This sweet potato casserole with canned yams is an easy holiday shortcut that still tastes homemade. It has a creamy, spiced sweet potato filling topped with a crunchy brown sugar pecan crumble.
Why You'll Love This Sweet Potato Casserole
You guys know I love a good shortcut recipe, from my pecan pie dump cake with cake mix to my crock pot corn pudding. This casserole is another recipe that saves time without skimping on flavor.
It is one of my go-to Thanksgiving side dishes, right alongside Southern cornbread dressing and brown sugar green bean bundles. If you have a big can of Bruce's yams sitting in the pantry, this is what to make with it!
10-Minute Prep
Quick to mix and get into the oven.
Make Ahead
Assemble up to 2 days before baking.
Choose a Topping
Use pecan crumble or marshmallows.
I hope this one finds a place on your holiday table this season!
Ingredient Notes
(See recipe card at the bottom of the post for exact ingredient measurements.)
Sweet Potato Casserole
- Canned yams - Use yams packed in syrup. The syrup adds sweetness and moisture. Drain off about half of the syrup for a less-sweet casserole. Try to avoid changing the can size without adjusting the other ingredients.
- Salted butter - Used in both the filling and topping. It helps balance the sweetness. Unsalted butter works with a small pinch of added salt.
- Half-and-half - Makes the filling creamy without making it too heavy. Whole milk or evaporated milk can be substituted. Avoid heavy cream.
- Eggs - Help the casserole set and hold together. (I have not tested an egg-free version.)
- Cinnamon and nutmeg - Add great holiday flavor. Pumpkin pie spice can be used instead.
Brown Sugar Pecan Topping
- Brown sugar - Gives the topping its caramel flavor and crisp texture. Dark brown sugar can be used for a deeper flavor.
- Pecans - Add crunch and balance the sweetness. You can toast them first for more flavor.
- All-purpose flour - Gives the topping structure and helps it bake into a crumbly streusel. Do not use self-rising flour.
- Melted butter - Binds the topping ingredients together. The mixture should look crumbly (like wet sand), not smooth.
Do You Drain Canned Yams for Sweet Potato Casserole?
For this recipe, you do not need to completely drain the canned yams. The syrup adds moisture and sweetness to the filling, so there is no added sugar in the sweet potato mixture.
The filling will look kind of thin before baking - trust the process! The eggs help it set in the oven. For a less-sweet casserole, pour off about half of the syrup before mashing the yams.
Are Canned Yams and Canned Sweet Potatoes the Same?
In most American grocery stores, canned products labeled "yams" are really sweet potatoes.
Real yams are a different root vegetable, but they are not usually sold canned in supermarkets. For this recipe, canned yams and canned sweet potatoes can usually be used interchangeably as long as the can size and packing liquid are the same.
Pecan Topping vs. Marshmallow Topping
The pecan-versus-marshmallow debate is serious business in some families. 😉
I grew up eating both. One grandmother made sweet potato casserole with marshmallows, while the other used a pecan crumble. I have always leaned toward the brown sugar pecan topping because it adds a crispy texture that works so well with the soft filling.
If you want to, you can absolutely use marshmallows instead!
To Use Marshmallows: Bake the sweet potato casserole without the pecan topping. During the final 8 to 10 minutes, sprinkle about 3 cups of mini marshmallows over the filling. Return the casserole to the oven until the marshmallows are melted and lightly golden.
For more color, broil for 30 to 60 seconds. Watch this super closely - marshmallows burn quickly.
To Use Both Toppings: Place a strip of foil down the center of the baking dish so it lightly touches the sweet potato filling.
Add the pecan crumble to one side and leave the other side uncovered. Bake as directed, then add marshmallows to the empty side during the final 8 to 10 minutes. Remove the foil before serving.
How to Make Sweet Potato Casserole with Canned Yams
- Prepare the oven and dish. Preheat the oven to 350°F. Lightly grease an 8x8" glass or ceramic baking dish.
- Make the sweet potato filling. Add the canned yams and syrup to a large mixing bowl. Drain off some of the syrup first for a less-sweet casserole. Lightly mash the yams with a potato masher or fork, leaving a little texture. Stir in the melted butter, half-and-half, eggs, cinnamon, and nutmeg until combined. Do not use a hand mixer - it can make the filling overly smooth and loose.
- Add the filling to the dish. Pour the sweet potato mixture into the prepared baking dish and spread it evenly. The filling may look thinner than expected before baking. That's totally normal.
- Make the pecan topping. In a separate bowl, combine the melted butter, brown sugar, pecans, flour, and cinnamon. Mix with a fork until the mixture looks like wet sand.
- Add the topping. Sprinkle the pecan mixture evenly over the sweet potato filling. Do not press it down. Leaving the topping loose helps it stay crisp instead of sinking.
- Bake. Bake for 35 to 40 minutes, until the edges are bubbling, the topping is golden, and the center looks set instead of wet. Let the casserole rest for 10 to 15 minutes before serving so the filling can continue to firm.
Step-by-Step Recipe Video
Can You Make Sweet Potato Casserole Ahead of Time?
Yes! Just prepare the sweet potato filling and spread it in the baking dish. Then, cover the dish tightly and refrigerate it for up to two days. Mix the pecan topping separately and store it in an airtight container.
When you are ready to bake, let the casserole sit at room temperature while the oven preheats. Add the topping and bake as directed. A cold casserole may need an extra 5 to 10 minutes in the oven.
For a marshmallow topping, add the marshmallows during the final 8 to 10 minutes.
How to Double the Recipe
Double all of the ingredients and use a 9x13" baking dish. Bake at 350°F for about 45 to 50 minutes, checking the center for doneness.
If the topping begins browning before the filling sets, loosely cover the pan with foil.
Storing and Reheating Leftovers
Storage: Cover the baking dish tightly or transfer leftovers to an airtight container. Store in the refrigerator for 3 to 4 days.
Reheating: Microwave individual portions for about 30 seconds at a time until heated through. To reheat the full casserole, cover the dish loosely with foil and reheat at 350°F for 20 to 25 minutes, or until hot in the center. Remove the foil during the final few minutes to help the pecan topping crisp again.
Freezing: Bake the casserole in a freezer-safe or disposable foil pan. Let it cool completely, then cover it tightly with plastic wrap and foil. Freeze for up to two months.
When you're ready to enjoy it again, thaw overnight in the refrigerator. Reheat covered at 350°F until hot, then uncover it near the end to crisp the topping. For the best texture, freeze a marshmallow version without the marshmallows and add fresh marshmallows while reheating.
Leslie's Testing Notes
- Use the correct can size. This recipe is written for one 29-ounce can. A larger can will make the filling too wet unless the other ingredients are adjusted.
- Mash by hand. A little texture keeps the filling from being too smooth.
- Do not worry if the unbaked filling looks thin. The eggs help it set - it firms more as it rests.
- Sprinkle the topping lightly. Pressing it into the filling can cause it to sink.
- Cover it if the topping browns too quickly. Loosely tent the dish with foil and continue baking until the center sets.
- Let it rest before serving. Cutting into it immediately can make the filling look runnier than it really is.
FAQs
More Holiday Sides
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 Casserole
- 29 oz canned yams in syrup (with syrup)
- 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
- Prepare the dish. Preheat the oven to 350°F. Lightly grease an 8x8" glass or ceramic baking dish.
- Make the filling. Add the yams and syrup to a large bowl. For a less-sweet casserole, drain off about half of the syrup. Lightly mash, leaving some texture. Stir in the butter, half-and-half, eggs, cinnamon, and nutmeg until combined. Do not use a hand mixer.
- Add to the dish. Spread the sweet potato mixture evenly in the prepared baking dish. The filling will look thin before baking.
- Make the topping. Mix the melted butter, brown sugar, pecans, flour, and cinnamon with a fork until crumbly. Sprinkle the pecan mixture evenly over the filling. Do not press it down.
- Bake. Bake for 35 to 40 minutes, until the edges are bubbling, the topping is golden, and the center looks set. Rest for 10 to 15 minutes before serving.
Notes
- Use one 29oz can of yams in syrup. A larger can will change the texture and baking time.
- Mash the yams by hand and leave a little texture. Do not use a hand mixer.
- The filling will look thin before baking but firms as it cooks and rests.
- Sprinkle the pecan topping lightly over the filling. Do not press it down.
- For marshmallows, skip the pecan topping and add mini marshmallows during the final 8 to 10 minutes.
- Make ahead by refrigerating the filling and topping separately for up to 2 days.
- Double the recipe in a 9x13" dish and bake for about 45 to 50 minutes.
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.