Canned Sweet Potato Casserole

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Canned Sweet Potato Casserole

This Canned Sweet Potato Casserole is made with canned yams, butter, brown sugar, cinnamon, and vanilla, then topped with golden marshmallows and toasted pecans. It costs just $0.79 per serving and is one of the easiest Thanksgiving side dishes on the table.

Prep Time15

Cook Time35

Let Rest:5

Total Time55

Course: Side Dish

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $6.34, $0.79 per Serving

Ingredients

1 40-ounce can cooked yams, drained
5 tablespoons butter melted
⅓ cup brown sugar or 1/2 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

Instructions

Preheat the oven to 350°F. Lightly grease a 9x13-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.

Notes

9x13-inch pan: This recipe makes a thinner sweet potato layer in a 9x13-inch baking dish. If you prefer a thicker casserole, prepare it in a 1½ to 2-quart casserole dish instead and increase the baking time to 30 to 35 minutes.

Drain the yams well. Excess liquid can make the casserole too soft, so let the canned yams drain thoroughly before mashing.

Don't over mix. A few small pieces of sweet potato add great texture, so there's no need to puree the mixture completely.

Watch the marshmallows carefully. They can go from perfectly golden to burnt in less than a minute under the broiler, so don't walk away.

Make ahead. Assemble the casserole (without the marshmallows and pecans), cover, and refrigerate for up to 24 hours. Bake as directed, then add the toppings and broil just before serving.

Store leftovers. Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave or cover and warm in a 325°F oven until heated through.

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