We are firm believers here at Mom's Dinner that recipes do not need to be full of complicated ingredients and steps to be absolutely delicious. This Sweet Potato Casserole fits the bill if you are looking for a super easy sweet potato side dish! 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!
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.
Jump to:
- Ingredient Details
- Watch The Recipe
- How to Make Sweet Potato Casserole with Canned Yams
- Can you make sweet potato casserole ahead of time?
- Recipe Tips to Remember
- More Sweet Potato Recipes
- Did you make this recipe?
- Sweet Potato Casserole with Canned Yams
- More recipes you will love
- Leave a comment and rate this recipe!
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
- 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.
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.
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.
Watch The Recipe
How to Make Sweet Potato Casserole with Canned Yams
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 350ยฐF.
Can you make sweet potato casserole ahead of time?
You can make this Sweet Potato Casserole ahead of time, especially during the holidays when you have 20 other dishes to make!!
Simply prep the casserole completely, the day ahead, and cover with foil. Pop in the fridge. When it is time to bake, take it out of the fridge while the oven preheats. Bake as directed in the recipe card. You may need to add 5 minutes to the cooking time when baking straight out of the oven.
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
๐๐๐๐๐
Did you make this recipe?
I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
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
- โ cup milk
- ยผ cup brown sugar
- 1 teaspoon vanilla
- ยฝ teaspoon kosher salt
- ยฝ teaspoon cinnamon
- non stick spray
Pecan Topping
- 1 cup pecans - toasted and chopped
- 5 tablespoons butter - slightly melted
- โ cup brown sugar
- ยฝ cup all purpose flour
- pinch kosher salt
Instructions
Sweet Potato Mixture
- Preheat the oven to 350โ. 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, โ cup milk, ยผ cup brown sugar, 1 teaspoon vanilla, ยฝ teaspoon kosher salt, ยฝ 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, โ cup brown sugar, ยฝ 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 350โ 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.
Laura says
It is delicious! Everyone LOVED it! The best I ever had! I’m so glad that I found it!
Susie Weinrich says
So glad you gave it a try. It will be a holiday stable now!
Victoria says
Do i need to cover while cooking
Susie Weinrich says
No cover needed.
Maude says
Best sweet potatoe casserole I ever used not one of the best THE BEST ! Simple and quick.
Next time I will double recipe,I didn’t have even a cup full left to enjoy by myself. Delicious
Susie Weinrich says
When you don’t have leftovers you know it’s the best!!
Linda Harris says
I made this for Thanksgiving. So delicious, everyone enjoyed it! I will make it again. I did cut the amount of sugar a little as we prefer everything less sweet.
Susie Weinrich says
Excellent! So glad you enjoyed it. Happy Holidays!
Maddie says
Can this be made ahead of time?
Susie Weinrich says
I would make the sweet potato portion ahead and pop it in the fridge, then the day of make the topping and bake.
Kay says
I was a hit of Thanksgiving last night thanks to you!!!~~ everyone loved it
Susie Weinrich says
Great! So glad you had a wonderful Thanksgiving!
Marie says
I don’t have Pecans, can I use cashews?
Susie Weinrich says
I think that will work, although I haven’t tested it
Wendy Barrett says
Love love loved it!
Super special bc my late Mom, rip and I made it all the time
She usually did or would just tell me the amounts per ingredient. We often doubled tripled our batch
However the written recipe was a little hard to read over the years
So thank you with my whole heart
Happy thanksgiving
Susie Weinrich says
The recipes that remind you of family are the very best. I am so glad loved the recipe.
Happy Holidays!
Michelle says
ABSOLUTELY the BEST sweet potato casserole I have ever made! Thank you, sooooo much! Plus this is my first time watching one of your videos and I am hooked! You are so fun!!! ๐ Happy Thanksgiving!
Susie Weinrich says
Thank you so much Michelle!! Happy Thanksgiving to you and your family
Jan Lester says
Delishious!
Susie Weinrich says
Wonderful!!!
Kookie says
I can not wait to try this!!! Smells amazing and Iโm also hungry.
Beth Eckert says
I doubled everything
Well almost
70 0z
Do I cook twice as long ?
Susie Weinrich says
No, same cook time.
Marlene Perez-Santalla says
Can you make this the day before and keep refrigerated??
Susie Weinrich says
I’m guessing it would be ok… but I haven’t tested it. My suggestion would be to make the sweet potato filling and pop it in the fridge, then the day of make the topping and bake the dish. You may need to add 5 minutes to the cook time to warm the sweet potatoes through (tent the top with foil if it’s getting to dark that last 5 mintues).
Carrie says
Accidentally bought yams no sugar, do I have to adjust the sugar in the recipe?
Susie Weinrich says
I think it will still be ok. It’s a pretty sweet side dish, so yours will just be a bit more mild.
Glenys Rose says
I have 7 adults for Thanksgiving. How many people will this serve?
Susie Weinrich says
You should be great with this recipe as written. If you want leftovers, then I would double.