Sweet Potato Casserole (Canned Yams, Zero Guilt)
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Everyone thinks you peeled and boiled sweet potatoes for hours. You didn’t. Let them think that.
Prep time: 10 minutes
Cook time: 25-30 minutes
Serves: 8
Ingredients:
- 2-3 cans yams
- 1 stick butter
- 1/2 to 1 cup brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/2 cup toasted walnuts or pecans (mix in, top it, or skip entirely, your call)
- Marshmallows, optional, added in the last 10 minutes
Instructions:
- Preheat your oven to 350°F.
- Add the canned yams to a baking dish. Mash them or leave them whole, either works.
- Add the butter, brown sugar, cinnamon, nutmeg, and cloves. Mix until everything’s fully incorporated.
- If you’re mixing the nuts in rather than topping with them, stir them in now.
- Bake for 25-30 minutes.
- If you’re using marshmallows, add them on top for the last 10 minutes of bake time so they get toasty without burning.
- If topping with nuts instead of mixing them in, add those in the last 10 minutes too.
Notes:
Canned yams instead of fresh sweet potatoes is not a shortcut you need to apologize for, it’s the whole point. Nobody at the table is grading you on how you got here, they’re eating the casserole either way.
Short on time? Skip the nuts and marshmallows entirely and this goes from prep to oven in about 5 minutes. Still tastes like a holiday even as a bare-bones weeknight side.
