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.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 8

Course: Side Dish

Cuisine: American

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

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.

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.