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Sweet Potato Casserole with Canned Yams

Sweet Potato Casserole with Canned Yams - recipe card
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This sweet potato casserole with canned yams is a creamy, spiced side dish topped with a crunchy, buttery pecan streusel. The natural sweetness of the yams pairs perfectly with warm cinnamon and nutmeg, while the toasted pecan topping adds irresistible texture. It’s an easy, foolproof recipe that’s perfect for holiday gatherings or any comforting meal.

Ingredients

Scale
  • 2 (15-ounce) cans cut yams in syrup, drained and rinsed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • For the topping:
  • 1/2 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 4 tablespoons unsalted butter, cold and cut into small cubes
  • 1/2 cup chopped pecans

Instructions

  1. Preheat the oven to 350°F (177°C). Grease a 9-inch square baking dish or a 2-quart casserole dish with butter or nonstick spray; set aside.
  2. Drain the canned yams in a colander and rinse well under cold water to remove excess syrup. Let them drain for 5 minutes, then pat dry with paper towels. This prevents the casserole from becoming too wet.
  3. In a large mixing bowl, mash the drained yams with a potato masher or fork until mostly smooth but still slightly chunky. Alternatively, use a hand mixer for a smoother texture, about 1 minute.
  4. Add the granulated sugar, eggs, milk, melted butter, vanilla extract, cinnamon, nutmeg, and kosher salt to the mashed yams. Stir with a spatula until fully combined and no streaks of egg remain.
  5. Spread the sweet potato mixture evenly into the prepared baking dish. Smooth the top with the back of a spoon.
  6. In a separate medium bowl, combine the brown sugar and flour for the topping. Add the cold butter cubes and use your fingers or a pastry blender to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces.
  7. Stir in the chopped pecans until evenly distributed.
  8. Sprinkle the pecan topping evenly over the sweet potato mixture, covering the entire surface.
  9. Bake in the preheated oven for 35 to 40 minutes, until the topping is golden brown and the casserole is bubbly around the edges. If the topping browns too quickly, tent loosely with aluminum foil after 25 minutes.
  10. Remove from the oven and let cool on a wire rack for 10 minutes before serving. This allows the casserole to set for easier scooping.
  11. Serve warm as a side dish. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

Storage: Cover leftovers tightly and refrigerate for up to 4 days. Freezing: This casserole freezes well. Assemble the casserole without baking, wrap tightly with plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking. Reheating: Reheat individual portions in the microwave on high for 1-2 minutes, or cover the entire casserole with foil and reheat in a 350°F (177°C) oven for 15-20 minutes, until heated through. If the topping becomes soggy, uncover for the last 5 minutes of reheating to re-crisp.

Nutrition

Keywords: sweet potato casserole, canned yams recipe, sweet potato casserole with canned yams, pecan topping, holiday side dish, Thanksgiving recipe, easy casserole, Southern sweet potato casserole, baked sweet potato, comfort food, vegetarian side

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