Sweet Potato Casserole with canned yams is a comforting and flavorful dish that’s perfect for any occasion, especially holiday dinners or family gatherings. The creamy, mashed yams blend beautifully with butter, eggs, brown sugar, and warm spices to create a rich base. What truly makes this recipe stand out is the crunchy pecan topping, combining toasted nuts with brown sugar and flour, baked until golden and bubbling. This casserole strikes the ideal balance between creamy and crunchy textures, making it an all-time favorite side dish.
Why We Love This Sweet Potato Casserole with Canned Yams
This casserole is a delicious twist on the traditional sweet potato side dish, offering ease without sacrificing flavor. Using canned yams speeds up the prep time while still providing that natural sweetness and softness. The warm cinnamon and vanilla notes make it taste like comfort on a plate. The pecan topping adds a lovely crunch and nutty depth, giving every bite a delightful contrast. It’s a simple recipe that looks impressive and tastes homemade, perfect if you want a crowd-pleaser without hours in the kitchen.
Ingredients for Sweet Potato Casserole with Canned Yams
Sweet Potatoes:
- 40 oz canned yams, drained
- 5 tablespoons salted butter, melted
- 2 large eggs, lightly beaten
- 1/3 cup milk
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- Non-stick spray for greasing
Pecan Topping:
- 1 cup pecans, toasted and chopped
- 5 tablespoons butter, slightly melted
- 2/3 cup brown sugar
- 1/2 cup all-purpose flour
- Pinch of kosher salt
How to Make Sweet Potato Casserole with Canned Yams
Start by preheating your oven to 350°F. Take an 8×8 or 9×9-inch baking dish and coat it lightly with non-stick spray to prevent sticking.
Drain the canned yams thoroughly, removing any excess syrup to avoid a runny casserole. Place the yams in a large bowl and mash them with a potato masher or a sturdy fork. Aim to keep a little texture in the mash—don’t use a food processor or potato ricer, as this will make the mixture too smooth and lose its character.
Next, pour the melted butter into the mashed yams. Add the lightly beaten eggs, milk, brown sugar, vanilla extract, kosher salt, and cinnamon. Mix everything until it forms a smooth but textured batter. Pour this mixture evenly into your prepared baking dish and smooth the surface with a spatula.
For the topping, toast the pecans in a dry pan over medium heat until fragrant and slightly golden—this brings out their nuttiness. In a separate bowl, combine the brown sugar, flour, and a pinch of kosher salt. Add the toasted pecans and melted butter to this dry mix. Stir with a fork or your fingers until the mixture forms crumbly clumps.
Sprinkle the pecan crumble evenly over the sweet potato mixture in the baking dish. Place the casserole in the oven and bake for 45 minutes or until the topping is bubbly and golden brown.
How to Serve Sweet Potato Casserole with Canned Yams
Serve this sweet potato casserole warm as a side dish alongside roasted meats, grilled vegetables, or even a fresh green salad. Its rich sweetness and crunchy topping make it a standout next to savory main dishes, adding a cozy and festive touch to your meal. This casserole is also perfect for holiday tables like Thanksgiving or Christmas, where it can complement turkey, chicken, or other traditional mains.
You can garnish each serving with a sprinkle of extra toasted pecans or a dollop of whipped cream for added indulgence. If you want to add a fresh note, a light drizzle of maple syrup or a pinch of freshly grated nutmeg can enhance the flavors beautifully.
Expert Tips: Sweet Potato Casserole with Canned Yams
To get the best texture, be sure not to over-mash the yams. Leaving a little chunkiness adds to the homemade feel and prevents the casserole from becoming too dense. Always drain the syrup from canned yams thoroughly before mashing—too much liquid can make the casserole watery.
Toast the pecans carefully, stirring often to avoid burning. Toasted nuts bring out a richer flavor and firmer crunch in the topping, which contrasts perfectly with the creamy sweet potatoes.
Mix the topping ingredients thoroughly until there are no dry patches of flour or sugar left at the bottom of the bowl. This helps the crumble bake evenly and creates a consistent crunchy topping.
If you want to add a little extra flavor, a pinch of nutmeg or ground ginger in the sweet potato mixture works well. For a dairy-free version, swap the butter for coconut oil and use almond or oat milk.
How to Store Sweet Potato Casserole with Canned Yams
If you have leftovers, cover the casserole tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. To reheat, place individual portions in the microwave or warm the whole casserole in the oven at 350°F until heated through.
You can also freeze the casserole. Wrap it well in plastic wrap and foil, then store it in the freezer for up to 2 months. Thaw overnight in the fridge before reheating in the oven.
Variations of Sweet Potato Casserole with Canned Yams
Feel free to customize this casserole to suit your tastes. Swap pecans for walnuts or almonds in the topping for a different nutty crunch. If you prefer a less sweet version, reduce the brown sugar slightly or replace it with pure maple syrup.
For added texture and flavor, mix mini marshmallows into the topping or sprinkle them on top before baking. You can also stir in shredded coconut or a handful of dried cranberries into the sweet potato base for a tropical or fruity twist.
For a vegan version, use plant-based butter and a flaxseed or chia egg in place of regular eggs. You can also experiment with spices like ginger, nutmeg, or allspice to create your own signature flavor.
Frequently Asked Questions about Sweet Potato Casserole with Canned Yams
What is the best way to mash canned yams for this casserole?
Use a potato masher or fork to mash canned yams. Avoid using a food processor or ricer because you want some texture in the mash, not a completely smooth puree.
Can I prepare this casserole ahead of time?
Yes, you can prepare the casserole a day ahead, cover it tightly, and refrigerate it. Bake it fresh when you’re ready to serve, adding about 10 extra minutes to the baking time if it’s cold from the fridge.
Is it necessary to toast the pecans?
Toasting pecans isn’t required but highly recommended. It enhances their flavor and adds a crunchier texture to the topping, making the casserole more delicious.
Can I use fresh sweet potatoes instead of canned yams?
You can substitute fresh cooked sweet potatoes if you prefer, but using canned yams saves time and ensures consistent sweetness and texture.
How long does leftover sweet potato casserole last in the fridge?
Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Reheat before serving for the best taste and texture.
Sweet Potato Casserole with Canned Yams
Equipment
- 8×8 or 9×9-inch Baking Dish
- Mixing Bowl
- Potato Masher
- Skillet
Ingredients
- 40 oz. canned yams drained
- 5 Tbsp. salted butter melted
- 2 large eggs lightly beaten
- ⅓ cup milk
- ¼ cup brown sugar
- 1 tsp. vanilla extract
- ½ tsp. kosher salt
- ½ tsp. ground cinnamon
- Non-stick spray for greasing
- 1 cup pecans toasted and chopped
- 5 Tbsp. butter slightly melted
- ⅔ cup brown sugar
- ½ cup all-purpose flour
- Pinch of kosher salt
Instructions
- Preheat your oven to 350°F. Grease an 8×8 or 9×9-inch baking dish with non-stick spray.
- Drain the canned yams thoroughly and mash them in a large bowl with a potato masher or fork.
- Add melted butter, eggs, milk, brown sugar, vanilla extract, kosher salt, and cinnamon to the mashed yams. Mix until smooth but textured.
- Pour the mixture into the prepared baking dish and smooth the surface.
- Toast the pecans in a dry pan over medium heat until fragrant. In a separate bowl, combine brown sugar, flour, and a pinch of salt.
- Add the toasted pecans and melted butter to the dry mix, stirring until crumbly.
- Sprinkle the pecan topping evenly over the sweet potato mixture and bake for 45 minutes or until bubbly and golden.
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