Sweet Potato Casserole with Canned Yams
This easy Sweet Potato Casserole recipe with Canned Yams and mini marshmallows is a classic Thanksgiving side dish the whole family loves. A delicious addition to any holiday meal!
Servings: 8
Cost: $5
Ingredients
- 58 oz canned yams 2 29 oz cans
- ¼ cup brown sugar
- 1 tbsp pure maple syrup
- 1 tsp ground cinnamon
- 3 tbsp butter
- 2 cups mini marshmallows
Instructions
- Preheat oven to 350℉ and grease a casserole dish with butter or non stick spray
- Drain yams, reserving 2 tbsp juice in case casserole seems dry
- In a large bowl, mash the yams
- Add the brown sugar, maple syrup and cinnamon, and mash until well blended. Add a little of the reserved syrup if needed
- Spoon the sweet potato mixture into the prepared baking dish, and smooth top so that it is even. Add butter on top.
- Bake in preheated oven for 30-40 minutes or until heated through
- Top with mini marshmallows, and bake for another 5-10 minutes or until golden brown. You can broil for a minute or 2 if desired
Video
Notes
Baking time may vary with the size of the casserole dish and individual ovens. I use an 8x8 baking dish, but you can double the recipe for a larger pan.
If butter pools on the top of the casserole, stir before adding marshmallows.
Nutrition
Calories: 177kcal | Carbohydrates: 41g | Protein: 3g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.003g | Sodium: 113mg | Potassium: 693mg | Fiber: 6g | Sugar: 9g | Vitamin A: 29159IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 1mg
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