Sweet Potato Casserole With Canned Yams

This sweet potato casserole with canned yams is just as delicious as the classic version, with the added convenience of being quicker and easier to make. Every bite is filled with flavor, from the tender yams coated in a buttery brown sugar mix to the gooey, melted marshmallow topping and the crunch of the pecans. It's just what you need to complete your Thanksgiving dinner, and it's sure to be a family favorite! 

Why This Is My Best Sweet Potato Casserole Recipe

If you love sweet potatoes, there’s no better way to enjoy them than in this sweet potato casserole with canned yams. It’s incredibly easy to make, yet it tastes like you spent hours in the kitchen. The tender canned yams are mashed with melted butter, brown sugar, and a hint of cinnamon, then topped with crunchy nuts and gooey marshmallows. Every bite is the perfect balance of sweet, buttery, and spiced flavors.

This casserole is pure comfort food—and one of the best Thanksgiving casseroles you can bring to the table. Honestly, it might just be the best sweet potato casserole recipe I’ve ever made (and my copycat  Ruth Chris sweet potato casserole comes pretty close!).

Whether you’re serving it for Thanksgiving, Christmas, Easter, or even just a weeknight dinner, this casserole works as both a sweet side dish and a dessert. It’s such a tradition in my family that every year before Thanksgiving, someone in the Cunningham family group chat texts to make sure this recipe is on the menu. It’s that loved—and it’s a guaranteed hit with kids and adults every time!

Ingredients You'll Need

• 22 oz. canned cooked yams (sweet potatoes)
• 3 tablespoon butter, melted
• 2 ½ tablespoon brown sugar
• 1 small egg
• ¼ teaspoon cinnamon
• 4.5 oz. mini marshmallows
• 2-3 tablespoon chopped pecans

Ingredient Notes That Make This Sweet Potato Casserole Better

• Canned yams: Drain them really well before mashing so the casserole doesn’t turn watery. Most canned yams sold in grocery stores are actually sweet potatoes, and either labeling works for this recipe.
• Butter: I use melted unsalted butter so I can control the salt, but salted butter works too. Let it cool slightly before mixing it with the egg.
• Brown sugar: You only need a little since the canned yams and marshmallows already bring plenty of sweetness. It gives the filling a richer, caramel-like flavor without making it overly sweet.
• Egg: The egg helps the mashed sweet potato filling set as it bakes so it stays creamy but still holds together when you scoop it.
• Cinnamon: A small amount adds warmth without overpowering the sweet potatoes. You can add a pinch of nutmeg too if you want more holiday spice.
• Mini marshmallows: Mini marshmallows give you better coverage and melt more evenly than large ones. Add them toward the end so they get gooey and golden instead of burning.
• Pecans: The pecans add crunch against the soft sweet potato filling and melted marshmallows. Walnuts are an easy substitute, or you can leave the nuts off completely.

How To Make Sweet Potato Casserole with Canned Yams

Step 1: Prep

Preheat the oven to 350°F and spray a baking dish with some nonstick cooking spray, or you can grease it with butter.

Step 2: Mash the Yams

 Drain the canned yams and transfer them to a large mixing bowl. Mash the yams with a potato masher until they reach your desired consistency.

Step 3: Combine the Ingredients

Add the butter, brown sugar, egg, and cinnamon to the bowl with the mashed yams. Stir until everything is well combined, then transfer the mashed sweet potato mixture to the prepared baking dish.

Step 4: Bake and Broil

Bake the casserole for 30 minutes. Remove the casserole from the oven and top it with the mini marshmallows and pecans. Broil the casserole under the broiler for 2 minutes or until the marshmallows are lightly golden brown.

Step 5: Serve the Casserole

Allow the casserole to cool slightly, then serve as desired and enjoy!

My Expert Tips for The Best Sweet Potato Casserole with Canned Yams

• Drain the canned yams really well. Extra syrup or liquid can make the sweet potato filling loose and watery. Let the yams drain for a minute or two before mashing them.
• Mash to the texture you like. For a smoother casserole, mash the yams until almost completely creamy. If you prefer a little more texture, leave a few small pieces throughout.
• Let the melted butter cool slightly before adding the egg. You don’t want very hot butter hitting the egg, which can start cooking it before the casserole ever reaches the oven.
• Don’t overdo the brown sugar. Canned yams and marshmallows already add plenty of sweetness. I like keeping the filling balanced so it still tastes like sweet potatoes instead of turning into dessert.
• Add the marshmallows near the end. Let the sweet potato filling get hot first, then add the mini marshmallows during the final part of baking so they melt and brown without burning.
• Watch the marshmallows closely. Once they start browning, they can go from golden to burnt quickly. Pull the casserole when the tops are lightly toasted and gooey underneath.
• Toast the pecans for more flavor. If you have a few extra minutes, toast the pecans before adding them. It brings out their nutty flavor and gives the casserole better contrast against the soft filling and marshmallows.
• Make the filling ahead for Thanksgiving. Assemble the sweet potato mixture in the baking dish up to a day ahead, cover, and refrigerate. Add the marshmallows and pecans closer to baking so the topping stays fresh.

Sweet Potato Casserole Variations

This sweet potato casserole is easy to customize depending on how your family likes it. Here are a few simple ways to change up the topping or flavor:

• Pecan streusel topping: Skip the marshmallows and mix ½ cup chopped pecans, ½ cup brown sugar, ¼ cup flour, and 3 tablespoons melted butter. Sprinkle it over the casserole before baking for a buttery, crunchy topping.
• Extra marshmallows: If your family loves the classic marshmallow topping, increase the mini marshmallows to about 2 cups for an extra gooey finish.
• Nut-free version: Leave out the pecans and use just the marshmallows, or add a simple oat topping made with oats, brown sugar, and melted butter for a little crunch.
• Add more fall spice: Stir in a little nutmeg, ground ginger, or pumpkin pie spice along with the cinnamon if you want the filling to have more warm holiday flavor.
• Add maple flavor: Mix a tablespoon or two of pure maple syrup into the sweet potato filling for a deeper sweetness that works especially well with pecans.
• Make individual casseroles: Divide the sweet potato mixture between oven-safe ramekins, add the marshmallows and pecans on top, and bake until hot and golden. These are great for holiday dinners when you want individual servings.

Sweet Potato Casserole Recipe With Canned Yams FAQs

Can I make this casserole ahead of time?

Yes! You can prepare and assemble the casserole up to a day in advance. Cover it tightly with foil or plastic wrap and refrigerate overnight. When ready to serve, bake as directed, add the marshmallows or pecan topping toward the end, broil briefly if needed for browning, and serve warm. This makes it a perfect make-ahead Thanksgiving side dish.

Are canned sweet potatoes already cooked?

Yes. Canned yams (or canned sweet potatoes) are pre-cooked and soft, so you can mash them right out of the can. This is what makes this recipe so quick and convenient compared to starting with raw sweet potatoes.

Are canned yams the same as canned sweet potatoes?

Although the terms are often used interchangeably in the U.S., they’re technically different vegetables. True yams are starchy and not very sweet, while sweet potatoes are naturally sweeter and creamier. Most “canned yams” you’ll find in U.S. grocery stores are actually just sweet potatoes.

Can I use fresh sweet potatoes instead of canned yams?

Absolutely. Peel, cube, and boil fresh sweet potatoes until fork tender, then mash and use them in place of canned yams. This will add a slightly denser texture and more natural flavor to your casserole.

How long does this sweet potato casserole last in the fridge?

Leftover casserole can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and reheat in the oven at 350°F until warmed through.

Can I freeze sweet potato casserole?

Yes. Sweet potato casserole freezes well. Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating. For the best results, freeze it without the marshmallow topping and add it fresh when you’re ready to bake and serve.

More Thanksgiving Side Dish Recipes

• Sweet potato biscuits
• Sweet potato crunch casserole
• Sweet potato cornbread
• Carrot casserole
• Pumpkin casserole
• Green bean tater tot casserole
• Corn casserole with cream cheese