Go Back
–+ servings
5 from 5 ratings

Sweet Potato Casserole with Canned Yams

Easy Sweet Potato Casserole with Canned Yams is a must on your Thanksgiving menu. This quick and easy sweet potato casserole with crunchy brown sugar and pecan topping is the best side dish for your holiday table.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 52 minutes
Servings 8
Author Crissy Page

Ingredients

Potatoes:

  • 1 can (40 ounces) cut sweet potatoes in syrup drained
  • 2/3 cup white sugar
  • ⅓ cup salted butter melted
  • ⅓ cup evaporated milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 tsp. cinnamon

Pecan Topping:

  • 1 cup chopped pecans
  • 1/2 cup brown sugar light or dark, packed
  • 1/4 cup all-purpose flour
  • 1/3 cup salted butter melted

Instructions

  • Preheat the oven to 350 degrees F. Butter an 8x8 baking dish.
  • Place drained, canned sweet potatoes in a large bowl.
  • Using a potato masher or a fork, beat in white sugar, cinnamon, melted butter, evaporated milk, eggs, and vanilla until well combined.
  • Spread sweet potato mixture evenly into the dish. Bake for 40 minutes.
  • When the casserole nears the end of its baking time, make the topping. In a medium bowl, using a fork, mix the pecans, brown sugar, flour, and melted butter until just combined and crumbly.
  • When the 40 minutes is up, remove the casserole from the oven and sprinkle the topping evenly over the sweet potato mixture. Bake for an additional 20-25 minutes or until the top is golden brown.
  • Remove the casserole from the oven, cool, and enjoy!

Nutrition

Serving: 1 | Calories: 394kcal | Carbohydrates: 36g | Protein: 4g | Fat: 27g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 155mg | Fiber: 1g | Sugar: 32g