Easy Sweet Potato Casserole with Canned Yams
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Looking for an easy sweet potato casserole that tastes like you spent hours in the kitchen? This sweet potato casserole with canned yams is your answer! With a creamy, cinnamon-spiced filling and a crunchy pecan topping, this classic recipe comes together in just 15 minutes of prep time.
Perfect for Thanksgiving dinner, holiday gatherings, or any time you want a comforting side dish that everyone will love. The secret? Using canned yams means no peeling, boiling, or waiting – just open, mash, and bake your way to the most delicious sweet potato casserole ever!
Ingredient Notes and Tips
For the Sweet Potato Filling:
- Canned Yams (29 oz) – This is the time-saver that makes this recipe so easy! Make sure to drain them well before mashing. You can also use canned sweet potatoes if that’s what you find at the store.
- Granulated Sugar (½ cup) – Adds the perfect amount of sweetness without being too much.
- Eggs (2 large) – These help bind everything together and make the filling nice and fluffy.
- Milk (½ cup) – Whole milk works best, but you can use 2% if that’s what you have.
- Butter (¼ cup melted) – Unsalted butter lets you control the saltiness. Let it cool slightly before mixing so it doesn’t cook the eggs.
- Vanilla Extract (1 tsp) – A must for that warm, cozy flavor!
- Cinnamon (½ tsp) – Ground cinnamon is perfect here. Fresh is always better than old spice bottles.
- Salt (¼ tsp) – Just a pinch to bring out all the flavors.
For the Pecan Topping:
- Brown Sugar (½ cup packed) – Light or dark brown sugar both work great. Pack it into your measuring cup for accuracy.
- All-Purpose Flour (⅓ cup) – This helps the topping get nice and crumbly.
- Butter (3 tbsp melted) – The glue that holds your topping together!
- Pecans (1 cup chopped) – Roughly chop them so you get some bigger pieces for extra crunch. You can buy them pre-chopped to save even more time.
How to Make Easy Sweet Potato Casserole
Making this simple sweet potato casserole is a breeze – even if you’re new to cooking! Here’s how to do it step by step.
Get Your Oven Ready. Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or cooking spray. This size is perfect for feeding a crowd!
Make the Sweet Potato Filling. Open your can of yams and drain out all the liquid. Put them in a large bowl and mash them up with a potato masher or fork until they’re smooth – a few small lumps are okay! Add the sugar, eggs, milk, melted butter, vanilla, cinnamon, and salt. Mix everything together really well until it’s nice and creamy. The mixture should look smooth and smell amazing!
Spread It in the Pan. Pour your sweet potato mixture into your greased baking dish and spread it out evenly with a spatula. Make sure it reaches all the corners!
Make the Crunchy Topping. In another bowl, mix together the brown sugar, flour, melted butter, and chopped pecans. Stir it with a fork until it looks crumbly – kind of like wet sand. This is going to get so crispy and delicious in the oven!
Add the Topping. Sprinkle your pecan mixture evenly over the sweet potato filling. Try to cover the whole surface so every bite gets some of that yummy crunch.
Bake It Up. Pop the dish in your preheated oven and bake for 30-35 minutes. You’ll know it’s done when the topping turns golden brown and the filling is heated all the way through. Your kitchen will smell incredible!
Cool and Serve. Let the casserole cool for about 5-10 minutes before serving. This helps it set up a little, so it’s easier to scoop out nice portions.
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Delicious Variations to Try
Marshmallow Topping: Want the classic marshmallow version? Skip the pecan topping and add mini marshmallows on top during the last 10 minutes of baking until they’re golden and gooey.
Extra Spicy: Love warm spices? Add ¼ teaspoon each of nutmeg and ginger along with the cinnamon for a more complex flavor.
Walnut Instead of Pecans: Not a pecan fan? Swap them out for walnuts or even sliced almonds for a different kind of crunch.
Dairy-Free Version: Use almond milk or oat milk instead of regular milk, and swap the butter for coconut oil or vegan butter.
Bourbon Sweet Potato Casserole: Add 2 tablespoons of bourbon to the sweet potato mixture for a grown-up twist (just make sure to label it if kids are eating too!).
Coconut Pecan Topping: Add ½ cup shredded coconut to your pecan topping for a tropical twist.
How to Store Your Sweet Potato Casserole
Refrigerator Storage: Let your casserole cool completely, then cover it tightly with aluminum foil or plastic wrap. It will keep in the fridge for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes, or reheat the whole dish in a 350°F oven for about 20 minutes.
Freezer Storage: This casserole freezes beautifully! You can freeze it before or after baking. For unbaked casserole, prepare everything up to the point of baking, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed. For already-baked casserole, cool completely, wrap well, and freeze for up to 2 months. Thaw in the fridge overnight and reheat at 350°F until warmed through.
Make-Ahead Tip: Want to get ahead for the holidays? Make this casserole the day before, cover it, and keep it in the fridge. Just add 5-10 extra minutes to the baking time since it’s starting cold.
Serving Size: This recipe makes 8 generous servings. Use a big serving spoon to scoop out portions so everyone gets plenty of that delicious pecan topping!
Temperature Tip: Sweet potato casserole tastes best when it’s warm but not piping hot. Let it cool for about 10 minutes after baking for the perfect temperature.
Related Recipes You’ll Love
If you enjoyed this easy sweet potato casserole, you’ll definitely want to try these other delicious recipes from Hostess at Heart:
- Classic Dressing Recipe – The perfect companion to this sweet potato dish
- Cranberry Sauce from Scratch – Homemade is so much better than canned
- Green Bean Casserole – Another holiday classic that’s super easy to make!
- Roasted Brussels Sprouts – A healthy and tasty side for any dinner
- Pecan Pie Bars – If you love that pecan topping, you’ll go crazy for these!
- Mashed Potatoes – For when you want both kinds of potatoes at dinner (me!)
- Sweet Potato and Apple Casserole – Another way to enjoy sweet potatoes that are a touch healthier.
Ready to Make This Easy Sweet Potato Casserole?
There you have it – the easiest, most delicious sweet potato casserole with canned yams you’ll ever make! With simple ingredients, minimal prep, and maximum flavor, this recipe is about to become your go-to for every holiday and family gathering. The creamy cinnamon filling paired with that crunchy pecan topping is simply irresistible.
Now it’s your turn! Try this recipe and let me know how it turns out. Did you try any of the variations? I’d love to hear about it! Drop a comment below, rate this recipe 5 stars ⭐⭐⭐⭐⭐, and share a photo of your beautiful casserole! Don’t forget to tag @hostessatheart or use #hostessatheart on social media so I can see your delicious creations!
Easy Sweet Potato Casserole with Canned Yams
Equipment
Ingredients
Filling
- 29 oz canned yams drained
- ½ cup granulated sugar
- 2 large eggs
- ½ cup milk
- ¼ cup unsalted butter melted
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
Topping
- ½ cup packed brown sugar
- ⅓ cup all-purpose flour
- 3 tbsp unsalted butter melted
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 °F. Grease a 9×13-inch baking dish.
- In a large bowl, mash the sweet potatoes until smooth. Add sugar, eggs, milk, melted butter, vanilla, cinnamon, and salt. Mix until well combined.
- Spread the mixture evenly into the prepared baking dish.
- In a separate bowl, combine brown sugar, flour, melted butter, and pecans. Stir until crumbly.
- Sprinkle the topping evenly over the sweet potato mixture.
- Bake for 30–35 minutes, or until the topping is golden and the filling is heated through. Let cool slightly before serving.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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I never thought about using canned yams before. I’m not even sure I knew they existed. But I can see how they’d make a dish like this a whole lot easier!
Thanks for stoping by! Honestly, it sure makes this casserole so easy to make and doesn’t last long on my table.