This canned sweet potato casserole is a budget friendly recipe for the holidays that comes together in 25 minutes! It’s a quick and easy Thanksgiving side dish that’s made with canned sweet potatoes.
I’m really picky about what goes into my holiday recipes, especially the ones that are iconic, like sweet potato pie and sweet potato casserole with marshmallows. It’s the mallows, ya’ll!
Incidentally, if you’ve never heard a girl from the Midwest speak with a southern drawl, amuse yourself sometime and request it. It’s the funniest danged thing ya’ll will ever hear.
What I mean to say is that the sweet potato casserole that I eat on Thanksgiving must have marshmallows in it.
Canned Sweet Potato Casserole
What I love the most about this particular recipe is how budget friendly it is. Because I purchased absolutely every ingredient for the recipe at Dollar General, this delicious canned sweet potato casserole cost me less than fifty cents per serving to make. That’s crazy awesome, especially since the price of sugar has risen so much in the past year.
There are just a few simple ingredients and a couple of spices needed to make the recipe:
- canned yams or peeled and cooked sweet potatoes.. (read more below)
- brown sugar – to lower the calories, you can use a low glycemic brown sugar substitute
- maple syrup
- chopped pecans
- mini marshmallows – or use these vegan marshmallows
How do you make sweet potato casserole with canned potatoes?
Assembling the canned sweet potato casserole is super quick and easy. All you need to do is drain the canned sweet potatoes, then mash ’em, mix in the rest of the ingredients, top it off with mini marshmallows and put it into the oven to toast those babies up.
It doesn’t get any easier and it definitely meets the It’s Yummi test for taste! Now if you want to use fresh sweet potatoes you most certainly can. You want to peel and pre-boil (much like how to make mashed potatoes) them ahead of time then proceed with the recipe.
More Must-Have Thanksgiving Sides:
- Butternut Squash Gratin Recipe
- Broccoli Gratin with Parmesan (from Kalyn’s Kitchen)
- Perfect Creamy Mashed Potatoes
- Roasted Brussels Sprouts and Squash (from A Beautiful Plate)
- Quick Rise Easy Yeast Rolls
- Cranberry Sausage Stuffing
Are you ready to make your holiday meal prep easier? Then head to the kitchen to whip up this canned sweet potato casserole recipe. Don’t forget the marshmallows!
Canned Sweet Potato Casserole with Marshmallows
- 1.75 pounds cooked sweet potatoes (OR 29-ounce can, drained of all liquid)
- ¼ cup brown sugar substitute or brown sugar, packed
- 2 Tablespoons maple syrup
- 3 Tablespoons unsalted butter softened
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ½ cup finely chopped pecans divided in half
- non-stick cooking spray
- 1 cup vegan mini marshmallows or regular mini marshmallows
- Heat oven to 375 degrees F. Grease the inside of an 11 x 7-inch baking dish with non stick cooking spray.
- Place potatoes into a large mixing bowl. Add sugar, butter, salt, cinnamon, and vanilla extract; Mash mixture with a potato masher.
- Stir in 1/4 cup of pecans.
- Spread potato mixture into an even layer in the prepared baking dish. Sprinkle remaining 1/4 cup of pecans over the mixture, then top with marshmallows.
- Bake at 375 F. for 20 minutes or until marshmallows are toasted. Remove pan from oven and serve while warm.
- If covered well and refrigerated, leftovers will stay good for up to 5 days. Reheat in a dish covered with aluminum foil in oven at 350 degrees F. for 15-20 minutes, or microwave uncovered for 2-3 minutes.