Sweet Potato Casserole with Canned Yams
A comforting casserole made with creamy mashed yams and a crunchy pecan topping, perfect for holiday gatherings.
Equipment
- 8x8 or 9x9-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 8x8 or 9x9-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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Notes
Store leftovers in the refrigerator for up to 3-4 days. Reheat before serving.