If you’re looking for a comforting, delicious, and utterly satisfying dish that brings warmth to any meal, this Sweet Potato Casserole with Canned Yams and Mini Marshmallows Recipe is your new best friend. Combining the natural sweetness of canned yams with the gooey, golden crunch of toasted mini marshmallows, it’s a crowd-pleaser that’s easy to prepare and perfect for holidays or cozy family dinners. This casserole balances soft, cinnamon-spiced yams with a sugary topping that melts beautifully, creating a dish that feels like a hug on a plate.
Ingredients You’ll Need
This Sweet Potato Casserole with Canned Yams and Mini Marshmallows Recipe uses simple pantry-friendly ingredients, but each one plays an essential role in delivering the perfect balance of sweetness, spice, and texture. From the rich butter to the sweet maple syrup, every element makes the dish shine.
- 58 oz canned yams (2 29 oz cans): The star of the dish, these bring natural sweetness and a wonderfully soft texture.
- ¼ cup brown sugar: Adds deep, molasses-rich sweetness and enhances the caramel notes.
- 1 tbsp pure maple syrup: Brings a subtle complexity and a touch of natural sweetness that pairs beautifully with cinnamon.
- 1 tsp ground cinnamon: Infuses the casserole with warm, aromatic spice perfect for fall and winter meals.
- 3 tbsp butter: Adds creaminess and richness, helping the topping to brown perfectly.
- 2 cups mini marshmallows: For that classic fluffy, melting topping that toasts to golden perfection.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Sweet Potato Casserole with Canned Yams and Mini Marshmallows Recipe
Step 1: Prepare Your Oven and Dish
First things first, preheat your oven to 350℉, ensuring it’s nice and warm when it’s time to bake. Butter up your casserole dish or give it a quick spray with non-stick spray to make sure your sweet potato mixture doesn’t stick as it cooks and browns beautifully.
Step 2: Drain and Mash the Yams
Drain your canned yams thoroughly, but don’t toss the juice just yet! Set aside about 2 tablespoons of the syrupy liquid in case the mixture needs a little extra moisture later on. Pop the yams into a large bowl and mash them until you get a creamy, smooth texture—that’s the base of your casserole magic.
Step 3: Add Sweetness and Spice
Mix in the brown sugar, pure maple syrup, and ground cinnamon with your mashed yams. The cinnamon will add that warming spice, while the sugars bring in a sweet depth without overwhelming the natural yam flavor. If the mixture feels a bit dry, stir in a splash of the reserved syrup to keep it moist and luscious.
Step 4: Transfer and Smooth the Mixture
Spoon your beautifully blended yam mixture into the prepared casserole dish. Use a spatula to smooth out the top evenly, creating the perfect canvas for your buttery topping and those iconic mini marshmallows.
Step 5: Bake the Base
Scatter small bits of butter over the top for extra richness as it bakes, then pop the dish into the oven for 30 to 40 minutes. This step allows all those flavors to mingle and the yams to heat through, setting the stage for the marshmallow finale.
Step 6: Add the Mini Marshmallows
Once your sweet potato base is hot and fragrant, evenly spread mini marshmallows over the top. Bake again for 5 to 10 minutes until the marshmallows puff up and turn a gorgeous golden brown. For an extra toasty finish, feel free to broil the casserole for a minute or two, but keep a close eye to avoid burning.
How to Serve Sweet Potato Casserole with Canned Yams and Mini Marshmallows Recipe
Garnishes
A sprinkle of chopped pecans or walnuts adds a delightful crunch that contrasts wonderfully with the soft yams and fluffy marshmallows. For a fresh touch, you can also dust a little ground nutmeg or cinnamon on top after baking to amp up the aroma.
Side Dishes
This casserole pairs beautifully with savory mains such as roast turkey, baked ham, or grilled chicken. A crisp green salad or steamed green beans offer a fresh, light balance to this rich and sweet dish, making it perfect for family dinners or holiday spreads.
Creative Ways to Present
Serve this sweet potato casserole in individual ramekins for a charming personal touch, especially if you’re entertaining guests. Or layer it in clear glass dishes for a beautiful presentation where the colorful layers of creamy yams and toasted marshmallows shine through.
Make Ahead and Storage
Storing Leftovers
Let your casserole cool completely before covering it tightly with foil or plastic wrap. It will keep well in the refrigerator for 3 to 4 days, making it an excellent make-ahead option for parties or meal prep.
Freezing
If you want to save it for later, this casserole freezes beautifully. Wrap it securely and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating. Just add marshmallows fresh before the final bake for the best texture.
Reheating
Reheat leftovers in the oven at 350℉ until warmed through, about 20 minutes. To restore that signature golden marshmallow topping, sprinkle some fresh mini marshmallows on top and pop it under the broiler for a minute or two—watch it closely to avoid burning.
FAQs
Can I use fresh sweet potatoes instead of canned yams?
Absolutely! Fresh sweet potatoes can be steamed, boiled, or roasted and then mashed before mixing with the other ingredients. Just keep in mind the moisture content might vary slightly, so adjust with reserved syrup or a little butter as needed.
Is there a way to make this casserole less sweet?
Yes! You can reduce the brown sugar and maple syrup slightly or omit the marshmallows on top for a more subtle sweetness. Adding a pinch of salt can also help balance the flavors if you dial back on sugar.
What can I use instead of mini marshmallows?
If you’re not a fan of marshmallows or want a different twist, try topping with chopped pecans mixed with brown sugar and butter for a crunchy streusel topping. It’s delicious and adds a nice nutty contrast.
Can I prepare this casserole ahead of time without baking?
Yes, you can assemble the casserole the day before, cover it tightly, and store it in the fridge. When ready to serve, bake as directed, adding the marshmallows during the last few minutes for that perfect toasted finish.
How do I prevent marshmallows from burning?
Keep a close eye on your casserole during the last baking stage and broil only for a very short time if using. If you bake the marshmallows at a lower temperature for a longer time, you’ll get a nicely melted topping without burning.
Final Thoughts
If you love a cozy, nostalgic dish that’s both sweet and satisfying, you simply have to try this Sweet Potato Casserole with Canned Yams and Mini Marshmallows Recipe. It’s effortless to make, beautifully customizable, and guaranteed to bring smiles around the table. Whether it’s a holiday centerpiece or a comforting side dish, this casserole will quickly become a beloved staple in your kitchen.
PrintSweet Potato Casserole with Canned Yams and Mini Marshmallows Recipe
This Sweet Potato Casserole with Canned Yams is a quick and comforting side dish perfect for holiday meals or cozy family dinners. It combines creamy mashed yams sweetened with brown sugar and maple syrup, spiced with cinnamon, and topped with a buttery layer and golden mini marshmallows for a delightful finish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Sweet Potato Mixture
- 58 oz canned yams (2 cans of 29 oz each)
- ¼ cup brown sugar
- 1 tbsp pure maple syrup
- 1 tsp ground cinnamon
- 3 tbsp butter
Topping
- 2 cups mini marshmallows
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a casserole dish using butter or non-stick spray to prevent sticking.
- Drain Yams: Open the canned yams and drain the liquid, reserving 2 tablespoons of the juice to adjust the casserole’s moisture if needed.
- Mash Yams: Transfer the yams into a large bowl and mash them thoroughly until mostly smooth.
- Mix Ingredients: Add brown sugar, maple syrup, and ground cinnamon to the mashed yams; continue mashing and mixing until the ingredients are well combined. If the mixture seems dry, incorporate a little of the reserved yam juice to reach a creamy consistency.
- Assemble in Dish: Spoon the sweet potato mixture evenly into the prepared baking dish and smooth the top. Dot the mixture with butter pieces on top for added richness.
- Bake the Casserole: Place the dish into the preheated oven and bake for 30 to 40 minutes until the casserole is heated through and slightly firm.
- Add Marshmallow Topping: Remove the casserole from the oven and sprinkle the mini marshmallows evenly over the top.
- Final Bake: Return to the oven and bake for an additional 5 to 10 minutes until the marshmallows are melted and golden brown. Optionally, broil for 1 to 2 minutes to achieve a crispier golden topping—watch carefully to avoid burning.
Notes
- Use canned yams to save time without sacrificing flavor.
- Reserve some yam juice to adjust moisture levels for the perfect creamy texture.
- Broiling the marshmallow topping briefly can add a crispy caramelized finish.
- For a richer flavor, use pure maple syrup instead of corn syrup.
- This dish can be made ahead and reheated before serving.
