There’s nothing more comforting on the holiday table than a warm, sweet, and nutty casserole.
This Sweet Potato Casserole From Can is creamy, rich, and topped with a crunchy pecan streusel that makes every bite irresistible.
Why You’ll Love This Recipe
Simple ingredients with big flavor.
Made with canned yams for convenience and consistency.
Perfectly sweet, creamy base topped with buttery, crunchy pecans.
Ideal side dish for Thanksgiving or any family dinner.
What You’ll Need (Ingredient Highlights)
Canned yams – Saves time and ensures softness.
Butter – Adds richness to both filling and topping.
Eggs – Bind the casserole and give structure.
Milk – Helps keep the texture light and smooth.
Brown sugar – Sweetens and enhances flavor.
Vanilla – Adds depth and warmth.
Cinnamon – A subtle spice for balance.
Pecans – Toasted for crunch and nuttiness.
Flour – Creates the crumbly topping with butter and sugar.
Pro Tips Before You Start
Drain canned yams well to avoid excess liquid.
Toast pecans for the best flavor and crunch.
Do not overmix the yam mixture; leave some texture.
Let casserole rest 5–10 minutes before serving for easier slicing.
How to Make Sweet Potato Casserole From Can
Step 1 – Preheat and prepare dish
Preheat oven to 350°F and grease an 8×8 or 9×9 baking dish.
Step 2 – Mash the yams
Drain canned yams and mash until mostly smooth but slightly textured.
Step 3 – Make the filling
Mix in melted butter, eggs, milk, brown sugar, vanilla, salt, and cinnamon until blended.
Step 4 – Add to dish
Spread mixture evenly in prepared baking dish.
Step 5 – Prepare topping
Toast pecans, then mix with brown sugar, flour, salt, and melted butter until crumbly.
Step 6 – Assemble and bake
Sprinkle topping evenly over casserole and bake 45 minutes until golden and bubbly.
Step 7 – Cool and serve
Let rest before serving warm.
What to Serve Them With
Roast turkey or chicken.
Mashed potatoes and gravy.
Green bean casserole or roasted vegetables.
Warm dinner rolls.
Variations / Substitutions
Add mini marshmallows on top instead of pecans.
Use maple syrup instead of some of the brown sugar.
Add a pinch of nutmeg or allspice for more holiday spice.
Make nut-free by skipping pecans and using oat streusel.
Storage & Leftovers
Store in the fridge for up to 4 days.
Reheat in the oven at 325°F until warmed through.
Freeze before baking for up to 2 months.
Avoid freezing after baking, as topping may soften.
FAQs
Can I make this ahead of time?
Yes, assemble the casserole and refrigerate. Add topping before baking.
Can I use fresh sweet potatoes?
Yes, cook and mash them before following the recipe.
Do I need eggs?
They help bind the filling, but you can substitute with flax eggs.
Can I make it nut-free?
Yes, leave out pecans or replace with oats.
What’s the difference between canned yams and sweet potatoes?
They are often labeled interchangeably in the US; either works.
Can I use marshmallows and pecans together?
Yes, add marshmallows halfway through baking so they don’t burn.
How do I keep the topping crunchy?
Serve right after baking to maintain texture.
Can I double the recipe?
Yes, use a 9×13 dish and adjust baking time.
Is this dessert or side dish?
It can be served as both, depending on your menu.
How do I know it’s done?
The topping should be golden and the filling bubbling at the edges.
Final Thoughts
This Sweet Potato Casserole From Can is the ultimate holiday side dish.
It’s sweet, creamy, and topped with a buttery crunch—sure to become a family favorite.
