This Sweet Potato Casserole with canned yams is a holiday shortcut that tastes homemade. A creamy, spiced base topped with pecan crumble (or marshmallows!) makes it the perfect side for Thanksgiving or any weeknight dinner.
You guys know I love a good shortcut recipe - from my pecan pie dump cake with cake mix to my crock pot corn pudding, I'm all about dishes that save time without skimping on flavor.
This sweet potato casserole with canned yams is exactly that. Using canned yams means no peeling, no boiling, and no extra prep - just a creamy, spiced base topped with a crunchy pecan crumble (or gooey marshmallows if that's your style).
It's one of my go-to Thanksgiving side dishes, right up there with sausage cornbread dressing and brown sugar green bean bundles. And the best part? You can make it ahead, freeze it, or even double the recipe for a 9x13 pan if you're feeding a crowd!
If you've ever wondered what to do with that big can of Bruce's yams sitting in your pantry, this is your answer.
Why You'll Love This Recipe
- A shortcut recipe that tastes homemade. You'll never know that canned sweet potatoes were used in this recipe. It's rich, comforting, and perfectly sweet.
- Perfect for weeknights or Thanksgiving. This is a versatile side dish. It's easy enough for a weeknight but special enough for a holiday.
- In the oven in minutes. This is super easy to prep - just mix and bake!
Ingredients Notes
For Sweet Potato Casserole Base
- 29 oz canned yams in syrup (not drained) - Use Bruce's or any store brand. Don't drain the syrup - it adds sweetness and moisture so you don't need as much added sugar. If you prefer a less sweet casserole, you can pour off half the syrup. One large can is perfect for an 8x8 dish; if you're doubling for a 9x13, grab two.
- ¼ cup salted butter (melted) - Salted butter balances the sweetness of the syrup and brown sugar topping. If you only have unsalted, add ¼ teaspoon salt to the base.
- ½ cup half and half - This gives the filling its creamy texture. Whole milk works in a pinch, or substitute evaporated milk for a slightly richer flavor. Avoid heavy cream, which makes the base too thick.
- 2 large eggs - Eggs help bind the casserole so it slices cleanly. If you need an egg-free option, substitute 2 tablespoons cornstarch whisked with 2 tablespoons water.
- 1 teaspoon cinnamon, 1 teaspoon nutmeg - Adds depth and holiday flavor. Freshly grated nutmeg is best, but ground works fine. You can also swap in 2 teaspoon pumpkin pie spice instead of the cinnamon/nutmeg if you'd like a shortcut blend.
For Pecan Brown Sugar Topping
- ¼ cup salted butter (melted) - This binds the topping and helps it bake into a crispy crunchy crumble. Unsalted butter works too; just add a pinch of salt.
- 1 cup light brown sugar - Gives the topping its caramel-y flavor and crunchy texture. Dark brown sugar makes it richer, if that's your preference.
- ½ cup crushed pecans - Pecans are classic, but you can also use walnuts or skip the nuts for a marshmallow-only topping. Toasting the pecans for 5 minutes in a dry skillet before mixing makes the flavor pop.
- ½ cup all-purpose flour - This helps create structure in the crumble. Make sure to use all-purpose, not self-rising!
- 1 teaspoon cinnamon - Ties the topping flavor back to the spiced base and gives extra warmth.
Pecan Topping vs. Marshmallow Topping
The age-old debate. 😉
I grew up with both (one grandmother used marshmallows, one used a pecan crumble) but I've always gravitated towards that crispy, crunchy pecan brown sugar topping. It just plays so well with the overall flavor of the casserole and adds a little bit of texture!
With that being said, you can absolutely omit the pecan topping from this recipe and use marshmallows instead. Either one gives the sweet potato casserole recipe that dessert-like sweetness that the casserole needs.
If you decide to go with marshmallows, I recommend topping this casserole with about 3 cups of mini marshmallows and broiling the casserole for 2-3 minutes after baking. Watch it carefully - marshmallows burn easily.
Pro Tip
Can't decide between marshmallows or pecan streusel? Run a strip of foil down the center of your baking dish, just touching the top of the sweet potato base, to divide it in half. Top one side with marshmallows and the other with the pecan crumble.
Bake as usual, then carefully remove the foil before serving. Everyone gets their favorite without making two casseroles!
How to Make Sweet Potato Casserole with Canned Yams
- Prep the oven and dish. Preheat your oven to 350°F and lightly grease an 8x8-inch baking dish (glass or ceramic works best). This size is perfect for one 29-ounce can of yams.
- Make the sweet potato base.
- Drain off just a little syrup if you want a less-sweet casserole, but I like to keep it all for extra flavor.
- Lightly mash the canned yams in a large bowl - you want them mostly smooth but with a little texture.
- Stir in ¼ cup melted butter, ½ cup half and half, 2 eggs, 1 teaspoon cinnamon, and 1 teaspoon nutmeg until fully combined.
- Transfer to the casserole dish. Pour the mixture into your prepared baking dish and smooth the top with a spatula.
- Mix the topping. In another bowl, use a fork to combine ¼ cup melted butter, 1 cup light brown sugar, ½ cup crushed pecans, ½ cup flour, and 1 teaspoon cinnamon. It should look like a crumbly streusel.
- Add topping. Sprinkle the mixture evenly over the sweet potato base. For an extra-crunchy finish, don't pack it down - just scatter lightly.
- Bake. Place the casserole in the oven and bake for 35-40 minutes, until the topping is golden brown and the edges are bubbling.
Step-by-Step Video Tutorial
Leftovers & Storage
STORAGE: The leftovers of this casserole can be stored in the refrigerator for 3-4 days after baking. Simply cover your baking dish with plastic wrap or place in an airtight container for the fridge (smells can very easily get into this casserole and ruin it, go airtight!).
REHEATING: Single servings of this casserole can be reheated for about 30 seconds in the microwave.
FREEZING: Simply bake in a disposable foil baking pan, cover tightly with aluminum foil, and freeze. When you're ready to serve, thaw the casserole and bake at 375 degrees (uncovered) for 30 minutes, until the top is brown and crispy.
Troubleshooting
Even with a simple recipe like this, a few things can trip you up. Here's how to fix the most common issues:
- Filling turned out runny
- It will be runny before baking! It firms up significantly.
- Make sure you used the right amount of liquid (half & half + syrup).
- Don't skip the eggs - they help the casserole set.
- Let the casserole cool 10-15 minutes before serving so it firms up.
- Topping sank into the filling
- Don't press the crumble down - just sprinkle it lightly on top.
- If the topping sinks when you add it, bake it for 5-10 minutes before adding the topping.
- Topping burned before the center baked through
- Cover loosely with foil once the topping is golden, then continue baking until the middle is set.
- Double-check oven temp with an oven thermometer; many ovens run hot.
- Marshmallows got too dark
- Add marshmallows in the last 10 minutes of baking instead of at the start.
- If they brown too fast, tent with foil or move the dish down a rack.
- Flavor too sweet
- Drain off some of the syrup next time before mashing.
- Swap dark brown sugar for light, or cut the sugar in the topping to ¾ cup.
- Want more crunch in the topping
- Toast pecans in a dry skillet before adding them.
- For extra texture, add ¼ cup oats to the topping mix.
FAQs
Leslie's Helpful Tips & Tricks
- The uncooked casserole will be very thin; don't worry! It will thicken as it cooks.
- If you'd prefer, this casserole can be made with fresh sweet potatoes. Just peel, chop, and boil 3 sweet potatoes. Once you drain and lightly mash, they're ready to use. If you go fresh, I'd recommend adding 1 cup of brown sugar to the sweet potato base.
- Don't over-mix the sweet potato mixture. It really is better with a little bit of texture. Mixing should be done by hand; a hand mixer will make it way too smooth.
More Holiday Side Dishes
I hope you enjoy this Thanksgiving classic! If you give it a try, I'd love for you to leave a rating and/or review in the comments below.
Sweet Potato Casserole with Canned Yams
Ingredients
Sweet Potato Base
- 29 oz canned yams in syrup (not drained)
- ¼ cup salted butter (melted)
- ½ cup half and half
- 2 large eggs
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
Brown Sugar and Pecan Topping
- ¼ cup salted butter melted
- 1 cup light brown sugar
- ½ cup crushed pecans
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, lightly mash the 29oz of canned yams. Add ¼ cup melted butter, ½ cup half and half, 2 eggs, 1 teaspoon cinnamon, and 1 teaspoon nutmeg. Stir well.
- Pour mixture in a greased 8x8" glass baking dish.
- In a separate bowl, use a fork to mix ¼ cup melted butter, 1 cup brown sugar, ½ cup crushed pecans, ½ cup flour, and 1 teaspoon cinnamon. Sprinkle this mixture over the sweet potatoes in the baking dish.
- Bake for 35-40 minutes at 350° until brown sugar and pecan topping starts to turn golden brown.
Notes
- Don't drain the canned yams - the syrup adds sweetness and moisture. For a less-sweet casserole, pour off half before mashing.
- Use an 8x8-inch dish for one 29 oz can. Double everything for a 9x13 pan and bake 45-50 minutes.
- The mixture will look thin before baking - it thickens as it cooks and sets while cooling.
- For extra crunch, toast pecans before mixing into the topping.
- Prefer marshmallows? Top with about 3 cups mini marshmallows and broil 2-3 minutes after baking.
- To make ahead, prep the base a day in advance and refrigerate. Add topping just before baking.
- Freezer option: assemble the base in a foil pan, wrap well, and freeze up to 3 months. Thaw overnight, add topping, and bake as directed.
- Avoid over-mixing the sweet potato base - leave a little texture for the best flavor.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
I'm excited to tell you this post will be featured in this week's Tuesday Turn About Link Party! Hope to see you at the party this week! Pinned
That is exciting, thank you so much!
It's very good l
I'm planning to make ahead and freeze. Do I bake it before freezing and then thaw and bake it again
for 30 min at 375 (according to recipe) when I'm ready to serve?
Yes, I would fully bake it before freezing. When you're ready to thaw, put it in the fridge overnight and warm it by baking at 350 (covered) for 20-25 minutes.