Elevate your holiday table with this savory sweet potato casserole that’s packed with rich, herby flavors! Made with canned yams, this dish comes together effortlessly, while fresh thyme, seasoned breadcrumbs, and a touch of garlic add depth and texture. Unlike the traditional marshmallow-topped version, this casserole is all about the savory goodness. With its perfect balance of earthy herbs and comforting crunch, it’s sure to become a must-try for any gathering!
If you’re hosting a holiday feast or just craving a cozy and flavorful side dish, this sweet potato casserole using canned yams is an easy way to impress your guests. By using canned yams, you skip the hassle of peeling and boiling, cutting down on prep time without sacrificing taste. The savory herb topping brings a satisfying contrast to the natural sweetness of the potatoes, creating a dish that pairs beautifully with roasted meats and festive meals.
If you’re looking for a sweet potato casserole without marshmallows, this version is for you! Instead of a sugary topping, we use a savory breadcrumb crust infused with parmesan, fresh thyme, and garlic butter. It’s the perfect dish to serve for Thanksgiving, Christmas, or any time you want a hearty and comforting side that isn’t overly sweet.
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Why We Love this Sweet Potato Casserole Using Canned Yams
- 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.
Recipe Variations
- Cheesy upgrade: Add shredded gruyere or sharp cheddar to the breadcrumb topping for extra richness.
- Nutty crunch: Mix in chopped pecans or walnuts for added texture.
- Extra savory flavor: Stir in a bit of crispy bacon or caramelized onions for more depth.
- Dairy-free option: Swap out butter for olive oil and use dairy-free cheese alternatives.
Equipment Used in this Recipe
- Large bowl
- Hand Mixer or use a stand mixer
- Baking dish 8’x8′ or 9’x9′ or 9″ round
- Pastry brush
How to Make Sweet Potato Casserole without Marshmallows
- 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.
🎯 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 Suggestions
This savory sweet potato casserole is a favorite throughout the fall and winter months, making it a staple for holiday meals and even Easter dinner. It pairs beautifully with Dr. Pepper ham, Crockpot turkey tenderloin , or our baked Italian chicken cutlets, creating a well-balanced and flavorful spread. Serve it straight from a casserole dish for a rustic and comforting presentation.
For those who enjoy a bit of warmth in their dishes, adding a dash of cinnamon or pumpkin pie spice to the filling can enhance the natural sweetness of the sweet potatoes without overpowering the savory elements. If you’re looking for a little contrast, a touch of pineapple can brighten up the flavors, making this casserole even more dynamic.
To elevate the dish further, garnish with fresh herbs like rosemary for an earthy and aromatic finish. If you’re prepping ahead, pat the canned yams dry with paper towels before mashing to remove excess moisture and keep the casserole from becoming too soft. Served as a holiday side dish or a cozy weeknight meal, this sweet potato casserole using canned yams is a versatile and satisfying addition to any table.
Recipe FAQs
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.
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.
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.
Yes! If you prefer a slight sweet-savory balance, a drizzle of maple syrup can enhance the natural flavor of the sweet potatoes without making the dish overly sugary.
This version skips the mini marshmallow topping and instead features a crispy, herby breadcrumb crust. It’s more savory and pairs well with roasted meats and vegetable sides.
Of course! If you’d like a brown sugar streusel topping, simply mix brown sugar, flour, butter, and a hint of vanilla extract and sprinkle it over the casserole before baking.
Other Side Dish Recipes to Love…
If you tried this easy sweet potato casserole with canned yams recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Or share it on Pinterest, Instagram, or Facebook.
Savory Sweet Potato Casserole
Equipment
- large bowl
- pastry brush
- baking pan - 8'x8' or 9'x9' or 9" round
- stand or hand mixer
Ingredients
- 1 tablespoon avocado oil or use non stick cooking spray
- 40 ounces canned cut yams or sweet potatoes If you’d like to use fresh sweet potatoes, we have directions for making them in our sliced sweet potatoes recipe.
- ¼ cup heavy cream or half and half
- 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 shredded Pecorino Romano or Grana Padano are a great alternative
- 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.
Notes
- Cheesy upgrade: Add shredded gruyere or sharp cheddar to the breadcrumb topping for extra richness.
- Nutty crunch: Mix in chopped pecans or walnuts for added texture.
- Extra savory flavor: Stir in a bit of crispy bacon or caramelized onions for more depth.
- Dairy-free option: Swap out butter for olive oil and use dairy-free cheese alternatives.
- If you’d like a brown sugar streusel topping, simply mix brown sugar, flour, butter, and a hint of vanilla extract and sprinkle it over the casserole before baking.
- Make ahead instructions: This casserole can be prepared ahead of time. 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) and covering tightly with foil and 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.
- To store 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.
Nutrition
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Matthew says
I’m not a fan of overly sweet casseroles so when I found this I was excited. This was a hit at dinner and we will be making it again.
Sharon H says
I’n giving this a 4/5 only because I haven’t made it yet. I can pretty much read a recipe and know if it will be something I’d want to eat again. The only reason I haven’t made this yet is because my refrigerator is out and I have a very small extra one that is too full! Now I do have a question or comment based on reading this: How do you get 10 sevings from an 8×8 pan? I’m serious….that would feed two of us a couple of times. But we like sweet potatoes.