Elevate your holiday table with this unforgettable sweet potato casserole made with canned yams! Fresh herbs, seasoned breadcrumbs, and a hint of fresh thyme transform this classic side dish into a masterpiece. Each bite brings the perfect balance of earthy herbs and comforting crunch, making this delicious casserole a must-try for any gathering.
Whether you’re hosting a holiday feast or just want a cozy, delicious side dish, this savory canned sweet potato casserole will have everyone coming back for seconds. Ready to impress? Dive into this easy-to-make recipe today!
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Why We Love/Reasons to Make…
- It’s easy but looks impressive! Thanks to canned yams and simple ingredients, it’s super easy to make but the crisp breadcrumb topping adds contrast for a Thanksgiving worthy presentation.
- Our sweet potato casserole without marshmallows means you can feel good about serving a healthier, vegetable based side dish.
- It’s good any time of year! Serve along with your Thanksgiving dinner holiday side dishes or with a roast turkey tenderloin entree any weeknight.
Ingredient Notes and Substitutions
- Avocado oil or cooking spray to prevent the canned sweet potato casserole from sticking to the baking dish.
- Canned cut yams – you can substitute the yams for canned sweet potatoes. This eliminates the cooking and peeling. If you’d like to use fresh sweet potatoes, we have directions for making them in our sliced sweet potatoes recipe.
- Heavy cream – although I recommend heavy cream, you can substitute half and half if you need to.
- Eggs – are necessary to bind the ingredients together, don’t skip this important ingredient.
- Spices and herbs – these seasonings add the ideal mix of flavors.
- Panko and seasoned breadcrumbs – I’ve found that this duo are perfect for this recipe. The Panko is light and airy while the traditional breadcrumbs provide a crispy texture.
- Parmesan cheese – this cheese is my first choice for this dish, but shredded Pecorino Romano or Grana Padano are a great alternative.
As you’ll see we don’t use any marshmallows or brown sugar. So this sweet potato casserole no marshmallows recipe is ideal when you’re looking for a healthier alternative to the traditional marshmallow covered version. Also, there are no nuts (like pecans) so when you’re taking a dish to pass or share, a sweet potato casserole no nuts dish like this is nut allergy safe.
Equipment Used in This Recipe
- Pastry brush, if you use avocado oil instead of non stick spray
- Large mixing bowl
- Hand mixer or a stand mixer
- Baking dish – 8″x8″ or 9″x9″
How to Make Sweet Potato Casserole
- Preheat the oven to 350° F. Spray the baking dish with non-stick spray or use a pastry brush to coat the baking baking dish with avocado oil to precent sticking.
- Add the drained yams, heavy cream, eggs, and dried seasonings to a large bowl and mix with a hand mixer on medium speed until smooth. If you don’t have a mixer, use a potato masher to mash the mixture until it’s creamy.
- Transfer the sweet potato mixture to the prepared baking dish. Top with the breadcrumbs and parmesan cheese.
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🎯 TFN Pro Tip
To use this as a make ahead recipe: skip adding the breadcrumbs and parmesan cheese until you’re ready to bake. Make ahead instructions are in the recipe card notes below.
- Bake at 350ºF for 20 to 30 minutes, or until the top is golden brown. Sprinkle with fresh thyme before serving.
Serving and Storage Suggestions
I love serving this comforting, savory side dish through the fall and winter months, with holiday meals, or as part of our Easter dinner. Try it with these entrees: Crockpot Dr. Pepper ham, Crockpot turkey tenderloin , or our baked Italian chicken cutlets.
To store and reheat leftovers: Use an airtight container and keep in the fridge for up to 3 days. To retain the crispiness of the topping, skip the microwave and use the oven. Bake at 350ºF for 15 minutes or until heated through.
Canned Sweet Potato Casserole FAQs
Yes, the casserole can be prepared ahead of time. I recommend prepping it in a disposable aluminum foil casserole pan, then covering tightly with foil. Freeze for up to 3 months. To thaw and bake: allow to thaw overnight in the refrigerator, then top with breadcrumbs and parmesan cheese. Bake as directed in the recipe for 30-35 minutes.
You can keep the leftovers in an airtight container in the fridge for up to 3 days.
Absolutely! See the recipe below and after step 4, either cover tightly with foil and refrigerate for up to 3 days. Or use a freezer safe baking dish (I recommend using a disposable aluminum foil casserole pan) covering it tightly with foil and freeze for up to 3 months.
Other Side Dish Recipes to Love…
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Sweet Potato Casserole
Equipment
- Hand Mixer - or use a stand mixer
- Baking dish - 8'x8' or 9'x9' or 9" round
Ingredients
- 1 tablespoon avocado oil or use non stick cooking spray
- 40 ounces canned cut yams or sweet potatoes
- ¼ cup heavy cream
- 2 eggs
- 1 teaspoon paprika
- 1 teaspoon coarse Kosher salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon dried sage
- ⅓ cup panko breadcrumbs
- ⅓ cup seasoned breadcrumbs
- ⅓ cup parmesan cheese
- 1 tablespoon fresh thyme
Instructions
- Preheat the oven to 350° F.
- Use a pastry brush to coat an 8"x8" or 9"x9" baking dish with avocado oil or spray with non stick cooking spray. Set aside.
- Drain the yams, then add them along with heavy cream, eggs, salt, pepper, onion powder, garlic powder, and dried sage to a large bowl. Use the mixer set to medium speed and mix for 1 to 2 minutes or until smooth. If you don't have a mixer, use a potato masher to mash the mixture until it's smooth and creamy.
- Transfer the yam mixture to the prepared baking dish.
- Top with the panko, seasoned breadcrumbs, and parmesan cheese. Bake at 350ºF for 20 to 30 minutes, or until the top is golden brown
- Garnish with the fresh thyme before serving.
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