Sweet Potato Casserole made with canned yams, mashed up and mixed with butter, eggs, brown sugar and spices/seasonings. The topping is a pecan and brown sugar crumble that is SO delicious.
Preheat the oven to 350℉. Grab an 8x8 or 9x9 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.
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.