Sweet potato casserole with canned yams

Sweet potato casserole with canned yams is one of those dishes that brings comfort and elegance to the table at the same time. It has a silky, creamy base made from tender canned yams, balanced with a hint of sweetness and a touch of warm spices. Topped with a golden, crunchy pecan crust or toasted marshmallows, it’s a recipe that transforms humble canned sweet potatoes into something spectacular.

More Casserole Recipes

This dish is cherished because it feels festive yet familiar. Families prepare it year after year for holidays like Thanksgiving 2024, but it’s equally welcome at Sunday dinners or potlucks. The flavor is a perfect balance of savory, buttery notes with just enough sweetness to satisfy. That’s why classics like Ruth Chris Sweet Potato Casserole with canned yams continue to inspire home cooks everywhere.

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Why You’ll Love This Recipe

Chef-level results with minimal effort: Using canned yams saves time without compromising flavor or texture. With the right seasoning, you can achieve results that rival restaurant favorites like Ruths Chris sweet potato casserole.
Perfectly balanced flavors: The natural sweetness of yams pairs beautifully with butter, cream, and warm spices. Adding marshmallows or pecans gives contrasting textures and flavor depth.
Customizable to your taste: Whether you prefer a sweet potato casserole with canned yams and sweetened condensed milk for extra richness, or a yam pecan casserole for crunch, this recipe adapts easily.
Crowd-pleasing holiday favorite: At Thanksgiving 2024, this casserole not only tastes great but also looks beautiful on the table, making it one of the most celebrated canned sweet potato recipes.
Expert-tested techniques: Small chef touches, such as whipping the yams until fluffy and toasting the pecan topping properly, ensure the casserole is never heavy or bland.

Preparation and Cooking Time, also serving

Prep time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Servings: 8–10 portions

Ingredients

2 cans (29 oz each) canned yams, drained well
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 large eggs, beaten
1/2 cup whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt

Topping options (choose one or mix):

1 cup mini marshmallows
1 cup chopped pecans
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons melted butter

Substitution Notes

Sweetened condensed milk: Replace milk and sugar with 1/2 cup sweetened condensed milk for a richer sweet potato casserole with canned yams and sweetened condensed milk.
Bruce’s Yams Sweet Potato Casserole: Bruce’s canned yams are a trusted option for consistent flavor.
Nut-free option: Skip pecans and use marshmallows only, or substitute with oats mixed in butter and sugar for crunch.

Step-by-Step Instructions

Step 1: Prepare the yam mixture

Drain the canned yams thoroughly to remove excess syrup. Place them in a large mixing bowl. Mash until smooth, either by hand with a potato masher or with a mixer for a fluffier texture.

Step 2: Build flavor

Add softened butter, sugar, beaten eggs, milk, vanilla, cinnamon, nutmeg, and salt. Mix until everything is well combined and the texture is creamy but not runny.

Step 3: Transfer to baking dish

Spread the yam mixture evenly into a greased 9×13-inch baking dish. Smooth the surface with a spatula to ensure even cooking and topping distribution.

Step 4: Prepare the topping

For pecan topping, mix pecans, brown sugar, flour, and melted butter in a small bowl until crumbly. For marshmallows, simply keep them aside to add later.

Step 5: Bake the base

Bake the casserole uncovered at 350°F (175°C) for 25 minutes until the yam mixture sets and slightly puffs.

Step 6: Add topping and finish baking

Remove the casserole. If using pecans, sprinkle the mixture evenly across the top. If using marshmallows, scatter them over the surface. Bake for an additional 10 minutes, or until the topping turns golden and the marshmallows are lightly toasted.

Step 7: Rest before serving

Allow the casserole to rest for 5–10 minutes before serving. This helps the flavors settle and makes slicing easier.

How to Serve

Sweet potato casserole with canned yams pairs beautifully with roast turkey, baked ham, or grilled chicken. For a restaurant-style plating like Ruth Chris sweet potato casserole with canned yams marshmallows and pecans, spoon individual portions into ramekins and garnish with a pecan half or a drizzle of caramel sauce. On a buffet table, keep it in the baking dish so guests can scoop generous portions.

Additional Tips

Whip the yams with a mixer for a light, mousse-like texture.
Toast pecans briefly in a dry pan before adding to intensify their flavor.
If using marshmallows, wait until the last few minutes of baking to prevent burning.
A pinch of orange zest added to the yam base brightens the flavor.

Recipe Variations

Marshmallow lovers’ version: Use only mini marshmallows on top for a classic canned sweet potato casserole.
Yam pecan casserole: Skip marshmallows and add a double layer of crunchy pecan topping.
Sweetened condensed milk twist: Replace milk and sugar with condensed milk for a richer, creamier texture.

Freezing and Storage

Refrigeration: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 325°F until warm.
Freezing: Assemble the casserole without baking. Wrap tightly and freeze for up to 2 months. Bake from frozen at 350°F, adding 10–15 minutes to the cooking time.
Reheating individual servings: Microwave gently in 30-second intervals, but for best texture, reheat in the oven.

Nutritional Information (per serving, approximate)

Calories: 310
Fat: 12g
Carbohydrates: 46g
Protein: 3g
Fiber: 4g
Sugar: 25g

Final Words

Sweet potato casserole with canned yams proves that great flavor doesn’t require complicated techniques or hard-to-find ingredients. By following these steps, you’ll create a dish that feels both comforting and elevated. Whether you’re recreating a Bruce’s yams sweet potato casserole, adding marshmallows and pecans for a Ruth Chris-inspired finish, or making your own variation, this recipe guarantees success. Serve it proudly during Thanksgiving 2024 or any family gathering, and it will quickly become a tradition worth repeating.

FAQ’s

Yes. Assemble the yam mixture and topping separately, then refrigerate for up to 24 hours. Add the topping just before baking.

Yes. Boil or roast peeled sweet potatoes until tender, then mash. However, using canned sweet potatoes saves time and keeps flavor consistent.

Bruce’s yams sweet potato casserole is a classic choice because the texture and sweetness are reliable.

Add them during the last 5–10 minutes of baking, and keep an eye on them until lightly toasted.

Reduce the sugar in the base mixture to 1/4 cup and skip marshmallows. The pecan topping will still add enough flavor and crunch.