Dive into savory sweetness when you serve this heavenly sweet potato casserole with canned yams. You won't be able to resist the taste!
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This classic casserole is one I turn to for holiday meals, but it's easy enough to serve whenever I'm in the mood for a comforting side dish. I appreciate that it only requires a few simple ingredients and doesn't take much time to prepare. It pairs well with other seasonal sides like my cranberry Brussels sprouts.
Using canned yams saves me the extra work of peeling and cooking fresh sweet potatoes from scratch. I've found that once everything is combined and baked, they still give the casserole the creamy texture and sweet flavor I'm looking for. When I want another easy vegetable side for a fall or holiday dinner, I also make my mashed butternut squash.
Reasons to Love
- Quick and easy preparation. Using canned yams instead of fresh sweet potatoes makes the preparation process much faster.
- Creamy and crunchy textures. When you take a bite, you'll experience the smooth and velvety consistency of the mashed sweet potatoes, complemented by the delightful crunch of the crispy pecan topping.
- A delightful blend of flavors. The natural sweetness of the sweet potatoes pairs perfectly with warm spices like cinnamon and nutmeg.
Ingredients
The great thing about this canned sweet potato casserole recipe is that you only need a few ingredients. You probably already have all the items right in your kitchen.
Here's what you'll need to make the recipe:
- canned yams
- butter
- vanilla extract
- cinnamon
- nutmeg
- egg
- salt
- mini marshmallows
- chopped pecans
Scroll down to the recipe card for quantities used.
Instructions
Ready to make this recipe? To start, preheat your oven to 350°F. Then, drain the liquid from the can and rinse the yams before transferring to a mixing bowl. Beat them with an electric mixer (or press with a potato masher) until smooth and creamy.
Add the melted butter and vanilla extract to the mashed yams.
Sprinkle in the cinnamon, nutmeg, and salt.
Mix until the ingredients are well blended into the yams. Add in the egg, and beat until creamy.
Spread the sweet potato mixture into a well-greased small oven-safe skillet or baking dish.
Bake for 20 minutes. Remove, and top with the mini marshmallows and chopped pecans.
Bake for another 5-10 minutes or until the marshmallows have browned on top.
Hint: It's important to drain the yams thoroughly. This will help remove excess liquid from the can, preventing your casserole from becoming too watery. Simply open the can of yams and pour out the syrup or liquid they are packed in.
Variations
Another winning aspect of this recipe is its versatility. You can easily customize it to suit your preferences. Here are a few ideas I've tried:
- Decadent - incorporate other ingredients like crushed pineapples or orange zest for a citrusy take.
- Flavor - experiment with different spices such as cardamom or allspice to add depth and complexity to your flavor profile.
- Sweet - Feel free to add brown sugar to the yam mixture if you like your casserole sweeter.
Check out how to cook sweet potatoes in the air fryer if you love yam.
Tips
Top tip: To achieve a smooth and creamy texture, use an electric mixer or food processor to make the yam mixture.
- Bake with Care: Bake the casserole until it's heated through and the topping is golden brown. Be cautious not to overbake, as it can dry out the sweet potatoes.
- Make-ahead: Sweet potato casserole can be made ahead of time. Prepare the casserole, cover it, and refrigerate. You can then bake it when you're ready to serve it.
- Broil: Place the casserole under the broiler instead of baking if you want to brown the topping quickly.
Serving suggestions
This sweet side dish is often served during holiday meals and special occasions. When it comes to serving, it pairs wonderfully with various main dishes like roast turkey and baked ham.
You can also serve it with grilled chicken or slow cooker pork loin. If you prefer vegetarian options, try it with mushroom risotto or a hearty ratatouille.
Storage
Leftover sweet potato casserole can be refrigerated for up to 4 days. Just make sure to store it in an airtight container or cover it tightly with aluminum foil before placing it in the refrigerator. This will help maintain its freshness and prevent any unwanted odors from seeping into the dish.
To reheat, cover with foil and place in a preheated 350°F oven until heated. It should take about 10 to 15 minutes depending on the amount.
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Recipe
Sweet Potato Casserole with Canned Yams
Ingredients
- 15 ounces canned yams rinsed and drained
- 2 tablespoon butter melted
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- pinch nutmeg
- 1 large egg
- Salt to taste
- 1 cup mini marshmallows
- ¼ cup chopped pecans
Instructions
- Preheat the oven to 350°F.
- Place the yams, butter, vanilla, cinnamon, nutmeg, and salt into a mixing bowl, and blend until well combined.
- Add in the egg, and beat until creamy.
- Spread the mixture into a well-greased small oven-safe skillet or baking dish.
- Bake for 20 minutes. Remove, and top with the mini marshmallows and pecans.
- Bake for another 5-10 minutes or until the marshmallows have browned on top.
Jane says
It was my first time making sweet potato casserole with marshmallows. I thought it was a weird pairing, but oh my gosh! I totally love how it came out, the sweetness was just right for me and the pecans really added some texture and crunchiness!