If you are looking for a super easy Sweet Potato Casserole, this is it! It is made with canned yams which takes half the work out of making a Sweet Potato Casserole. They are mashed up and mixed with butter, eggs, brown sugar and seasonings. The topping is a pecan and brown sugar crumble that is SO delicious. I promise no body will know you used canned yams!
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This Sweet Potato Casserole is not like these Savory Mashed Sweet Potatoes or Sweet Potato Souffle that lean towards the balanced sweet/savory flavors. This Sweet Potato Casserole recipe is definitely on the sweet side. Which makes it a great “sweet” side dish for a savory dinner, like Thanksgiving and Christmas.
Ingredient Details
Canned Yams– are generally cooked sweet potatoes in a syrup. The syrup is drained off and they make an excellent sub for boiled of baked sweet potatoes in this dish. I have tried a few canned yams and found that Bruce’s Yams have a nice flavor.
Brown Sugar- Just a little brown sugar rounds out the sweetness of the canned yams/sweet potatoes.
Butter – Use a salted butter for the most flavor.
Eggs- Just 2 eggs bind the sweet potato casserole together just enough so it is more of a casserole than soup.
Milk – Adds liquid to the smashed yams. Any type of milk will work – 2%, whole, and even half&half.
Pecans – you will want chopped pecans or pecan pieces. If you buy whole pecans you will want to chop them. Then toast them in a dry pan to bring out their nutty flavor and crunch
How To Toast Nuts
Place a skillet over medium low heat. NO need to add oil, you want a dry pan. Once it is warm add the chopped pecans. Let them toast a few minutes, stirring occasionally. Once they start to darken (not burn!!) and smell nutty, they are toasted. This can take up to 5 minutes.
Flour, Brown Sugar, Butter, Kosher Salt – all mix together then toasted pecans are added and it is a wonderful crumble topping on the sweet potato casserole.
Yams VS Sweet Potatoes
This can get confusing… but no, sweet potatoes and yams are not the same thing. Although in America yams and sweet potatoes sometimes are confused or interchangeable because in the 1930’s Louisiana farmers named their sweet potatoes “Yams” to differentiate them from other states’ produce. Because of this marketing campaign, canned sweet potatoes are usually called yams.
Yams are a tuber and generally have a white flesh. They have an earthier flavor. While sweet potatoes are a root and have a bright orange flesh. They are also sweeter in flavor.
How To Make Easy Sweet Potato Casserole
This is a quick over-view, with pictures, of how to make a super easy Sweet Potato Casserole with Canned Yams. For more detailed instructions and ingredients, pop down to the recipe card.
Step 1
Drained the canned yams.
Step 2
With a potato masher, completely mash the canned yams. Then mix with the brown sugar, melted butter, egg, milk and seasonings/spices.
Step 3
Toast the pecans and make the brown sugar, butter, pecan crumble topping.
Step 4
Grease an 8×8 baking dish, pour in the sweet potato mixture, then top with the pecan crumble.
Step 4
Bake, uncovered, for 45 minutes at 350°F.
Recipe Tips to Remember
- Be sure to drain the syrup from the yams/sweet potatoes before mashing.
- Mash the yams with a fork or potato masher, do not use a potato ricer or food processor that will make the potatoes too smooth, you still want a little texture.
- Toast the pecans to bring out their nuttiness and crunch.
- Stir the topping really well so there are no ore dry ingredients in the bottom of the bowl.
More Sweet Potato Recipes
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Sweet Potato Casserole with Canned Yams
Equipment
- 8×8 casserole pan
Ingredients
Sweet Potatoes
- 40 oz canned yams - drained
- 5 tablespoon salted butter - melted
- 2 large eggs - lightly beaten
- ⅓ cup milk
- ¼ cup brown sugar
- 1 teaspoon vanilla
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- non stick spray
Pecan Topping
- 1 cup pecans - toasted and chopped
- 5 tablespoons butter - slightly melted
- ⅔ cup brown sugar
- ½ cup all purpose flour
- pinch kosher salt
Instructions
Sweet Potato Mixture
- Preheat the oven to 350℉. Grab an 8×8 or 9×9 baking pan, spray with non stick spray and set aside.non stick spray
- Drain the canned yams. Mash in a large bowl with a potato masher or large fork.40 oz canned yams
- Melt the butter and pour into the yams, add in the eggs, milk, brown sugar, vanilla, kosher salt and cinnamon.5 tablespoon salted butter, 2 large eggs, ⅓ cup milk, ¼ cup brown sugar, 1 teaspoon vanilla, ½ teaspoon kosher salt, ½ teaspoon cinnamon
- Pour into a greased pan. Smooth the top.
Topping
- Toast the pecans in a dry pan.1 cup pecans
- In a bowl combine the brown sugar, flour and kosher salt. Then add in the pecans and melted butter, stir with a fork until it starts to form into crumbles.5 tablespoons butter, ⅔ cup brown sugar, ½ cup all purpose flour, pinch kosher salt
Assembly
- Pour the sweet potato mixture into the prepared pan. Crumble the brown sugar pecan mixture over top the sweet potatoes.
Baking
- Bake at 350℉ for 45 minutes until the topping is bubbly.
Recipe Tips and Notes:
- Be sure to drain the syrup from the yams/sweet potatoes before mashing.
- Mash the yams with a fork or potato masher, do not use a potato ricer or food processor that will make the potatoes too smooth, you still want a little texture.
- Toast the pecans to bring out their nuttiness and crunch.
- Stir the topping really well so there are no ore dry ingredients in the bottom of the bowl.
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