Description
This Sweet Potato Casserole With Canned Yams is the ultimate comfort side dish with creamy, spiced mashed yams topped with a brown sugar-pecan crumble and golden toasted marshmallows. Perfect for holidays or cozy dinners.
Ingredients
2 cans (29 oz each) canned yams
4 tablespoons butter, melted
1/3 cup milk
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup brown sugar (for yam mixture)
1/3 cup all-purpose flour
1/3 cup melted butter (for topping)
1/2 cup brown sugar (for topping)
1 cup chopped pecans
2 cups mini marshmallows
Instructions
1. Preheat oven to 350°F. Drain the canned yams and place them in a large mixing bowl.
2. Mash the yams using a hand mixer or potato masher until smooth.
3. Add melted butter, milk, eggs, vanilla extract, salt, and 1/2 cup brown sugar. Mix until creamy.
4. Pour the yam mixture into a greased 9×13-inch baking dish and smooth the surface.
5. In a separate bowl, combine pecans, flour, 1/2 cup brown sugar, and 1/3 cup melted butter to make the streusel topping.
6. Sprinkle the pecan topping evenly over the yam mixture.
7. Scatter mini marshmallows generously over the top.
8. Bake for 25–30 minutes or until the marshmallows are golden and the casserole is heated through.
9. Let cool slightly before serving.
Notes
For a less sweet version, reduce the brown sugar by half or skip the marshmallows.
Prepare in advance by assembling everything except the marshmallows, refrigerating overnight, and baking the next day.
Swap pecans for walnuts or leave nuts out completely for a nut-free version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 21g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg
Keywords: holiday casserole, sweet potato casserole, Thanksgiving yams