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

• Sweet potatoes- use cooked canned yams for convenience. 
• Butter- melted and cooled. I used unsalted butter, but salted works too.
• Brown sugar- for that classic caramelized sweetness that complements the sweet potato.
• Egg- one small egg.
• Cinnamon- for that classic spiced flavor.
• Marshmallows- regular or mini marshmallows will work.
• Pecans- chopped into pieces to add a crunch.

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!

Pro Tips To Follow

• Use room-temperature ingredients. Room-temp butter and eggs blend more smoothly with the yams, creating a creamy, lump-free filling. Cold ingredients can seize up and leave the mixture uneven.
• Prep ahead for holidays. You can assemble the casserole (without the marshmallows) a day in advance, cover tightly, and refrigerate. Bake it just before serving, adding the marshmallows toward the end. This is a lifesaver for Thanksgiving or Christmas dinners.
• Customize sweetness. If you prefer a less sweet casserole, cut the brown sugar slightly or skip the marshmallows altogether and go heavier on the nut topping. If you love it sweeter, drizzle a little maple syrup over the finished casserole before serving.
• Boost the flavor of the topping. Add vanilla extract, maple syrup, or pumpkin pie spice to your brown sugar streusel mix for an extra layer of warmth and complexity. These flavors pair perfectly with the natural sweetness of the yams.
• Switch up the nuts. Pecans are a classic topping, but you can also use walnuts, hazelnuts, or even almonds for the crunchy topping. Mixing different nuts gives the casserole more texture and flavor variety.
• Add marshmallows at the end. For perfectly golden, gooey marshmallows, wait to add them during the last 10 minutes of baking. If you add them too early, they’ll burn before the casserole is ready.
• Know when it’s done. The casserole is ready when the yam mixture is hot and slightly puffed, the topping is golden brown, and the marshmallows are perfectly melted. Overbaking can dry out the yams and make the topping too hard.
• Serve it both ways. Sweet potato casserole is versatile—it works as a side dish with turkey and ham, or as a dessert topped with whipped cream or ice cream.

Variations of This Sweet Potato Casserole Recipe

Everyone makes sweet potato casserole a little differently, and that’s part of what makes it so special. Here are some tasty ways to customize this canned sweet potato casserole:

• Classic Pecan Streusel: Skip the marshmallows and top with a streusel made from ½ cup chopped pecans, ½ cup brown sugar, ¼ cup flour, and 3 tablespoons melted butter. Mix together and sprinkle over the casserole before baking for a crunchy, buttery finish.
• All Marshmallows: Double the marshmallows and use 2 cups of mini marshmallows for a gooey, kid-friendly topping that melts into the casserole.
• Savory Twist: Reduce the brown sugar in the filling to ¼ cup, skip the marshmallows, and stir in1 teaspoon each of fresh rosemary and thyme. This version pairs beautifully with roasted turkey or ham.
• Vegan Sweet Potato Casserole: Use ½ cup vegan butter, a flax egg (1 tablespoon ground flax + 3 tablespoons water), and 1½ cups dairy-free marshmallows to create a rich, plant-based holiday side.
• Nut-Free Version: Leave out the pecans and replacethem  with a crunchy streusel made from a mix of: ½ cup crushed graham crackers or oats, ¼ cup brown sugar, and 2 tablespoons melted butter.
• Extra Spiced: Add 1 teaspoon pumpkin pie spice, ½ teaspoon nutmeg, and ½ teaspoon ground ginger to the yam mixture for extra warmth and a holiday flavor boost.
• Boozy Upgrade: Stir in 2 tablespoons of bourbon or dark rum into the yam filling before baking for a rich, grown-up twist.
• Mini Casseroles: Divide the filling into individual ramekins, top each with ¼ cup marshmallows, and bake for 20–25 minutes. Perfect for dinner parties or portion control.

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