You'll love this easy sweet potato casserole with canned sweet potatoes and marshmallows! Our time tested recipe makes the perfect comfort food side dish for Thanksgiving your whole family will devour.
Why You'll Love Sweet Potato Casserole with Canned Sweet Potatoes and Marshmallows!
We've spent countless hours simplifying and perfecting sweet potato casserole to make it as easy as possible! Get that fresh homemade flavor by using unsweetened canned sweet potatoes that drastically reduces the casserole cooking time.
Our sweet potato casserole with canned sweet potatoes and marshmallows is literally the best! Creamy and smooth with a bit of crunch with the perfect balance between sweet and savory. It hits all the right notes your friends and family will crave.
Doesn't it seem like everyone either loves marshmallows on sweet potato casserole or they really dislike them?
Either way, if you have marshmallow haters at your table, you can also make a half batch of our popular streusel topped sweet potato casserole to keep everyone happy or you can leave the marshmallows off half of the casserole.
What you'll need
- canned pureed sweet potatoes, unsweetened ones, not the sweetened canned yarms. You can also use 3 cups of pureed sweet potatoes.
- brown sugar - or honey, coconut sugar, maple syrup, or even a sugar free substitute like golden monkfruit.
- salt - we use fine sea salt, table salt is just fine
- large eggs
- melted butter - if you use unsalted butter, feel free to add a pinch of extra salt.
- vanilla extract
- cinnamon - for that classic comforting flavor of fall
- all purpose flour. Use this to add a bit of thickness to the casserole. Canned sweet potatoes are often thinner than fresh ones.
Marshmallow streusel topping
- brown sugar, flour, chopped pecans (or walnuts), melted butter, mini marshmallows
How to cook canned sweet potato casserole
Here's a quick overview of the recipe steps, get the full instructions down in the printable recipe card.
Step 1. Combine the filling ingredients. Add flour to thicken as desired.
Step 2. Add the filling to the pan and bake until it starts to set.
Step 3. While the sweet potato casserole filling cooks, make the streusel topping.
Step 4. Sprinkle the crumble topping and marshmallows over the top of the casserole.
Step 5. Bake until golden brown, pop under the broiler for a darker color if desired. Let cool slightly and enjoy!
Recipe tips
- For even browning: Broil the casserole for the last 2-3 minutes.
- Drain well: Ensure the canned sweet potatoes are well-drained to avoid a soggy casserole.
- Leftovers will last for 4-5 days in the fridge.
Reader questions
Warm in the oven at 350°F until heated through, around 20 minutes. You can also microwave individual portions.
Just make our streusel topping with pecans, brown sugar, and butter! Feel free to double the pecan topping if you're leaving out the marshmallows.
You can make the casserole a day in advance. Since you'll be baking it chilled from the fridge, it will take longer to heat up. You might need to bake it an extra 20+ minutes to get it nice and heated through.
Fresh sweet potatoes have more of an earthy flavor and a thicker texture than canned sweet potatoes. The canned variety makes a great substitute and really speeds up the cooking time! You can mix in a bit of thickener like flour if you want the casserole a little thicker.
More Thanksgiving recipes
- Stuffing with sausage
- Original Jiffy corn casserole
- Roasted turkey in the oven
- Green bean casserole
- Broccoli Bacon salad
- Creamy baked mac and cheese
- Cranberry sauce
- Make ahead gravy
- Pumpkin pie
- Easy apple crisp
Recipe
Canned Sweet Potato Casserole with Marshmallows
Equipment
- 1 8x8 pan or a pie pan
Ingredients
- 2 15 oz cans pureed sweet potatoes 3 cups pureed sweet potatoes. See notes below if you're using canned yams (they're different!) or are using fresh pureed sweet potatoes.
- ½ cup brown sugar
- ½ tsp salt
- 2 large eggs beaten
- 3 tablespoon melted butter
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- 2 tablespoon flour Optional! Mix this in if you want a thicker casserole. Canned sweet potatoes are often thinner than fresh ones.
Topping
- ½ cup brown sugar
- ¼ cup flour
- ½ cup chopped pecans
- 3 tablespoon butter melted
- 1 ½ cups mini marshmallows
Instructions
- Preheat the oven to 350 F. Spray an 8x8 baking pan with cooking spray.
- In a large bowl, combine the canned sweet potatoes, brown sugar, salt, beaten eggs, melted butter, cinnamon, and vanilla extract. As an optional step, you can also mix in up to 2 tablespoon of flour to help thicken the mixture. Canned sweet potatoes are sometimes thinner than fresh ones.
- Spread the mix into the baking pan. Bake the casserole uncovered for 35-40 minutes until it's started to set up a bit and then remove from the oven.
Crumble Topping
- Make the topping while the casserole is baking. In a small bowl, combine the crumble topping ingredients including the brown sugar, flour, chopped pecans, and melted butter.
- You're going to alternate layers of mashmallows and crumble topping. Top the casserole with half of the marshmallows, then sprinkle half the streusel over the marshmallows. Top with the other half of the marshmallows and sprinkle the remaining pecan crumble over the top.
- Place the sweet potato casserole back into the oven for 8-12+ minutes, until the topping is bubbly and golden brown. You don't want the marshmallows to melt! If you want your marshmallows a darker color, pop them under the broiler for 1 minute. Let rest for 10 minutes before serving. Enjoy!
Notes
- Canned yams: These come sweetened and aren't pureed. You'll need 3 cups of pureed drained yams. Drain the liquid, otherwise they'll be too much in the recipe then mash them with a fork. Since canned yams are sweetened, we recommend cutting the sweetener in half.
- Fresh pureed sweet potatoes: You'll need 3 cups of peeled, boiled, and mashed sweet potatoes (cook about 4 medium-sized sweet potatoes). Canned sweet potatoes have more liquid than fresh, so add ¼-1/2 cup of milk to the recipe.
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