(Last Updated On: January 10, 2023)
Our canned sweet potato casserole dish is a delicious and easy-to-make side dish that is usually served during Thanksgiving dinner, Christmas dinner, and special occasions. But I think most folks realize that this classic recipe isn’t just for November and December. You can make this side dish any time during the year, it’s that good!
We serve sweet potato casserole during the Thanksgiving holiday season along with two different dressings, Southern cornbread dressing, and Thanksgiving dressing. We also serve mashed potatoes, gravy, green bean casserole, fruit salad, pumpkin pie, and pumpkin cheesecake. Our holiday table is loaded with delicious Thanksgiving sides. We have much to be thankful for!
📄 What’s in this Canned Sweet Potato Casserole Recipe?
This sweet potato recipe contains canned sweet potatoes, eggs, evaporated milk, lemon juice, ground cinnamon, light brown sugar, unsalted butter, and mini marshmallows.
Note: This recipe is free of nuts, but if you want to make a nut version, you can add one cup of chopped crunchy pecans. Before baking the sweet potato casserole, split in half one cup of chopped pecans. Then put half of the pecans into the sweet potato mixture and the other half on top of the marshmallows.
- 2 cans of sweet potatoes – 15 ounces each, drained and mashed
- 3 eggs – room temperature, beaten
- 1/2 cup of evaporated milk
- 1 tablespoon of lemon juice
- 1 teaspoon of ground cinnamon
- 1/2 cup of light brown sugar
- 1/4 cup of unsalted butter – melted
- 3 cups mini marshmallows
👩🍳 How to Make Canned Sweet Potato Casserole (Step-by-Step Instructions with Detailed Photos)
Step 1. Preheat the Oven
Preheat your oven to 350 degrees Fahrenheit.
Step 2. Prepare the Sweet Potatoes
Drain any liquid that is inside the canned sweet potatoes. Then put the sweet potatoes (two 15-ounce cans) into a large mixing bowl.
Step 3. Mash the Sweet Potatoes
Mash the sweet potatoes that are in the large bowl with a potato masher until blended.
Tip: If you want the sweet potatoes to be more on the creamy side, you can use an electric hand mixer or stand mixer instead. We used a potato masher this time. A fork will work too, but it’s a little extra work on the wrists.
Step 4. Beat the Eggs
In a small bowl, beat 3 eggs with a fork.
Step 5. Add the Eggs to the Sweet Potatoes
Add the beaten eggs to the large bowl with the mashed sweet potatoes.
Step 6. Mix the Beaten Eggs and Sweet Potatoes
Use a hand mixer, stand mixer, spatula, potato masher, or spoon to mix the beaten eggs with the mashed sweet potatoes until well blended.
Step 7. Melt the Butter
In a small microwave-safe bowl, melt 1/4 cup of unsalted butter in the microwave for about 20 seconds.
Step 8. Add the Evaporated Milk, Lemon Juice, Cinnamon, and Light Brown Sugar
In the bowl with the sweet potato mixture, add the melted butter together with 1/2 of evaporated milk, 1 tablespoon of lemon juice, 1 teaspoon of ground cinnamon, and 1/2 cup of light brown sugar.
Step 9. Mix the Sweet Potato Mixture
Use an electric mixer on low speed to thoroughly blend the added ingredients to the sweet potato filling until thoroughly blended.
Note: You can mix it until smooth, or leave a few little lumps in it to give it a bit of texture, whatever you prefer.
Step 10. Pour the Sweet Potato Mixture into a Baking Pan
Pour the sweet potato mixture into an 8×8-inch square non-stick baking dish. If you use a glass dish it is a good idea to spray the pan with cooking spray or use a pastry brush to brush a couple of tablespoons of butter (melted) on the bottom and sides of the baking dish first before pouring in the sweet potato mixture. The butter gives an extra buttery taste to the bottom of the sweet potatoes. It also helps the sweet potato casserole not stick to the bottom of the pan.
Step 11. Bake the Sweet Potatoes
Put the sweet potatoes in the oven at 350 degrees Fahrenheit. Bake for about 30 minutes or until a toothpick inserted in the middle comes out clean.
Step 12. Toss on the Mini Marshmallows
After 30 minutes, remove the baking pan from the oven. Set it on an oven mitt or hot plate, or just on the stove. Evenly spread 3 cups of mini marshmallows across the top of the baked sweet potatoes.
Step 13. Put the Sweet Potatoes Back into the Oven
After you have the mini marshmallows on top of the sweet potatoes, put the pan back into the oven. Bake for another 10 minutes or until the topping ingredients (the marshmallows) is a light golden brown color.
Step 14. Put the Sweet Potato Casserole Under the Broiler for One Minute
When the 10 minutes of baking time is up, take the casserole out of the oven. Then set the oven to broil. Place the pan under the broiler. Broil the sweet potato casserole for one minute until the marshmallows turn a light brown color. You can skip this step if you think the marshmallows are browned enough.
Very Important: One minute isn’t very long under the broiler, but the broiler is a powerful heat source. So while the sweet potatoes are under the broiler, keep an extra eye on them the whole time. Do not leave the sweet potato casserole and go into the other room. You may need to remove them before the minute is up.
Step 15. Let the Sweet Potatoes Cool Just a Bit
Remove the sweet potato casserole from the oven. Then let it cool at room temperature for a few minutes before serving. It comes out of the oven very hot.
🌟 Recipe Variations
Here are a few sweet potato casserole recipe suggestions you may want to try.
- For a pecan topping and some pecans in the sweet potato mixture, add one-half cup of chopped pecans to the sweet potato mixture and then one-half cup on top of the mini marshmallows before baking.
- Some canned sweet potatoes in the grocery store have canned yams written on the label. These are perfectly fine to use for this recipe.
- You can use fresh sweet potatoes for this recipe. That would involve peeling them (or leaving the peels on), cutting them into chunks, and then boiling them in a large pot of water until fork tender (being able to stick a fork into the sweet potato with ease).
- Or you can bake them, which is much easier to do. Poke a few holes in each sweet potato with a fork, bake them in the oven for 40 to 45 minutes at 400 degrees Fahrenheit (depending on the size), and then remove the skins after baking. The skins come off very easily after baking. You can bake the sweet potatoes ahead of time, like the day before if you prefer to do so. If you do, store them in a container covered with plastic wrap (or a lid if the container you use has one) in the refrigerator until the next day when you are ready to start making this recipe.
- You can add about 1 teaspoon of vanilla extract, 1/2 teaspoon salt, and 1/4 teaspoon of ground nutmeg if you prefer.
Yes, you can freeze this unbaked sweet potato casserole (without the marshmallow topping on it) or leftover sweet potato casserole that has already been baked. If it has already been baked, let it cool, then put it in a freezer-safe airtight container or you can use a double layer of aluminum foil if you know it’s not going to be in the freezer very long.
Otherwise, sweet potato casserole can be in the freezer for about 4 to 6 months if stored properly and also depending on your freezer. Some older freezers can be harsh on frozen foods. If you do the double layer of aluminum foil, take it out of the freezer the night before and let it thaw in the refrigerator. The next day, pop it in the oven, leaving the aluminum foil on it, and bake it until it is nice and hot. Be aware that the longer any food is in the freezer, it will lose its quality, and texture and taste can be compromised.
Cover the sweet potato casserole with a lid or aluminum foil and store it in the refrigerator for 3 to 4 days. After that, eat it or put it in the freezer to serve at another time.
💡 Final Thoughts
Canned sweet potato casserole is a Thanksgiving and Christmas dinner side dish that is super easy to make. The brown sugar and cinnamon add a sweet and slightly spiced cinnamon flavor which complements the sweet potatoes and the lightly browned melted marshmallows on top.
Whether it’s the first time you are making a holiday meal for Thanksgiving day, or for that matter, any day, for your family members, friends, or guests, be assured that they will not be disappointed when they taste your amazing sweet potato casserole!
🥰 More Casserole Recipes You Will Love
- Chicken and Noodle Casserole (With Red Peppers) – Super easy to make and so good! This is a great recipe to make when you are in a hurry. Shredded chicken from a can added in a creamy chicken soup with onions and red bell peppers that surround a bed of elbow macaroni and topped with cheddar cheese, then baked in the oven for only 20 minutes.
- Cheesy Chicken and Rice Casserole (Instant Pot) – This cheesy chicken rice casserole is so delicious and easy to make in the instant pot with brown rice and lots of veggies.
- Easy Chicken and Broccoli Lasagna Recipe – Packed with flavor and super simple to make. This chicken and broccoli lasagna is layered in a homemade creamy alfredo sauce and uses rotisserie chicken to add flavor between the lasagna noodles and mozzarella cheese.
✨ Recipe Card
Canned Sweet Potato Casserole Recipe (No Nuts)
- Baking dish 8×8-inch
- Hand mixer optional
- 2 cans sweet potatoes (15 ounce cans, drained, mashed)
- 3 large eggs (beaten)
- 1/2 cup evaporated milk
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1/2 cup light brown sugar
- 1/4 cup unsalted butter (melted)
- 3 cups mini marshmallows
- Preheat the oven to 350 degrees Fahrenheit (175°C)
- Drain the liquid out of the cans of sweet potatoes.
- Put the sweet potatoes in a large bowl and mash them with a potato masher. You can use an electric hand mixer on low speed if you prefer.
- Beat the eggs with a fork and add them to the mashed sweet potatoes and mix thoroughly.
- Melt the butter in the microwave for 20 seconds.
- Then add the butter, evaporated milk, lemon juice, ground cinnamon, and light brown sugar to the sweet potato mixture and mix thoroughly. Mix until combined.
- Pour the sweet potato mixture into a non-stick 8×8-inch baking dish. If using a glass baking dish, spray some cooking spray or spread some butter on the bottom and sides of the dish.
- Bake at 350 degrees Fahrenheit for 30 minutes or until a toothpick inserted in the middle of the sweet potato casserole comes out clean.
- Take the baked sweet potato casserole out of the oven and toss the mini marshmallows evenly over the top of the casserole.
- Put the sweet potato casserole back into the oven for 10 minutes or until the marshmallows are golden brown.
- Take the sweet potato casserole out of the oven. Set the oven to broil. Put the casserole back into the oven under the broiler for 1 minute to give the marshmallows a crispy crunch to them. Keep an eye on this the whole time while the casserole is under the broiler. It may take less than a minute.
- Remove the casserole from the oven and let it cool for a few minutes before serving.
*️⃣ Recipe Notes
- You can add chopped pecans to the sweet potato mixture and on top of the mini marshmallows before baking if you like pecans.
- You can add about 1 teaspoon of vanilla extract, 1/2 teaspoon of salt, and 1/4 teaspoon of ground nutmeg if you prefer.
A wife, a mother to a son and a daughter, and a grandmother to three granddaughters. Flo loves sharing recipes passed down from her own mother, her mother-in-law, and her grandmother as well as new recipes created with her daughter, Tamara Ray.
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This Post Has 2 Comments
Joy Panem17 Jan 2023
Thank you for sharing your recipes
Tamara Ray18 Jan 2023
You’re welcome! I hope you find them useful. 🙂