Skip to Content

Canned Sweet Potato Casserole

Sweet, fluffy,comforting, EASY and AFFORDABLE!  Made with ALL THE THINGS that make a holiday dish delish! Canned Sweet Potato Casserole made with Pecans and Marshmallows! 

A photo of a serving of southern sweet potato casserole

Southern Sweet Potato Casserole. Photo Credit:Photo Credit: Christine Rooney

Why This Recipe Works…

  1. Easy
  2. Fast
  3. Affordable
  5. Sweet potatoes, marshmallows, pecans, butter, cinnamon…. what’s not to love

How Canned Sweet Potato Casserole is Done

STEP 1. 

Open the canned yams/sweet potatoes and drain them. Place them into a sauce pan with the other ingredients. Heat over medium heat until everything can be mashed and mixed together well.

Mashed canned sweet potatoes and spices in saucepan


Pour the mashed ingredients into the baking dish and sprinkle the marshmallows over the top. Bake at 375 for 20 minutes. 

The casserole in an aluminum pan with mini marshmallows all over the top

STEP 3. 

Remove from the oven when the marshmallows are soft and turning golden on the top. Serve hot. 

The top of the baked casserole with melted and browned marshmallows

Frequently Asked Questions (FAQ’s)

Are Canned Yams and Canned Sweet Potatoes The Same Thing? 

Yes!  (Well, technically, no – but for this recipe, YES!).  You can use either canned yams or canned sweet potatoes for this recipe! 

Is This Canned Sweet Potato Casserole Recipe Healthy? 

I know you are looking for a Healthy Sweet Potato Casserole Recipe! So, depending on your diet, YES, this casserole may be just the one you are looking for! 

Why Would I Use Canned Sweet Potatoes Instead of Fresh Sweet Potatoes?

Using Canned Sweet Potatoes simply removes one of the biggest jobs related to fresh sweet potatoes! 

NO PEELING, CUTTING OR BOILING is required!  Shortens the whole job by about an hour! 

How Long Is Canned Sweet Potato Casserole Good For? 

This recipe will last in the refrigerator for at least 5 days!

Don’t let it sit out at room temperature for more than 2 hours!

Can I Freeze This Recipe? 

Yes! You CAN freeze this recipe and keep it for up to 3 months in the freezer. 

Can I Make This Recipe Ahead? 

Yes! Absolutely!  Make up to 2 days ahead but do not bake until you are ready to serve

Is This Canned Sweet Potato Casserole with Canned Yams? 

Yes! It IS!  Either Canned Yams or Canned Sweet Potatoes work!

Do I Use the BIG Marshmallows Or The Little Marshmallows?

You can use either!  However, you will want to cut large marshmallows up into 4 pieces to mix into the mashed sweet potatoes.

Tips & Tricks for Canned Sweet Potato Casserole

  • Drain the sweet potatoes or yams very well before moving forward with your recipe. 
  • Cut the marshmallows you mix into the sweet potato mix up very small if you are using the large marshmallows (so they can melt easily). 
  • Substitute marshmallow creme for the mixed in marshmallows if you prefer. 
  • Use real butter rather than butter substitute for more flavor. 
  • Try enhancing your casserole with some homemade vanilla extract!

PRO TIP:  The salt and pepper you add to the recipe make the sweet of the recipe balance perfectly, so don’t leave those out. 

What Goes with Canned Sweet Potato Casserole? 

OH BOY! We LOVE the following with our Sweet Potato Casserole!

If You LOVE Sweet Potatoes, try these other recipes by Loaves and Dishes


Please leave me a comment and 5 STAR ( 🌟 🌟🌟🌟 🌟 )   review, I ALWAYS love to hear from you and your comments MAKE MY DAY! (Plus, it helps me out by letting everyone know that this is the place to find good recipes!)

A photo of a serving of southern sweet potato casserole

Canned Sweet Potato Casserole

An easy recipe for Canned Sweet Potato Casserole
5 from 2 votes
Print Pin Save Rate
Course: Side
Cuisine: American
Keyword: canned sweet potato casserole
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 340kcal


  • 15.5 oz Canned Yams or Sweet Potatoes
  • 1/4 Cup packed dark brown sugar
  • 2 Tbs butter whole, unsalted
  • 1/2 Cup mini marshmallows
  • 1/2 tsp lemon juice
  • 2 Tbs maple syrup
  • 1/4 tsp kosher salt
  • ¼ tsp black pepper
  • 1/4 tsp real vanilla extract
  • 1/4 tsp almond extract
  • ¼ cup finely chopped pecans
  • 1/2 cups mini marshmallows


  • Preheat the oven to 375.
  • Drain the canned yams/ sweet potatoes then Place them into a medium saucepan on the stovetop with the heat set on medium.
  • Add the brown sugar, butter, 1/2 Cup marshmallows, lemon juice, maple syrup, salt, pepper, vanilla, almond extract and pecans and use a potato masher (or mixer) to mash the potatoes and mix all the ingredients together with the potatoes as they warm. Allow the potato mix to warm until all of the butter is melted and the marshmallows have become soft, sticky and are mixing into the mashed potatoes. Do not allow to boil or to cook hard enough to stick to the pan.
  • Spray a 1 quart baking dish with cooking spray and pour the contents of the sauce pan into the baking dish.  Top with the remaining 1/2 cup of mini marshmallows.
  • Bake at 375 for 20 minutes until the tops of the marshmallows are golden brown.
  • Serve warm.


  • It is ok to substitute margarine for the butter if you need to, but I don’t recommend it.
  • It is ok to substitute full size marshmallows if you need to, but  cut them into smaller pieces to mix into the sweet potato mixture so that they melt easily.
  • Be sure to use real vanilla not imitation.  The imitation will give a fake yucky vanilla taste.
  • You can always add more pecans if you want.
  • It is fine to make this the day or two before your event.
  • This freezes well, but I haven’t tried it myself.
  • It does make lovely leftovers. 
  • Reheat in the oven or in the microwave.
PRO TIP:  Be sure to add the lemon juice, this does NOT give a lemony flavor, instead, it brightens the other flavors and helps them meld together better



Nutrition Facts
Canned Sweet Potato Casserole
Amount Per Serving
Calories 340 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g40%
Cholesterol 31mg10%
Sodium 442mg18%
Potassium 1925mg55%
Carbohydrates 124g41%
Fiber 10g40%
Sugar 55g61%
Protein 5g10%
Vitamin A 660IU13%
Vitamin C 38mg46%
Calcium 91mg9%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!

***Photo Credit Christine Rooney***


Sometimes we look at a situation in our own lives and think, “God must hate me for this to have happened”.

I have to admit, there are still things in my life that I cannot fathom to have a good purpose for God. The fact is, I don’t have a choice and I just have to have faith and to trust.

Sometimes that means that I can’t see the good that has come from a negative thing, but I do see that I lived through it and I am ok. Mostly, it is my attitude that needs to improve. I bet you are a lot like me. 

Romans 8:28

And we know that in all things God works for the good of those who love him, who[a] have been called according to his purpose.


Wendi is the writer, CEO and dishwasher at Loaves and Dishes! When not in the kitchen or behind the computer, you can find Wendi serving on International Food Conference Boards, Speaking at various conferences, Leading and Cooking for the local Arts Council's "Taste of Stokes" events or donating home cooked goodies to various local non profits such as the Danbury Songwriters and Stokes Partnership for Children. Wendi is also a Registered Nurse with a Master's Degree and serves on her town's board of councilmen.

Recipe Rating

Terry Mathewson

Sunday 1st of January 2023

Good recipe, easy and quick. Made one adjustment needed two cans of sweet potatoes. I didn't make any other changes and it came out great!

Wendi Spraker

Tuesday 3rd of January 2023

Hi Terry, So glad it worked for you!

Wendi Spraker

Friday 16th of August 2019

aggregate rating test


Want My 9 Secrets to Immediate Kitchen Confidence?