Sweet Potato Casserole

🍠 Thanksgiving dinner wouldn’t feel complete without a pan of sweet potato casserole fresh from the oven — especially the kind topped with marshmallows. This version is sweet, fluffy, and nostalgic, tasting just like the holiday gatherings many of us grew up with. 🧡

Using canned cooked yams keeps this recipe simple and quick, making it an easy go-to when your Thanksgiving cooking list is already full. Once the marshmallows get that golden, gooey, lightly toasted top… it’s quite irresistible.

Rather skip the marshmallows and go for a brown-sugar crumble instead? Try Lee Ann's Sweet Potato Casserole with Streusel Topping! It’s a cozy, crunchy twist that’s every bit as holiday-worthy. 🦃🍂

Sweet Potato Casserole

Test Kitchen
Category

Side Dish

A Thanksgiving favorite! Soft, sweet mashed yams topped with perfectly toasted mini marshmallows for that classic holiday finish. Comforting, nostalgic, and always the first dish to disappear! 🍠🦃

Ingredients

  • 1 - 40 oz. Canned Cooked Yams, drained
  • 1/4 c. Unsalted Butter, melted
  • 1/4 c. Brown Sugar
  • 1 Large Egg
  • 1/2 tsp. Cinnamon
  • 1/4 tsp. Salt
  • 8 oz. Mini Marshmallows
  • 1/4 c. Chopped pecans (optional)

Directions

  1. Preheat the oven to 350 degrees F. Spray a 1-quart baking dish with cooking spray and set aside.
  2. Drain the canned yams, transfer them to a large mixing bowl, and mash them with a potato masher or the back of a wooden spoon.
  3. Add the melted butter, brown sugar, egg, cinnamon, and salt. Mix well.
  4. Spread the mashed sweet potato mixture evenly in the prepared baking dish.
  5. Bake, uncovered, for 30 minutes. Remove the dish from the oven and top with the marshmallows and pecans (optional).
  6. Turn on the oven broiler and return the dish to the upper-middle rack. Broil for 1-2 minutes, or until marshmallows are lightly browned.
  7. Remove from the oven and enjoy!
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