- Salt — balances the sweetness throughout and enhances every other flavor in the casserole. Always add even in sweet recipes
- Miniature marshmallows — the most beloved part of this casserole for most families. Three cups gives you a generous even layer that puffs and toasts beautifully under the broiler. Standard size marshmallows cut into quarters work as a substitute
- Chopped pecans — scattered over the marshmallows before broiling for a nutty crunchy contrast to the sweet golden topping. Walnuts work as a substitute — omit entirely for a nut-free version
How to Make Canned Sweet Potato Casserole
Step 1 – Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish with nonstick cooking spray.
Step 2 – In a large mixing bowl, combine the drained yams, melted butter, brown sugar, egg, vanilla extract, cinnamon, nutmeg, and salt. Mash with a potato masher or beat with a hand mixer until mostly smooth, leaving a few small chunks if desired.
Step 3 – Spread the sweet potato mixture evenly into the prepared baking dish. Bake for 25 to 30 minutes, or until the casserole is heated through and the center is set.
Step 4 – Remove the casserole from the oven. Sprinkle the marshmallows evenly over the top, then add the chopped pecans.
Step 5 – Turn the oven to broil and broil for 2 to 4 minutes, watching carefully, until the marshmallows are puffed and lightly golden. Let the casserole rest for 5 minutes before serving.
Tips for Success
- Drain the yams completely. Excess liquid is the most common reason sweet potato casserole comes out too soft — always drain thoroughly and press gently before mashing
- Do not overmix. A few small sweet potato chunks in the mixture add texture — there is no need to puree completely smooth
- Watch the broiler every second. Marshmallows go from golden to burnt in under 60 seconds — stand at the oven door the entire time and pull the moment they are golden
- Use a smaller dish for a thicker casserole. A 9×13 gives you a thinner layer — use a 1½ to 2-quart casserole dish for a thicker more substantial result. Increase the baking time to 30–35 minutes
- Make ahead without the topping. Assemble through Step 4 cover tightly and refrigerate for up to 24 hours. Add the marshmallows and pecans right before baking and broiling — never ahead of time
Variations and Substitutions
- Sweeter version — increase the brown sugar to ½ cup for a noticeably sweeter casserole that kids love
- Streusel topping — swap the marshmallows for a brown sugar butter and pecan streusel for a crunchier less sweet topping that adults tend to prefer
- Nut-free version — omit the pecans entirely — the marshmallow topping is just as delicious without them
- Extra spice — add a pinch of ground ginger or allspice alongside the cinnamon and nutmeg for a more complex warm spice profile
- Coconut topping — scatter toasted shredded coconut alongside the pecans before broiling for a tropical twist
- Maple version — substitute the vanilla extract with maple extract and swap the brown sugar for pure maple syrup for a deeper more complex sweetness
Make-Ahead and Storage Instructions
Make Ahead
- Assemble the casserole completely through Step 4 without the marshmallow and pecan topping. Cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake remove from the refrigerator 30 minutes before baking. Add 5 extra minutes to the bake time since the casserole will be cold then add the toppings and broil as directed
Refrigerator
- Store leftovers in an airtight container for up to 4 days — reheat individual portions in the microwave for 60–90 seconds or cover the entire dish with foil and warm in a 325°F oven until heated through. Note that the marshmallow topping will not be crispy after refrigeration
Freezer
- Not recommended with the marshmallow topping — freeze the unbaked sweet potato base without the topping for up to 3 months. Thaw overnight in the refrigerator then bake and add fresh toppings before serving
Frequently Asked Questions
Yes — peel cube and boil 3–4 medium sweet potatoes until fork tender about 15–20 minutes then drain completely and mash as directed. The bake time stays the same but the prep time increases by 30 minutes.
Yes — assemble without the marshmallow and pecan topping cover tightly and refrigerate for up to 24 hours. Add the toppings and broil right before serving for the freshest best-looking result.
The canned yams were not drained thoroughly enough — always drain in a colander and press gently to remove as much excess liquid as possible before mashing.
Yes — substitute a brown sugar butter and pecan streusel topping for a crunchy less sweet alternative that bakes directly on the casserole without broiling.
Stand at the oven door and watch the entire time — marshmallows go from golden to burnt in under 60 seconds under the broiler and there is no way to fix a burnt topping once it happens.
Yes — double all ingredients and use two 9×13-inch baking dishes or one large roasting pan. Bake time stays the same but broil in batches so you can watch each dish carefully.
More Easy Holiday Side Dish Ideas
This Canned Sweet Potato Casserole has earned a permanent spot on our Thanksgiving table. It has a perfectly spiced sweet potato base topped with golden marshmallows and pecans, costs just $0.79 per serving, and can be assembled in under 10 minutes. Make it the night before without the topping to make holiday prep even easier.
If you make it leave a star rating and a comment below — I love hearing whether the marshmallow topping survived the broiler and whether your family fought over the last serving the way mine always does!
Canned Sweet Potato Casserole
Ingredients
- 1 40-ounce can cooked yams, drained
- 5 tablespoons butter melted
- ⅓ cup brown sugar or ½ cup for a sweeter casserole
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 cups miniature marshmallows
- ⅓ cup chopped pecans
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish with nonstick cooking spray.
- In a large mixing bowl, combine the drained yams, melted butter, brown sugar, egg, vanilla extract, cinnamon, nutmeg, and salt. Mash with a potato masher or beat with a hand mixer until mostly smooth, leaving a few small chunks if desired.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- Bake for 25 to 30 minutes, or until the casserole is heated through and the center is set.
- Remove the casserole from the oven. Sprinkle the marshmallows evenly over the top, then add the chopped pecans.
- Turn the oven to broil and broil for 2 to 4 minutes, watching carefully, until the marshmallows are puffed and lightly golden.
- Let the casserole rest for 5 minutes before serving.
