The Ultimate Sweet Potato Casserole With Marshmallows Canned Yams

Think your holiday table needs a glow-up? This sweet potato casserole with marshmallows canned yams delivers instant nostalgia with zero stress. It’s rich, fluffy, and crowned with a caramelized marshmallow top that makes everyone suddenly “remember” your number.

Minimal effort, max applause—like a cheat code for family approval. If you can open a can and stir, you can make the dish people fight over. Ready for the easiest big-win recipe of the season?

What Makes This Special

This recipe skips peeling and boiling because, yes, we’re using canned yams.

That means less prep and more perfection. The texture is creamy, the flavor is warm and buttery, and the marshmallow topping gets gorgeously golden in the oven. It’s a crowd-pleaser that plays nice with turkey, ham, or whatever centerpiece you’re flexing this year.

We add vanilla, cinnamon, and a touch of citrus to amplify flavor without making it fussy.

Plus, there’s an optional pecan-brown sugar streusel if you want that sweet-crunch combo. It’s comfort food with a little swagger.

Ingredients Breakdown

• 2 (29-ounce) cans of yams or sweet potatoes in syrup (drained well)
• 1/2 cup unsalted butter (melted)
• 1/2 cup brown sugar (light or dark, packed)
• 1/4 cup granulated sugar (optional for extra sweetness)
• 2 large eggs (lightly beaten)
• 1/2 cup evaporated milk (or half-and-half)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1/2 teaspoon fine sea salt
• 1 tablespoon orange zest (optional but amazing)
• 3–4 cups mini marshmallows (or large marshmallows halved)

Optional Pecan Streusel Topping (for half-and-half topping lovers):

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup chopped pecans
• 1/4 cup cold unsalted butter (cubed)
• Pinch of salt

The Method – Instructions

1. Preheat and prep: Heat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Drain like you mean it: Pour the canned yams into a colander and drain thoroughly.Pat dry with paper towels to reduce excess liquid. This helps avoid a watery casserole.
3. Mash the base: In a large bowl, mash the yams until mostly smooth. A few rustic chunks are fine if you like texture.
4. Mix the magic: Stir in melted butter, brown sugar, granulated sugar (if using), eggs, evaporated milk, vanilla, cinnamon, nutmeg, salt, and orange zest.Mix until creamy and cohesive.
5. Pan it up: Spread the mixture evenly into the prepared baking dish.
6. Optional streusel: Combine flour, brown sugar, pecans, and salt. Cut in the cold butter with a fork until crumbly. Sprinkle over half the casserole if doing a split topping—or skip if you’re going full marshmallow mode.
7. Bake the base: Bake uncovered for 25–30 minutes until slightly set around the edges and lightly bubbling.
8. Add the marshmallows: Remove from oven and top evenly with mini marshmallows (or artfully place halved large ones).Don’t stack too thick or they won’t caramelize properly.
9. Finish under heat: Return to the oven for 8–12 minutes until marshmallows are puffed and golden. For deeper color, broil on high for 20–60 seconds—watch like a hawk.
10. Rest and serve: Let cool 10–15 minutes. The center will set slightly, and the topping will become beautifully tacky.Serve warm and accept compliments graciously (or not, your call).

Storage Instructions

• Refrigeration: Cool completely, cover, and refrigerate for up to 4 days.
• Reheating: Reheat in a 325°F oven, covered with foil for 15–20 minutes, then uncover to re-crisp the topping for 5–8 minutes. Microwave works in a pinch, but marshmallows soften—still tasty, less pretty.
• Make-ahead: Assemble the base up to 2 days ahead. Refrigerate.Add marshmallows and bake day-of. If cold from the fridge, add 5–10 minutes to the initial bake.
• Freezing: Freeze the base (no marshmallows) up to 2 months. Thaw overnight, bake, then add marshmallows to finish.

Nutritional Perks

• Vitamin A powerhouse: Sweet potatoes are loaded with beta-carotene, supporting vision and immune function.
• Fiber and potassium: Helps support digestion and electrolyte balance.Not bad for a “treat.”
• Energy-dense comfort: Yes, it’s sweet. Yes, it’s dessert-adjacent. But it’s more nutrient-dense than your average pie slice, IMO.
• Customizable sweetness: Control sugar levels and toppings to fit your goals without sacrificing the vibes.

Avoid These Mistakes

• Not draining the yams: Excess liquid = soupy casserole.Dry them well.
• Skipping the egg: Eggs help bind and set the texture. If skipping for dietary reasons, use a flax egg and reduce milk slightly.
• Overloading marshmallows: A mountain won’t toast—it’ll just melt. Aim for an even, single layer.
• Forgetting salt: A pinch of salt makes the sweet flavors pop.Don’t fear it.
• Walking away during broil: Marshmallows go from golden to “campfire fail” fast. Stay close.

Alternatives

• Dairy-free: Use vegan butter and coconut milk or almond milk. Marshmallows should be gelatin-free if strictly vegan.
• No eggs: Replace with 2 tablespoons ground flax + 5 tablespoons water (rest 5 minutes).Texture will be slightly softer.
• Less sweet: Cut brown sugar to 1/4 cup and skip the granulated sugar. Use unsweetened canned sweet potatoes if available.
• Crunch factor: Do a half-and-half topping: marshmallows on one side, pecan streusel on the other. Everyone wins.
• Spice it up: Add 1/2 teaspoon pumpkin pie spice or a pinch of cayenne for a little heat (yes, really).
• Citrus twist: Swap orange zest for 2 tablespoons orange juice and reduce milk slightly.

FAQ

Can I use fresh sweet potatoes instead of canned yams?

Absolutely.

Peel and cube 3 pounds of sweet potatoes, boil until tender, drain, and mash. Add 2–3 tablespoons more milk if needed to match the creamy texture.

What’s the difference between yams and sweet potatoes here?

In most U.S. grocery stores, “canned yams” are actually sweet potatoes. True yams are a different tuber and rarely used in this dish.

So yes, you’re essentially making a sweet potato casserole either way.

How do I prevent the marshmallows from melting into the casserole?

Top only after the initial bake, use a single even layer, and finish just until golden. If broiling, keep the pan in the middle or upper-middle rack and watch closely.

Can I make it nut-free?

Totally. Skip pecans or streusel.

For crunch without nuts, try crushed graham crackers tossed with a little melted butter and a pinch of salt, added after baking.

How do I keep it from being too sweet?

Drain and blot the yams well, reduce brown sugar, and use evaporated milk instead of sweetened dairy. A little extra salt and orange zest balances sweetness nicely.

Is this a side dish or dessert?

Both. It’s the side that thinks it’s dessert—and no one is mad about it.

Serve with the mains, then snag seconds after pie. We don’t judge.

Can I assemble and bake later the same day?

Yes. Make the base in the morning, refrigerate covered, and bake before serving.

Add marshmallows at the end so they stay fluffy and golden.

Wrapping Up

This sweet potato casserole with marshmallows canned yams brings big, cozy flavor with minimal effort—fast to prep, easy to bake, and guaranteed to steal the spotlight. It’s flexible enough for dietary tweaks and bold enough to make your guests ask for the recipe. Save the stress for the turkey; this one’s a sure thing.

FYI: leftovers taste amazing for breakfast—no regrets.