Name: Sweet Potato Casserole with Marshmallows and Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 (29-ounce) cans yams, drained; 1/2 cup brown sugar; 1/3 cup melted butter; 2 large eggs; 1/4 cup milk or heavy cream; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 cup chopped pecans; 2 cups mini marshmallows

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Sweet Potato Casserole with canned yams is a delightful and comforting dish, perfect for any holiday gathering. This recipe is rich and creamy, topped with golden marshmallows and crunchy pecans, making it a favorite at Thanksgiving, Christmas, or any cozy meal. By using canned yams, you can skip the tedious peeling and boiling, allowing you to whip up this delicious side dish quickly. It’s an easy sweet potato recipe that fits seamlessly into your collection of holiday delights, ensuring everyone leaves the table satisfied.

Why You’ll Love This Sweet Potato Casserole with

There are countless reasons to adore this Sweet Potato Casserole with canned yams. First, the ease of preparation means you can spend more time enjoying the holiday rather than slaving away in the kitchen. This dish is not only rich and creamy but also features delightful flavors that blend beautifully together. The topping of toasted marshmallows and pecans adds a sweet crunch that elevates the dish to new heights. Additionally, this casserole serves as a fantastic sweet potato side dish with versatility, pairing well with various main courses. You can even adapt it to fit dietary needs, making it a go-to recipe for gatherings. Plus, it’s an ideal make-ahead dish that can be prepped in advance and baked just before serving, ensuring you have a stress-free meal.

Ingredients for Sweet Potato Casserole with

Gather these items:

2 (29-ounce) cans yams, drained
1/2 cup brown sugar
1/3 cup melted butter
2 large eggs
1/4 cup milk or heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped pecans
2 cups mini marshmallows

How to Make Sweet Potato Casserole with Step-by-Step

Step 1: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: Drain the canned yams thoroughly and place them in a large bowl.
Step 3: Mash the yams until smooth using a potato masher or hand mixer.
Step 4: Add brown sugar, melted butter, eggs, milk, vanilla extract, salt, cinnamon, and nutmeg. Mix until well combined.
Step 5: Transfer the yam mixture to the prepared baking dish and spread it evenly.
Step 6: Sprinkle chopped pecans evenly over the top.
Step 7: Cover the entire surface with mini marshmallows.
Step 8: Bake for 25–30 minutes or until marshmallows are golden and the casserole is hot.
Step 9: Let cool for 5–10 minutes before serving.

Pro Tips for the Best Sweet Potato Casserole with

Keep these in mind:

This dish is great for Thanksgiving, Christmas, or any gathering.
Using canned yams saves time on prep.
It can be prepared ahead of time and baked before serving.
For a gluten-free sweet potato casserole with, substitute the flour in the topping with almond flour.
Experiment with different toppings like a oat topping for a healthier twist.

Sweet Potato Casserole with Marshmallows and Pecans - Sweet Potato Casserole with - additional detail

Best Ways to Serve Sweet Potato Casserole with

Here are a few ideas for serving this sweet potato dish with flair:

Pair it alongside roasted turkey or ham for a classic holiday meal.
Serve it at brunch with a side salad for a delightful contrast.
Top with whipped cream for a sweet potato dessert with a twist.

How to Store and Reheat Sweet Potato Casserole with

To store leftovers of your Sweet Potato Casserole with canned yams, simply cover the dish tightly with plastic wrap or aluminum foil. It can be refrigerated for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20-25 minutes until warmed through. This makes it a perfect meal prep dish!

Frequently Asked Questions About Sweet Potato Casserole with

What’s the secret to perfect Sweet Potato Casserole with?

The secret lies in using quality canned yams and ensuring the mixture is blended to a smooth consistency. The balance of sugar and spices enhances the flavors beautifully.

Can I make Sweet Potato Casserole with ahead of time?

Absolutely! You can prepare the casserole a day in advance and store it in the refrigerator. Just bake it before serving for that freshly made taste.

How do I avoid common mistakes with Sweet Potato Casserole with?

Common mistakes include overmixing the batter, which can make the casserole dense. Be sure to blend just until combined for a light and fluffy texture.

Variations of Sweet Potato Casserole with You Can Try

Ready to switch things up? Here are a few creative variations:

For a vegan sweet potato casserole with, substitute eggs with flaxseed meal and use coconut milk instead of dairy.
Try a Southern style sweet potato casserole with a crumbly topping for added crunch.
Add a hint of tropical flavor with sweet potato casserole with coconut for a unique twist.

For more delicious recipes, check out our latest recipes, or try this crispy roasted sweet potatoes as a side dish. If you’re looking for a sweet treat, don’t miss our creamy garlic beef pasta.

For more information on the nutritional benefits of sweet potatoes, you can visit Healthline.

Sweet Potato Casserole with Marshmallows and Pecans

Author: Jannet Lisa
Total Time: 45 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Sweet Potato Casserole With Canned Yams is a quick and comforting holiday side dish. It’s rich, creamy, and topped with toasted marshmallows and pecans.

Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Drain the canned yams thoroughly and place them in a large bowl.
Mash the yams until smooth using a potato masher or hand mixer.
Add brown sugar, melted butter, eggs, milk, vanilla extract, salt, cinnamon, and nutmeg. Mix until well combined.
Transfer the yam mixture to the prepared baking dish and spread it evenly.
Sprinkle chopped pecans evenly over the top.
Cover the entire surface with mini marshmallows.
Bake for 25–30 minutes or until marshmallows are golden and the casserole is hot.
Let cool for 5–10 minutes before serving.