Sweet Potato Casserole With Canned Yams

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This Sweet Potato Casserole with Canned Yams is the ultimate comfort dish, combining the cozy flavors of fall with the convenience of pantry staples. Fluffy, creamy, and perfectly sweetened yams form the base, while a buttery brown sugar topping with pecans and gooey marshmallows brings the magic. Whether you’re hosting a holiday gathering or simply craving something warm and nostalgic, this recipe delivers on both flavor and ease.

What makes this casserole shine is its irresistible blend of textures and contrasts. The smoothness of mashed yams contrasts beautifully with the crunch of toasted pecans and the golden tops of lightly melted marshmallows. This dish is a crowd-pleaser, perfect for potlucks, Thanksgiving spreads, or as a sweet side for any meal where comfort food is the star.

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Preparation Phase & Tools to Use

Before diving into this cozy classic, make sure your kitchen is stocked with a few essential tools that make prep and cleanup a breeze:

• Mixing Bowls: A couple of large bowls are key for mashing the yams and mixing the streusel topping separately.
• Hand Mixer or Potato Masher: If you want ultra-smooth yams, a hand mixer is perfect. For a more rustic texture, a simple masher does the trick.
• 9×13-inch Baking Dish: This is the perfect size for this casserole to bake evenly and get that golden marshmallow top.
• Rubber Spatula: Great for scraping every bit of that delicious yam mixture and topping out of your bowls and into the baking dish.
• Measuring Cups & Spoons: Accuracy matters, especially when balancing the sweet and savory elements in this dish.

With the right tools, you’ll move seamlessly from mixing to baking, setting yourself up for a flawless casserole every time.

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Ingredients for the Sweet Potato Casserole With Canned Yams

• Canned Yams: The heart of this casserole—soft, naturally sweet, and easy to mash.
• Butter: Adds richness and helps bind the yam mixture and the streusel topping.
• Brown Sugar: Brings a warm, caramel-like sweetness that enhances the flavor of the yams.
• Milk: Helps smooth out the texture of the mashed yams, giving them a creamy consistency.
• Eggs: Acts as a binder, holding everything together while baking.
• Vanilla Extract: Adds a subtle layer of depth and aroma.
• Salt: Just a pinch to balance the sweetness.
• Mini Marshmallows: A signature topping—light, fluffy, and perfectly golden once baked.
• Chopped Pecans: Provide a nutty crunch that complements the creamy base.
• All-Purpose Flour: Used in the streusel topping to give it structure.

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How To Make the Sweet Potato Casserole With Canned Yams

Step 1: Prepare the Yam Mixture

Preheat your oven to 350°F. Drain the canned yams and place them in a large mixing bowl. Use a hand mixer or masher to break them down until smooth. Add melted butter, milk, eggs, vanilla extract, salt, and part of the brown sugar. Mix until creamy and well combined.

Step 2: Layer the Casserole Base

Pour the yam mixture into a greased 9×13-inch baking dish. Smooth the top evenly with a spatula.

Step 3: Make the Streusel Topping

In a separate bowl, combine chopped pecans, flour, brown sugar, and melted butter. Stir until it forms a crumbly mixture. Sprinkle this evenly over the yam layer.

Step 4: Add the Marshmallows

Top the casserole with mini marshmallows, scattering them generously across the entire surface.

Step 5: Bake to Perfection

Bake for 25–30 minutes or until the top is golden and the marshmallows are lightly toasted. Let cool for a few minutes before serving.

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Serving and Storing Sweet Potato Casserole With Canned Yams

Serve this dish warm, straight from the oven. It’s best enjoyed fresh when the marshmallows are melty and the pecans are perfectly crisp. Pair it with roasted turkey, ham, or even just a simple green salad for balance.

If you have leftovers, they store beautifully! Let the casserole cool completely, then cover tightly or transfer to an airtight container. Store in the fridge for up to 4 days. To reheat, warm individual portions in the microwave or pop the entire dish back in the oven at 300°F for about 15 minutes until heated through.

Freezing? Skip the marshmallows before freezing and add them fresh when you’re ready to reheat. This keeps the texture light and fluffy.

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Frequently Asked Questions

How do I make this casserole less sweet?

Cut the brown sugar in the yam mixture by half and consider skipping the marshmallows or using fewer on top.

Can I make this ahead of time?

Absolutely. Prepare the casserole up to the topping stage and refrigerate it overnight. Add the marshmallows just before baking.

What if I don’t have canned yams?

You can use fresh sweet potatoes—just peel, boil, and mash them until soft. You’ll need about 3 to 4 cups mashed.

Can I use walnuts instead of pecans?

Yes, walnuts work well too. They provide a slightly different flavor but still bring that crunch.

How do I prevent the marshmallows from burning?

If your oven runs hot, loosely cover the casserole with foil during the last 10 minutes of baking to protect the marshmallows.

Can I double the recipe?

Definitely! Use a larger baking dish or two 9×13 pans. Just be sure to evenly distribute the toppings for consistent baking.

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Want More Casserole Ideas?

If this sweet potato casserole hit the spot, try these other cozy favorites from the Life With Olivia kitchen:

• Chicken and Stuffing Casserole for the ultimate comfort classic.
• Million Dollar Ravioli Casserole that’s cheesy and indulgent.
• Mexican Cornbread Casserole when you’re in the mood for bold flavor.
• Scalloped Corn Casserole for a sweet-and-savory side dish.
• Chicken Cordon Bleu Casserole if you’re craving something creamy and meaty.

For more comfort-filled favorites and everyday meals, follow along on Pinterest – Life With Olivia where I share daily recipe inspiration!

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add any twists, like cinnamon or orange zest? Did you use marshmallows or skip them for extra pecans?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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