Holidays | Recipes | Side Dishes | Thanksgiving | Vegetarian

Canned Sweet Potato Casserole with Marshmallows

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.

canned sweet potato casserole on a plate

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
  • butter
  • maple syrup
  • chopped pecans
  • mini marshmallows – or use these vegan marshmallows

canned sweet potato casserole in a bowl with spoon

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:

Overhead shot of sweet potato casserole with bowl and fall leaves

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

Creamy sweet potatoes are lightly sweetened and seasoned, then mashed and topped with crunchy pecans and marshmallows. It's all baked up until toasty brown and yummi!
4.3 from 24 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Side Dish
Cuisine American
Servings 6
Calories 310 kcal

RECIPE VIDEO

Ingredients
  

  • 1.75 pounds cooked sweet potatoes (OR 29-ounce can, drained of all liquid)
  • 1/4 cup brown sugar substitute or brown sugar, packed
  • 2 Tablespoons maple syrup
  • 3 Tablespoons unsalted butter softened
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 cup finely chopped pecans divided in half
  • non-stick cooking spray
  • 1 cup vegan mini marshmallows or regular mini marshmallows

Instructions
 

  • 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. 
    bowl of sweet potato mash
  • 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.

Video

Notes

Recipe adapted from Cooking Light

Nutrition

Serving: 1gCalories: 310kcalCarbohydrates: 46gProtein: 3gFat: 12gSaturated Fat: 4gCholesterol: 15mgSodium: 468mgPotassium: 498mgFiber: 5gSugar: 22gVitamin A: 18945IUVitamin C: 3.1mgCalcium: 58mgIron: 1mg
Tried this recipe? Mention @itsyummi or tag #itsyummirecipe!

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49 Comments

  1. Becca, I make a version of this but I love some of the additional ingredients that you put in yours, definitely going to give it a try.
    Thanks for linking up on our Thanksgiving projects post.

  2. WOW I never would have thought to add marshmallows to a casserole before! You definitely have got me curious to know what this tastes like.. think I have to recreate the recipe!

    1. I hope you have a chance to try the recipe sometime, Thalia. The sweetness of the marshmallows pairs wonderfully with the sweet potatoes, making the casserole a cross between a side dish and a dessert! It’s a little bite of Heaven 🙂

  3. Ahhhh yoou and I make this almost identical! I make this and everyone eats it up. The only difference is I use fresh sweet potatoes and cook them up myself rather than canned – to me it just tastes better . I will also go to yams and there is a sllightly diifferent flavor to it. So good its like a dessert!

    1. Ellen, it’s a delicious side dish for sure. On busy days, the convenience of canned yams is nice, but I agree with you that fresh sweet potatoes are always the best!

      1. We don’t have dollar stores but we do have the Japanese chain, Daiso, which is close. It doesn’t have any food though.

  4. I make a version of this but I love the changes you made and need to try your version.
    I sometimes mix mini mashmallows into the recipe too (shhhh, don’t tell).

    1. Meagan, when I was young, I used to wonder why it was the older generation’s southern-style recipes that got the most attention on holidays. Now that I’m the older one and I see how comforting and perfectly easy they are to prepare, like this sweet potato casserole, it all makes perfect sense! I hope this recipe makes your mom proud 🙂

  5. So classic for Thanksgiving. Growing up we always had to have marshmallows on our sweet potatoes to. And by we, I mean my dad – because I wasn’t a fan back then. Now though, that is a different story! Great looking recipe.

  6. Have you ever seen the videos of Paula Deen in slo-mo? They are what I imagine this sounding like. 🙂

    Perfect recipe. Dinner and dessert at once. I love it!

    1. Haha! I haven’t seen them, but now I HAVE to check YouTube for them!
      P.S. I’m trying to find you on Pinterest, but can’t find you. Please send me your Pinterest handle (if you have one)

  7. Woohoo! I request Chef Becca to speak in a Southern drawl for the next 2 weeks straight. Is that doable? In return, I’ll speak in a Midwestern drawl…even though I don’t really know what that is. Haha. This casserole looks delicious, btw! 🙂

    1. I can’t even imagine how scary it will be for my neighbors to have to suffer through 2 weeks of me speaking that slowly, but to hear you speak Wisconsinese for even an hour should be enough entertainment for the entire year! 😀

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