Candied Sweet Potatoes with Canned Sweet Potatoes are a twist on a holiday classic. They’re sweet and creamy, making them the perfect candied side to try for Thanksgiving. Plus, it is so simple because you use canned sweet potatoes.
Sweet potatoes are just cozy and warm. Here are two of my favorite recipes, my Crispy Roasted Sweet Potatoes and my Sweet Potato Gnocchi.
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Why this Candied Sweet Potatoes Recipe is a Keeper
This recipe is pure comfort. You’ll love this family recipe because it’s quick, great for making ahead and full of flavor.
- Massive Time Saver: The single biggest reason is the use of canned yams (sweet potatoes). It eliminates all the scrubbing, peeling, boiling, and draining required for fresh sweet potatoes, cutting prep time down to about 10-15 minutes.
- Reliable and Consistent: Canned yams are already cooked to a tender, consistent texture, making the mashing process quick and guaranteeing a smooth filling every time, which is essential when juggling many holiday dishes.
- Classic Comfort: It delivers the traditional, beloved holiday flavor: creamy, sweet, buttery, and spiced with the nostalgic appeal of a pecan streusel or toasted marshmallow topping.
- Make-Ahead Friendly: Since it’s made with canned sweet potatoes, the classic holiday side dish can be almost entirely prepped days in advance for Thanksgiving and Christmas.
Are Canned Yams the Same as Sweet Potatoes, and Do I Use the Liquid they Come in?
Generally in the United States, yams and sweet potatoes refer to the same thing, even though they are different root vegetables. For this easy candied tender sweet potato recipe, you will use a drained can of sweet potatoes or yams.
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“My way to go. Easy and delicious.”
~ Ana
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Ingredient Notes to Make Candied Yams
This recipe for candied yams with marshmallows uses only a few simple ingredients you probably already have, or can grab in one quick trip to the store.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Canned Sweet Potatoes: Use canned yams or sweet potatoes to make this classic Thanksgiving side dish, or for Christmas dinner.
- Brown Sugar: Dark brown sugar or light brown sugar is what makes the fresh yams candied.
- Marshmallows: Adding marshmallows on top also adds sweetness and finishes off your casserole beautifully.
Variations and Substitutions
This recipe is so easy to change up. I like to experiment with ingredients to make different varieties.
- Yams/Sweet Potatoes: Use fresh sweet potatoes (peeled, cubed, boiled until tender). If using fresh, add a little extra milk or butter to account for the difference in moisture compared to canned.
- Marshmallow Topping: If using a streusel topping, omit the mini marshmallows entirely. You can also do a half-and-half casserole for variety.
- Topping: Nut-free streusel (omit the pecans/nuts). The streusel topping is still delicious and adds a crunchy contrast even without nuts! You can substitute rolled oats for half of the flour for extra texture.
- Liquid: Substitute heavy cream or half-and-half for the milk. This makes the casserole filling incredibly rich and creamy, perfect for a special occasion.
- Spices: Add a teaspoon of orange zest or a splash of orange juice. Orange brightens the flavor of the sweet potatoes and complements the cinnamon and nutmeg beautifully.
How to Make Southern Candied Yams Recipe
The best candied yam dish comes together in just 3 quick and easy steps. This recipe is so good, it’s a great one to have on hand for Thanksgiving dinner.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat Oven and Prep Dish: Preheat the oven and grease an 8×8 casserole dish.
- Mix the Ingredients: Dump the sweet potatoes in a large bowl and mash the potatoes with a fork. Stir in the brown sugar, maple syrup, unsalted butter, salt, vanilla extract, ground cinnamon and nutmeg.
- Top and Bake: Transfer the mixture to the prepared dish and top with pecans followed by marshmallows. Bake until the marshmallows are golden brown. Let rest for a few minutes before serving.
Make Ahead Suggestions for Thanksgiving Recipe
Preparing steps to this sweet potato casserole with yams in a can recipe ahead of time can be the best way to go to be able to whip it up quickly.
- Prep the Filling (2-3 Days Ahead): Complete the sweet potato mixture (mashing, mixing in eggs, butter, sugar, and spices). Spread it into the prepared baking dish, cover tightly with plastic wrap or foil, and refrigerate for up to 3 days ahead of time.
- Prep the Topping (1 Week Ahead): Make a streusel topping (brown sugar, flour, butter, nuts) and store it in an airtight container in the refrigerator or at room temperature (if using only dry/canned ingredients).
- Baking Day: Take the classic candied sweet potato casserole with canned sweet potato out of the fridge while the oven preheats. Add the topping just before baking.
Alternate Cooking Methods for Brown Sugar Canned Sweet Potatoes
Make this recipe with canned yams another way by using your crock pot.
- Slow Cooker (Crock-Pot): Spread the finished sweet potato filling into a buttered slow cooker. Cover and cook on low until heated through. Add a marshmallow topping and torch the top (if you have one) or quickly broil it in the oven for a minute to toast.
- Microwave (Reheating Only): The Candied Sweet Potatoes with Canned Sweet Potatoes can be reheated in the microwave, but you will lose the crispness of the pecan streusel or the toasted texture of the marshmallows.
How to Store, Reheat and Use Leftover Side Dish
- Store: Store leftover candied sweet potatoes with canned sweet potatoes using canned yams in an airtight container in the refrigerator for 3 to 4 todays.
- Reheat: Reheat in the oven at 350 degrees for 15 minutes, covered with foil, until heated through. This prevents the filling from drying out while re-crisping the topping. If reheating marshmallows, add a few fresh marshmallows over the top.
- Use Leftovers: Serve canned sweet potatoe casserole for breakfast. Top a spoonful with a dollop of yogurt or cottage cheese, or use it as a filling for quick breakfast crepes/tacos.
Questions About This Sweet Potato Casserole Recipe
Absolutely! If you prefer using fresh sweet potatoes, peel and cook them until tender before mashing and proceeding with the recipe.
Yes, you can easily make this caramelized southern recipe vegan by using dairy-free butter and vegan marshmallows.
Tips for Making Southern Candied Sweet Potatoes
- Don’t Over-Mash: Do not put the sweet potatoes in a food processor or blender. This can over-process the starches, resulting in a “gluey” sweet potato casserole with canned yams. Use a simple potato masher or a fork for a creamy but slightly textured consistency.
- Toasting the Pecans: If using pecans, quickly toast them in a dry skillet over medium heat for 3 to 5 minutes before adding them to the streusel. This brings out their nutty flavor and makes them crunchier.
- Sweetness Check: Since canned yams in syrup are already sweet, taste the mashed filling before adding all the sugar listed in the recipe. Adjust sweetness to your preference.
- Broiler for Marshmallows: If you are using the marshmallow topping, watch it carefully. The best way to get a perfectly golden, gooey top is to place the casserole under the broiler after the casserole is fully heated. Watch continuously as they can burn instantly.
- Serve this With: Serve at holiday dinner with Crock Pot Turkey and Stuffing, Maple Glazed Brussel Sprouts or Crock Pot Green Bean Casserole.
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Candied Sweet Potatoes with Canned Sweet Potatoes
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Ingredients
- 29 ounces Canned yams or sweet potatoes, drained
- ¼ cup Brown sugar
- 2 Tablespoons Maple syrup
- 3 Tablespoons Unsalted butter, softened or melted
- 1 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 teaspoon Nutmeg
- ½ teaspoon Vanilla extract
- ½ cup Pecans, chopped
- 1 ½ cups Mini marshmallows
Instructions
- Preheat oven to 375℉ and coat an 8×8-inch baking dish with non-stick cooking spray.
- Transfer the drained yams into a large mixing bowl and mash them using a potato masher or a fork.
- Stir in brown sugar, maple syrup butter, salt, cinnamon, nutmeg and vanilla extract. Mix thoroughly.
- Transfer the mixture to the prepared baking dish. Add a layer of pecans on top, followed by the marshmallows.
- Bake for 20 minutes, or until the marshmallows are golden brown.
Christina’s Notes
- Different Nuts: If you’re not a fan of pecans, feel free to use different chopped nuts like walnuts or almonds for a delightful twist.
- Extra Toasty Marshmallows: For extra toasty marshmallows, broil the casserole for about 2 minutes after baking until the marshmallows reach your desired level of crispiness.
- Garnish with Caramel Drizzle: For a decadent touch, drizzle some warm caramel sauce over the finished casserole just before serving.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
My way to go. Easy and delicious.
Anything that is easy and good is a keeper in my book!
Some recipes might call for slightly more or less nutmeg depending on the overall flavor profile they are aiming for. As with all recipes use the amount you like.
Too much nutmeg & salt! I have to run out to the store to get more potatoes to hopefully save this dish because people start to arrive.
I am sorry to hear that. Everyone likes things seasoned differently. It is added to enhance the flavor in the canned potatoes.