Sweet Potato Casserole with Canned Yams

A spoonful of old fashioned sweet potato casserole held up over the full baking dish.

Sweet Potato Casserole with Canned Yams

This Old Fashioned Sweet Potato Casserole is hands down the best recipe for Thanksgiving! It's made with a pecan topping and is so delicious. Perfect for the holidays!

Course Side Dish

Cuisine American

Keyword old fashioned sweet potato casserole, sweet potato casserole, sweet potato casserole with canned yams

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 692kcal

Author Jennifer

Ingredients

80 ounces canned cut yams drained
¼ cup milk
⅓ cup butter melted
1 teaspoon vanilla
2 eggs beaten
½ teaspoon salt

PECAN TOPPING:

1 cup pecans chopped
1 cup brown sugar
3 tablespoons all-purpose flour
⅓ cup butter melted

Instructions

Preheat oven to 375℉ and spray a 9x9 baking dish with nonstick cooking spray.
In a large mixing bowl, mix the yams, milk, butter, eggs, and salt until well combined; pour into baking dish.
In another small bowl, mix the pecans, brown sugar, flour, and butter together. Sprinkle on top of the sweet potato mixture.
Bake uncovered for 25 minutes and serve. Enjoy!

Notes

Love Marshmallow Topping: With or without the pecans you can easily add marshmallows on top. Add some mini marshmallows over the top near the end of cooking. Make sure not to add them too early or they will burn.

Fresh Yams: You can opt for using cooked fresh yams but I think the canned yams work best. The fresh yams are a bit too heavy in my opinion so I prefer canned yams for the overall finished result as well as how easy they make this casserole dish!

Use a Different Nut: Instead of pecans, you can also use walnuts or hazelnuts!

Add Warming Spices: If you want you can also add some cinnamon and a pinch of nutmeg.

Nutrition