Craving that classic, comforting sweet potato casserole without all the fuss? This Easy Sweet Potato Casserole with Canned Yams recipe delivers creamy, sweet perfection with minimal effort, making it the perfect side dish for holidays, potlucks, or even a simple weeknight meal! Forget peeling and boiling fresh sweet potatoes – our recipe leverages the convenience of canned yams for a phenomenal dish that’s ready in no time.
Key Ingredients for Easy Sweet Potato Casserole with Canned Yams
To create this delectable and unbelievably simple sweet potato casserole, you’ll need the following:
- 2 (29-ounce) cans cut sweet potatoes in syrup or water, drained: We prefer the ones in syrup for an extra touch of sweetness, but water-packed works too, just adjust sugar as needed. Ensure they are thoroughly drained to avoid a watery casserole.
- ½ cup unsalted butter, melted: This adds richness and helps create that smooth, luscious texture.
- ½ cup packed light brown sugar: For a deeper, caramelized sweetness that complements the yams beautifully. Adjust to your sweetness preference.
- ¼ cup granulated sugar: Balances the sweetness and enhances the overall flavor.
- 1 teaspoon vanilla extract: A must-have for warmth and aromatic depth.
- ½ teaspoon ground cinnamon: The quintessential spice for sweet potato casserole, adding cozy flavor.
- ¼ teaspoon ground nutmeg: A touch of nutmeg elevates the spice profile, providing a hint of earthy warmth.
- pinch of salt: Essential for balancing the sweetness and enhancing all the other flavors.
- 2 large eggs, lightly beaten: Acts as a binder, ensuring the casserole sets nicely and adds richness.
- Topping of your choice (optional but highly recommended!):
- Mini marshmallows: The classic gooey, golden topping. About 2 cups.
- Pecan Streusel: For a delightful crunch and nutty flavor. (See tips for a quick streusel recipe!)
- Crushed Cornflakes: For a subtle, crispy texture.
How to Make Easy Sweet Potato Casserole with Canned Yams
Get ready for an incredibly easy, delicious, and satisfying dish that will become a staple in your recipe repertoire! This casserole boasts a creamy, rich texture with just the right amount of sweetness, complemented by comforting spices. With a total preparation and cook time of under an hour, it’s perfect for busy schedules without sacrificing flavor.
Step-by-Step Instructions:
- Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or non-stick cooking spray.
- Drain Canned Yams: Open your cans of sweet potatoes (or yams) and thoroughly drain all the liquid. This is a crucial step to prevent a watery casserole. You can gently press them in a colander if needed.
- Mash the Yams: In a large mixing bowl, add the drained canned yams. Using a potato masher, fork, or even a standing mixer with the paddle attachment, mash the yams until smooth. A few small lumps are perfectly fine and add character!
- Combine Wet Ingredients: In a separate small bowl, whisk together the melted butter, brown sugar, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and pinch of salt until well combined and the sugars begin to dissolve.
- Add Eggs: Lightly beat the two large eggs in a small bowl, then add them to the butter mixture. Whisk again until everything is fully incorporated.
- Combine & Mix: Pour the wet ingredient mixture into the bowl with the mashed yams. Stir well with a spatula or spoon until all ingredients are evenly distributed and the mixture is smooth and creamy.
- Transfer to Baking Dish: Pour the sweet potato mixture into your prepared 9×13 inch baking dish, spreading it evenly with the back of a spoon or spatula.
- Bake Initial (If using Topping): If you’re adding a marshmallow or streusel topping, bake the casserole uncovered in the preheated oven for 25-30 minutes, or until the edges are bubbly and the casserole is mostly set.
- Add Topping (Optional): If using marshmallows, remove the casserole from the oven and sprinkle an even layer of mini marshmallows over the top. If using a streusel, sprinkle it evenly over the casserole.
- Return to Oven & Finish Baking: Return the casserole to the oven for another 5-10 minutes, or until the marshmallows are golden brown and toasted (watch carefully, they can burn quickly!) or the streusel is golden and crisp.
- Cool & Serve: Remove from the oven and let the casserole cool for 5-10 minutes before serving. This allows it to set a bit more and makes for easier scooping. Enjoy warm!
Why You’ll Love This Easy Sweet Potato Casserole with Canned Yams
You’re going to fall head over heels for this Easy Sweet Potato Casserole with Canned Yams! Its main feature is undoubtedly its unmatched convenience; transforming canned goods into a gourmet-tasting side, this recipe saves you precious time usually spent prepping raw sweet potatoes. Beyond the ease, making this at home offers significant cost savings compared to store-bought versions or catered dishes, without ever compromising on flavor or quality.
The magic truly happens with its velvety smooth texture and the irresistible combination of sweet and spiced flavors, especially when crowned with a golden marshmallow topping or a crunchy pecan streusel. It’s so much simpler than making a traditional pumpkin pie filling, yet delivers a similar level of comforting sweetness. Don’t just take our word for it—whip up a batch this week, and prepare to impress everyone (including yourself!) with this delightful, budget-friendly dish!
What to Serve Easy Sweet Potato Casserole with Canned Yams With
This versatile Easy Sweet Potato Casserole with Canned Yams pairs beautifully with a wide array of dishes, making it perfect for holidays and everyday meals alike.
- Holiday Feasts: A classic alongside roasted turkey, glazed ham, or a succulent prime rib. Complement it with green bean casserole, stuffing, and cranberry sauce.
- Weeknight Dinners: Serve it as a comforting side to roasted chicken, pork chops, or baked salmon.
- Vegetarian Options: It’s fantastic with a hearty lentil loaf, mushroom wellington, or a simple garden salad.
- Breakfast/Brunch: Believe it or not, a small scoop alongside scrambled eggs and bacon can be a delightful sweet and savory addition to brunch!
- Drinks: A crisp dry white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir can cut through the sweetness. For non-alcoholic options, unsweetened iced tea, sparkling cider, or a hot spiced apple cider would be wonderful.
Top Tips for Perfecting Easy Sweet Potato Casserole with Canned Yams
Here are some pro tips to make sure your Easy Sweet Potato Casserole with Canned Yams turns out perfect every time:
- Drain Thoroughly: This is the most crucial step! Canned yams often come in heavy syrup or water. Ensure you drain them extremely well. You can even gently press them in a colander to remove excess liquid, which will prevent a watery casserole.
- Adjust Sweetness: Taste your mashed yam mixture before adding the eggs. Canned yams can vary in sweetness. If they were packed in syrup, you might need a little less sugar. If water-packed, you might want a touch more.
- Don’t Overmix: Once the eggs are added, mix just until combined. Overmixing can lead to a tougher texture.
- Make Your Own Streusel Topping: For a quick pecan streusel, combine ½ cup all-purpose flour, ¼ cup packed light brown sugar, ¼ cup granulated sugar, ½ teaspoon cinnamon, and ¼ cup cold butter (cut into small pieces). Use your fingers or a pastry blender to mix until crumbly. Sprinkle over the casserole before baking for a crunchy alternative to marshmallows.
- Even Marshmallow Browning: If using marshmallows, keep a close eye on them during the last few minutes of baking. They can go from golden to burnt very quickly. If they’re browning too fast, you can cover the dish loosely with foil. A kitchen torch can also be used for precise browning after baking.
- Spice it Up: Feel free to adjust the cinnamon and nutmeg to your liking. A pinch of ground cloves or allspice can also add a delightful warmth.
- Individual Servings: For a fun presentation, bake the casserole in individual ramekins. Adjust baking time accordingly.
Storing and Reheating Tips
To enjoy your delicious Easy Sweet Potato Casserole with Canned Yams for days to come:
- Refrigeration: Once completely cooled, cover the casserole dish tightly with plastic wrap or transfer leftovers to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: This casserole freezes remarkably well, especially without the marshmallow topping (marshmallows can become a bit watery and sticky upon thawing). Allow the casserole to cool completely. Wrap it tightly first in plastic wrap, then in aluminum foil, or place in a freezer-safe container. It can be frozen for up to 2-3 months.
- Reheating (from Refrigerator):
- Oven: For best results, reheat in the oven. Preheat to 300°F (150°C). Cover the casserole loosely with foil to prevent drying out and bake for 20-30 minutes, or until heated through.
- Microwave: For individual portions, microwave on high in 1-minute intervals, stirring occasionally, until hot.
- Reheating (from Freezer):
- Thaw the frozen casserole overnight in the refrigerator. Then, reheat as directed above for refrigerated leftovers.
- Alternatively, you can reheat from frozen, but it will take longer. Cover with foil and bake at 325°F (160°C) for 45-60 minutes, or until heated through. Uncover for the last 10-15 minutes if you want to crisp up the top.
Final Thoughts
This Easy Sweet Potato Casserole with Canned Yams is truly a marvel of convenience and flavor, proving that incredible dishes don’t always demand hours in the kitchen. Its rich, creamy texture and comforting sweetness make it a guaranteed hit for any occasion. Don’t hesitate—give this effortless recipe a try and watch it become a beloved tradition in your home!
Easy Sweet Potato Casserole with Canned Yams FAQs
Q1: Can I use fresh sweet potatoes instead of canned yams?
A1: Yes, you can! However, the recipe is specifically designed for the convenience of canned yams. If using fresh, you’ll need to peel, cut, and boil them until very tender (about 15-20 minutes) before mashing and proceeding with the recipe. This will significantly increase your prep time.
Q2: Is there a difference between sweet potatoes and yams in cans?
A2: In the U.S., what are labeled “canned yams” are almost always a type of sweet potato, usually a softer, moister variety with orange flesh. True yams are a starchy, drier root vegetable imported from tropical regions and are rarely found canned. So, for this recipe, “canned yams” and “canned sweet potatoes” are interchangeable.
Q3: Can I make this casserole ahead of time?
A3: Absolutely! You can assemble the casserole (without the marshmallow or streusel topping) up to 1-2 days in advance. Cover tightly and refrigerate. When ready to bake, add about 10-15 minutes to the initial baking time to allow it to come to temperature before adding the topping.
Q4: My marshmallows burned too quickly. What happened?
A4: Marshmallows brown very fast! Ensure your oven rack is not too close to the top heating element. If they start to brown too much before the casserole is heated through, loosely tent the dish with aluminum foil.
Q5: Can I reduce the sugar in this recipe?
A5: Yes, you can. Start by reducing the granulated sugar by half or omitting it completely, especially if using sweet potatoes canned in syrup. Taste the mixture before baking and adjust to your preference. Remember that some sweetness is essential for the classic casserole flavor.
Q6: What if I don’t have all the spices?
A6: Cinnamon is key, but if you don’t have nutmeg, you can omit it or substitute with a tiny pinch of ground cloves or allspice for a similar warm flavor profile. The casserole will still be delicious!
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Easy Sweet Potato Casserole with Canned Yams
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or non-stick cooking spray.
- Open your cans of sweet potatoes (or yams) and thoroughly drain all the liquid. This is a crucial step to prevent a watery casserole. You can gently press them in a colander if needed.2 (29-ounce) cans cut sweet potatoes in syrup or water
- In a large mixing bowl, add the drained canned yams. Using a potato masher, fork, or even a standing mixer with the paddle attachment, mash the yams until smooth. A few small lumps are perfectly fine and add character!2 (29-ounce) cans cut sweet potatoes in syrup or water
- In a separate small bowl, whisk together the melted butter, brown sugar, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and pinch of salt until well combined and the sugars begin to dissolve.½ cup unsalted butter, ½ cup packed light brown sugar, ¼ cup granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, pinch salt
- Lightly beat the two large eggs in a small bowl, then add them to the butter mixture. Whisk again until everything is fully incorporated.2 large eggs
- Pour the wet ingredient mixture into the bowl with the mashed yams. Stir well with a spatula or spoon until all ingredients are evenly distributed and the mixture is smooth and creamy.2 (29-ounce) cans cut sweet potatoes in syrup or water
- Pour the sweet potato mixture into your prepared 9×13 inch baking dish, spreading it evenly with the back of a spoon or spatula.
- If you’re adding a marshmallow or streusel topping, bake the casserole uncovered in the preheated oven for 25-30 minutes, or until the edges are bubbly and the casserole is mostly set.About 2 cups Mini marshmallows, Pecan Streusel
- If using marshmallows, remove the casserole from the oven and sprinkle an even layer of mini marshmallows over the top. If using a streusel, sprinkle it evenly over the casserole.About 2 cups Mini marshmallows, Pecan Streusel
- Return the casserole to the oven for another 5-10 minutes, or until the marshmallows are golden brown and toasted (watch carefully, they can burn quickly!) or the streusel is golden and crisp.
- Remove from the oven and let the casserole cool for 5-10 minutes before serving. This allows it to set a bit more and makes for easier scooping. Enjoy warm!
Notes
Drain Thoroughly: This is the most crucial step! Canned yams often come in heavy syrup or water. Ensure you drain them extremely well. You can even gently press them in a colander to remove excess liquid, which will prevent a watery casserole.