Easy Sweet Potato Casserole With Canned Yams
Description
This easy sweet potato casserole with canned yams is a simple, crowd-pleasing side dish with creamy mashed yams, warm spices, and a sweet marshmallow or pecan topping—perfect for holidays or everyday meals.
Ingredients
- 29 ounces sweet potatoes, yams, drained (about 2 cans)
- 1/4 cup brown sugar
- 2 tablespoons maple syrup
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon ground cinnamon, optional
- 1/2 teaspoon vanilla extract
- 1/2 cup pecans, diced and divided
- 1 cup mini marshmallows
Instructions
- Grease an 11x7-inch baking dish with unsalted butter or non-stick cooking spray. Preheat the oven to 375°F.
- Drain the canned sweet potatoes and add them to a large bowl. Fold in the brown sugar, butter, salt, cinnamon, and vanilla. Mash to your desired consistency with a potato masher, hand mixer, or food processor, then fold in 1/3 cup of the diced pecans.
- Spread the mixture into the prepared dish. Top with the remaining 1/4 cup diced pecans and sprinkle with the mini marshmallows.
- Bake at 375°F for 25–30 minutes, until warmed through and the marshmallows are golden brown.
- Serve with a drizzle of maple syrup or melted butter and a dash of brown sugar or cinnamon, if desired.
Equipment
- 11x7-inch casserole dish
- Cooking Spray
- Potato masher or hand mixer
Notes
- Drain the yams thoroughly to keep the casserole from getting watery.
- For a golden topping, broil the last 1–2 minutes and watch closely.
- To make ahead, assemble (without marshmallows), refrigerate up to 24 hours, then top and bake.
Nutrition
Serving: 1ServingCalories: 59kcalCarbohydrates: 5gProtein: 0.2gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 11mgSodium: 6mgPotassium: 3mgFiber: 0.1gSugar: 4gVitamin A: 132IUVitamin C: 0.01mgCalcium: 4mgIron: 0.04mg