Sweet potato casserole with canned yams made easy but still delicious with a crispy, caramel brown sugar and pecan topping.
The greatest Thanksgiving side dish you’ve ever tried has to be either ac and cheese or something with sweet potatoes. Nothing screams fall more.
Sweet potato casserole with canned yams is going to give you fantastic flavor. But, you can skip the step of boiling and having to peel the sweet potatoes because they are already prepped. Drain the syrup and go.
The topping is addictive and the sweet potato filling is buttery. Let me show you how to prep this recipe step by step.
How To Make Sweet Potato Casserole With Canned Yams
Ingredients needed
- Canned Yams
- Granulated sugar
- Butter
- Eggs
- Vanilla
- Salt
- Pecans
- Brown sugar
- All-purpose flour
- Cinnamon
Making the sweet potato casserole with canned yams recipe
- First, preheat the oven to 350F.
- Next, open the can and drain the syrup from the canned yams. In a large bowl with a hand mixer combine yams, granulated sugar, vanilla and salt, do not add the eggs yet.
- Once combined taste for salt. Make the mix slightly saltier than you want because the eggs have to go in. Once you get the taste right mix in the beaten eggs. The mix may have some lumps but that’s ok.
- Place the casserole mix in a 8×8 baking dish and place in the preheated oven for 40 minutes.
- While the sweet potatoes are baking make the topping. Combine all the ingredients for the topping together.
- Then, once 40 minutes is up carefully remove the baking dish from the oven and add the brown sugar topping into the dish. Careful it’s hot.
- Once you have spread the crumbles out as even as possible place the dish back in the oven for 25 more minutes.
- Now, the sweet potato casserole with canned yams is done. Allow it to cool then serve.
Frequently Asked Questions (FAQs)
Do you rinse canned yams?
For this recipe no, there isn’t any problems not rinsing them will cause. But, you do want to drain all the syrup from the can.
Can I switch this recipe out for raw sweet potatoes?
Yes you can, the amount of sweet potatoes to use would be the exact same as in my savory sweet potato casserole recipe.
Can I make this ahead?
Yes, this recipe works great making it ahead of time. You can have guest microwave it or pop it back in the oven for about 30 minutes or until it’s heated through.
Fall recipes to try
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Sweet Potato Casserole With Canned Yams
Equipment
- 8×8 baking dish
Ingredients
- 40 ounce can of yams, drained
- 1/2 cup granulated white sugar
- 4 tablespoon butter
- 2 teaspoon vanilla extract
- salt to taste
Topping
- 1 cup pecans, chopped
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 4 tablespoon butter
- 1/2 teaspoon cinnamon
Instructions
- First, preheat the oven to 350℉
- Next, open the can and drain the syrup from the canned yams. In a large bowl with a hand mixer combine yams, granulated sugar, vanilla and salt, do not add the eggs yet.
- Once combined taste for salt. Make the mix slightly saltier than you want because the eggs have to go in. Once you get the taste right mix in the beaten eggs. The mix may have some lumps but that's ok.
- Place the casserole mix in a 8×8 baking dish and place in the preheated oven for 40 minutes.
- While the sweet potatoes are baking make the topping. Combine all the ingredients for the topping together.
- Then, once 40 minutes is up carefully remove the baking dish from the oven and add the brown sugar topping into the dish. Careful it's hot.
- Once you have spread the crumbles out as even as possible place the dish back in the oven for 25 more minutes.
- Now, the sweet potato casserole with canned yams is done. Allow it to cool then serve.