Sweet Potato Casserole With Canned Yams

An easy sweet potato casserole made with canned Bruce's Yams, butter, vanilla, and a brown sugar pecan topping. The filling keeps a little texture, while the sweet pecan topping is added toward the end of baking.

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Course: Side Dish

Cuisine: American

Keyword: Sweet Potato Casserole With Canned Yams

Prep Time: 10

Cook Time: 1 5

Total Time: 1 15

Servings: servings

Calories: 434kcal

Equipment

8x8 baking dish

Ingredients

40 ounce 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 melted
1/2 teaspoon cinnamon

Instructions

First, preheat the oven to 350℉
Open the can of yams and drain the syrup completely. There is no need to rinse them.
Add the drained yams, granulated sugar, melted butter, vanilla extract, and salt to a large mixing bowl. Use a hand mixer to combine, leaving a few small pieces of sweet potato for texture.
Taste the mixture and adjust the salt before adding the eggs. The filling should taste slightly saltier than you want the finished casserole. Add the beaten eggs and mix until combined.
Transfer the sweet potato mixture to an 8×8-inch baking dish. Bake for 40 minutes.
While the casserole bakes, combine the chopped pecans, brown sugar, flour, melted butter, and cinnamon in a separate bowl to make the topping.
After 40 minutes, carefully remove the casserole from the oven. Spread the pecan topping evenly over the sweet potato filling.
Return the casserole to the oven and bake for another 25 minutes.
Remove from the oven and allow the casserole to cool slightly before serving.

Nutrition

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