If you need a quick holiday side dish, this easy sweet potato casserole with canned sweet potatoes and marshmallows is a family favorite that always hits the table. It’s simple to make, cozy, and full of that old fashioned flavor we all love.

This casserole is soft, buttery, and sweet with caramelized marshmallows on top that turn golden and gooey in the oven.

It’s the perfect mix of comfort food and nostalgia. My grandma always pulled out the mini marshmallows at Thanksgiving, and the smell instantly filled the kitchen with holiday cheer.

What You Need to Know

The casserole bakes up creamy and smooth with a lightly toasted marshmallow topping that makes it look festive.
You can prep the filling the night before, then just bake and add marshmallows when you’re ready.
To make it ahead, prepare the sweet potato mixture and refrigerate. Add marshmallows just before baking.
For a lighter twist, swap some butter for Greek yogurt or mash in a ripe banana for natural sweetness.

Ingredients Overview

Canned sweet potatoes or yams - Saves time and keeps this recipe extra quick. Drain before mashing.
Butter - Adds richness and makes the sweet potatoes creamy.
Brown sugar - Brings warm sweetness and caramel notes.
Cinnamon and nutmeg - A touch of spice that feels like the holidays.
Milk - Helps smooth out the mash.
Vanilla extract - Gives depth and a cozy aroma.
Mini marshmallows - Toasted on top until golden and melty.

How to Make Easy Sweet Potato Casserole with Canned Sweet Potatoes and Marshmallows

Step 1: Preheat your oven to 350°F and lightly grease a baking dish. Drain the canned sweet potatoes and add them to a large mixing bowl.

Step 2: Mash the sweet potatoes until smooth. Stir in melted butter, brown sugar, milk, vanilla, cinnamon, and nutmeg until fully combined.

Step 3: Spread the sweet potato mixture evenly into the prepared baking dish. Smooth out the top with a spatula.

Step 4: Sprinkle mini marshmallows over the top in an even layer. Bake for 25–30 minutes until the casserole is hot and the marshmallows are puffed and golden brown.

Grandma’s Tips

Use a potato masher instead of a mixer for a rustic, slightly chunky texture like Grandma used to make.
If you like an extra-sweet topping, sprinkle a little extra brown sugar over the marshmallows before baking.

Modern Updates

Try topping with a mix of marshmallows and crushed gingersnap cookies for extra crunch.
For a lighter swap, cut the butter in half and use unsweetened applesauce for part of the sweetener.

More Old Fashioned Thanksgiving Recipes

Make an entire Old fashioned grandma inspired Thanksgiving with all of our recipes!

Green bean casserole
Old fashioned stuffing
Mashed potatoes
Cranberry sauce
Roasted turkey in the oven
Gravy
Cranberry fluff salad
Raw broccoli salad
Pumpkin pie

FAQs

Can I use canned yams instead of sweet potatoes?

Yes, canned yams and canned sweet potatoes are often interchangeable in recipes. Just be sure to drain them well before mashing.

Can I make sweet potato casserole the night before?

Yes, you can prepare the sweet potato mixture a day ahead and refrigerate it. Add the marshmallows just before baking so they stay fluffy and fresh.

How do I keep marshmallows from burning on sweet potato casserole?

Bake the casserole uncovered and keep an eye on it during the last 5 minutes. If marshmallows start browning too quickly, loosely cover with foil.

Can I make sweet potato casserole without marshmallows?

Absolutely. If you prefer a nut-free but less sweet version, leave off the marshmallows and top with a light sprinkle of cinnamon sugar or oat streusel.

Easy Canned Sweet Potatoes and Marshmallows Casserole

Whip up this easy sweet potato casserole with canned sweet potatoes and marshmallows. A quick, no-nut holiday side dish everyone will love.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings: 8

Course: Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

2 15oz cans pureed sweet potatoes 3 cups pureed sweet potatoes. See notes below if you're using canned yams (they're different!) or are using fresh pureed sweet potatoes.
½ cup brown sugar
½ teaspoon salt
2 eggs beaten
3 tablespoons melted butter
½ teaspoon vanilla extract
¼ teaspoon cinnamon
2 tablespoons flour Optional! Mix this in if you want a thicker casserole. Canned sweet potatoes are often thinner than fresh ones.

Topping

½ cup brown sugar
¼ cup flour
½ cup chopped pecans
1 ½ cups chopped pecans

Equipment

8x8 pan

Method

Preheat your oven to 350°F and lightly grease a baking dish. Drain the canned sweet potatoes and add them to a large mixing bowl.
Mash the sweet potatoes until smooth. Stir in melted butter, brown sugar, milk, vanilla, cinnamon, and nutmeg until fully combined.
Spread the sweet potato mixture evenly into the prepared baking dish. Smooth out the top with a spatula.
Sprinkle mini marshmallows over the top in an even layer. Bake for 25–30 minutes until the casserole is hot and the marshmallows are puffed and golden brown.

Notes

Canned yams: These are usually sweetened and not pureed. Drain them well, mash with a fork, and measure out 3 cups. Since they’re already sweetened, cut the sugar in the recipe by about half.
Fresh sweet potatoes: Use 3 cups of peeled, boiled, and mashed potatoes (about 4 medium). Because fresh is thicker than canned, stir in ¼–½ cup milk to loosen the mixture.
No marshmallows? You can leave them out! This casserole tastes delicious with or without the fluffy topping.