Sweet Potato Casserole With Canned Yams
Sweet potato casserole with canned yams made easy but still delicious with a crispy, caramel brown sugar and pecan topping.
Equipment
- 8x8 baking dish
Ingredients
- 40 ounce can of yams, drained
- 1/2 cup granulated white sugar
- 4 tablespoon butter, melted
- 2 teaspoon vanilla extract
- salt to taste
- 2 large eggs
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, melted butter, 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 8x8 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.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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