Sweet Potato Casserole with Canned Yams the Best Proven Recipe
If you’re craving a classic sweet potato casserole with canned yams that’s simple and foolproof, this is the one to make. It’s rich, buttery, and just the right amount of sweet, finished with a golden pecan crumble that tastes just like the one my grandma made every Thanksgiving.
The best part? You don’t need to roast, peel, or boil fresh sweet potatoes. This recipe uses canned yams, which means less prep, less stress, and the same nostalgic flavor everyone loves.
Whether you’re making it for Thanksgiving, Christmas, or a cozy Sunday dinner, this old-fashioned sweet potato casserole with canned yams delivers every single time.
Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos).
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Sweet Potato Casserole with Canned Yams Recipe
Sweet Potato Casserole with Canned Yams
Ingredients
Sweet Potato Layer:
- 1 40 oz can yams, drained and mashed
- 1 cup granulated sugar
- 2 large eggs
- ½ cup milk
- ¼ cup butter ½ stick, melted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Pecan Crumble Topping:
- 1 cup brown sugar
- ½ cup all-purpose flour
- 1 cup chopped pecans
- ¼ cup melted butter ½ stick
Instructions
- Preheat the oven to 375°F.
Prepare the sweet potato mixture:
- Drain the canned yams very well to prevent excess moisture. Place them in a large mixing bowl and mash until smooth.
- Add sugar, eggs, milk, melted butter, vanilla extract, and salt. Mix until fully combined and creamy.
- Transfer to baking dish:
- Pour the sweet potato mixture into an 8×10 baking dish and spread evenly.
Prepare the topping:
- In a medium bowl, combine brown sugar, flour, and chopped pecans. Stir in melted butter until the mixture becomes crumbly and resembles wet sand.
- Assemble:
- Spoon the crumble topping evenly over the sweet potato layer.
Bake:
- Bake for 40–45 minutes, or until the topping is golden brown and the center is set.
- Cool slightly before serving to allow the casserole to firm up.
Notes
- Drain the yams thoroughly. Excess liquid can make the casserole runny.
- For best texture, spread the sweet potato mixture in a thinner layer rather than a thick one. A thinner layer allows for more even baking, better caramelization around the edges, and the perfect topping-to-filling ratio.
- Recommended baking dishes:
- To double for holidays, simply double all ingredients and bake in a larger dish. You may need to add 5–10 additional minutes to the bake time.
- Make ahead option: Prepare the sweet potato layer up to 24 hours in advance and refrigerate. Add topping just before baking.
Why Make Sweet Potato Casserole with Canned Yams?
Using canned yams makes this recipe:
- Quick and beginner-friendly
- Consistently smooth and creamy
- Perfect for busy holiday cooking
- Budget-friendly
- Easy to double for large gatherings
Canned yams are already soft and tender, so all you have to do is drain, mash, mix, and bake. The result is a silky sweet potato base topped with a buttery brown sugar pecan crumble that bakes into a golden crust.
If you’re hosting Thanksgiving and juggling multiple dishes, this is exactly the kind of dependable side dish you want in your rotation.
The Old-Fashioned Recipe Card That Started It All
There’s something incredibly special about a handwritten recipe card.
This sweet potato casserole with canned yams wasn’t pulled from a cookbook or found on the internet, it was written down by hand, likely in the middle of a busy kitchen.
Old-fashioned recipe cards like this are treasures. They were written to be used and shared, flour-dusted, butter-stained, and passed from one generation to the next.
You can almost imagine it tucked inside a wooden recipe box, pulled out every November without fail.
What I love most about this handwritten sweet potato casserole recipe is how simple it is. No complicated steps. No fancy ingredients. Just pantry staples and a pecan topping mixed “to crumbling stage.” It’s the kind of recipe you memorize after making it enough times!
And if you look closely at the note at the bottom, “(I double this recipe for Thanksgiving)”, you can feel the holiday gatherings behind it. Bigger pans. More chairs around the table. Second helpings.
That’s the beauty of a classic sweet potato casserole with canned yams. It’s part of a family story.
What Makes This Recipe Special
This sweet potato casserole with canned yams strikes the perfect balance:
- Creamy but not runny
- Sweet but not overwhelming
- Buttery with a slight vanilla warmth
- Crunchy pecan topping without being dry
The eggs give structure. The milk keeps it smooth. The butter adds richness. And that brown sugar pecan topping? It caramelizes beautifully in the oven.
And if you’re feeding a crowd? Simply double the recipe for Thanksgiving and bake in a larger dish.
Ingredients You’ll Need
Sweet Potato Layer
- 1 (40 oz) can yams, drained and mashed
- 1 cup sugar
- 2 eggs
- ½ cup milk
- ¼ cup butter (½ stick), melted
- 1 teaspoon vanilla
- ½ teaspoon salt
Pecan Crumble Topping
- 1 cup brown sugar
- ½ cup all-purpose flour
- 1 cup chopped pecans
- ¼ cup melted butter (½ stick)
How to Make Sweet Potato Casserole with Canned Yams
Step 1: Prepare the Sweet Potato Mixture
Preheat your oven to 375°F.
Drain the canned yams thoroughly. Mash them in a large mixing bowl until smooth. You can use a potato masher or hand mixer for an ultra-creamy texture.
Add sugar, eggs, milk, melted butter, vanilla, and salt. Mix well until everything is fully incorporated and smooth.
Pour the sweet potato mixture into an 8×10 baking dish.
Step 2: Make the Pecan Crumble Topping
In a separate bowl, combine brown sugar, flour, and chopped pecans. Pour in the cooled melted butter and stir until the mixture reaches a crumbly texture.
You want it to resemble wet sand — not paste-like and not dry flour.
Spoon the crumble evenly over the sweet potato layer.
Step 3: Bake
Bake at 375°F for approximately 40–45 minutes, or until the topping is golden brown and the center is set.
Let cool slightly before serving so it firms up beautifully.
The Secret to the Best Texture
One of my favorite ways to make this sweet potato casserole with canned yams is spreading the sweet potato mixture in a slightly thinner layer rather than a thick one.
Why?
A thinner layer allows:
- More even baking
- Better topping-to-filling ratio
- Slight caramelization around the edges
- Less risk of a soft or undercooked center
If you prefer a thinner layer, use:
- 9×13 baking dish (for a slightly thinner casserole)
- 10×15 baking dish (if doubling for Thanksgiving)
If you prefer it thicker and more traditional:
- 8×8 or 8×10 dish works perfectly
Can You Double This Recipe?
Absolutely. This sweet potato casserole with canned yams doubles beautifully for Thanksgiving and holiday gatherings.
To double:
- Use two 40 oz cans of yams
- Double all remaining ingredients
- Bake in a 9×13 or 10×15 baking dish
- Add 5–10 extra minutes to baking time if needed
This makes it perfect for feeding a crowd without complicated prep.
Make Ahead Instructions
Yes — you can prepare this sweet potato casserole with canned yams ahead of time.
Option 1:
Prepare the sweet potato mixture and spread into baking dish. Cover and refrigerate up to 24 hours. Add topping just before baking.
Option 2:
Fully assemble and refrigerate. Let sit at room temperature for 20–30 minutes before baking.
This makes Thanksgiving morning much less stressful.
Frequently Asked Questions About Sweet Potato Casserole with Canned Yams
Yes. That’s exactly what this recipe is designed for. Canned yams are pre-cooked and soft, making them ideal for a smooth and creamy sweet potato casserole without extra prep work.
This usually happens if:
The yams were not drained thoroughly
It wasn’t baked long enough
Too much milk was added
Make sure the center is set before removing from the oven.
No. You can omit the pecans and still have a delicious brown sugar crumble topping. However, pecans add texture and balance the sweetness beautifully.
Yes. Bake completely, cool fully, and freeze tightly wrapped. Reheat covered at 350°F until warmed through.
Traditionally, sweet potato casserole with canned yams is served as a side dish during Thanksgiving. However, with its sweetness and pecan topping, it often feels like dessert!
Why This Recipe Is Perfect for the Holidays
- Easy to prepare
- Minimal ingredients
- Make-ahead friendly
- Crowd pleasing
- Nostalgic and comforting
It’s the kind of recipe that gets requested year after year.
And when you double it for Thanksgiving? It disappears just as quickly.
