Canned Sweet Potato Casserole

Canned Sweet Potato Casserole – Easy Holiday Recipe

ByBella Skye
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Delicious Canned Sweet Potato Casserole

Canned sweet potato casserole is the ultimate comfort dish for holidays and family gatherings, especially during Thanksgiving 2025. It delivers that nostalgic sweetness, buttery richness, and creamy texture everyone craves all without the hassle of peeling and boiling fresh potatoes. Using canned yams keeps prep time short while maintaining the deep caramelized flavor that defines a true southern-style casserole.

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This canned sweet potato casserole is a reliable favorite because it combines convenience with gourmet-level taste. The canned sweet potatoes are blended with warm spices, butter, sugar, and a touch of vanilla, then baked until fluffy inside and golden on top. The final layer of pecans or toasted marshmallows gives it that signature contrast soft, creamy base under a crispy, sweet crust. It’s a simple way to bring a restaurant-quality side like Ruth Chris Sweet Potato Casserole with Canned Yams straight to your home kitchen.

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Why You’ll Love This Recipe

A chef knows that balance is everything in a dish. This canned sweet potato casserole hits every note: smooth, rich, sweet, and nutty. You’ll love it because:

  • It saves time without sacrificing flavor. Canned yams are pre-cooked to perfection, allowing you to focus on seasoning and texture.
  • It tastes luxurious, like a dessert and a side dish in one inspired by the Ruths Chris Canned Sweet Potato Casserole that made this classic famous.
  • The recipe is foolproof. Even first-time home cooks can make it flawlessly using the detailed steps below.
  • The sweetness pairs beautifully with savory mains like roasted turkey or ham, creating balance on your holiday plate.
  • It’s easy to customize add marshmallows, pecans, or both for your preferred topping.
Canned Sweet Potato Casserole

Preparation and Cooking Time, Also Serving

  • Preparation Time: 10 minutes
  • Cooking Time: 35 minutes
  • Total Time: 45 minutes
  • Servings: 6–8 portions

This recipe serves beautifully as a side for Thanksgiving 2025 or any Sunday dinner. You can even prepare it ahead of time and reheat it before serving.

Ingredients

For the Sweet Potato Base

  • 2 cans (29 oz each) Bruce’s Yams or any canned sweet potatoes, drained
  • 1/2 cup unsalted butter, softened
  • 1/3 cup brown sugar, packed
  • 1/4 cup white granulated sugar
  • 1/3 cup sweetened condensed milk
  • 2 large eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt

For the Topping (Classic Pecan Crumble)

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

Optional Marshmallow Topping

  • 1 1/2 cups mini marshmallows, for the Sweet Potato Casserole with Canned Yams Marshmallows and Pecans variation

Substitution Notes

  • If you prefer a creamier flavor, substitute half of the sweetened condensed milk with heavy cream.
  • For dairy-free, use coconut milk and vegan butter.
  • Gluten-free version: Replace all-purpose flour with almond flour or oat flour.
Canned Sweet Potato Casserole

Step-by-Step Instructions

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Step 1: Prepare the Sweet Potato Mixture

Drain the canned yams thoroughly to remove excess syrup. Transfer them into a large mixing bowl and mash with a potato masher or hand mixer until smooth and lump-free. Add softened butter, brown sugar, white sugar, sweetened condensed milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until well combined and creamy. The consistency should be thick but spreadable.

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Step 2: Assemble the Base Layer

Lightly grease a 9×13-inch baking dish with butter or cooking spray. Spread the mashed sweet potato mixture evenly into the dish, smoothing the top with a spatula.

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Step 3: Prepare the Pecan Topping

In a separate small bowl, combine chopped pecans, brown sugar, flour, and melted butter. Mix until the mixture resembles coarse crumbs. Sprinkle this evenly over the sweet potato layer. This will form a crisp, buttery crust after baking, similar to a Yam Pecan Casserole.

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Step 4: Bake the Casserole

Preheat the oven to 350°F (175°C). Bake uncovered for 30–35 minutes, or until the topping is golden brown and the edges are slightly bubbling.

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Step 5: Add Marshmallows (Optional)

If you’re making the Sweet Potato Casserole with Canned Yams Marshmallows and Pecans, remove the casserole after 25 minutes of baking. Sprinkle the mini marshmallows on top, then return to the oven for an additional 10 minutes until they’re golden and slightly toasted.

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Step 6: Cool and Serve

Let the casserole cool for at least 10 minutes before serving. This allows it to set and makes slicing easier.

How to Serve

Serve this canned sweet potato casserole warm alongside roasted turkey, baked ham, or grilled chicken. For an elevated presentation, spoon a serving into a shallow bowl and top it with a drizzle of maple syrup or a dollop of whipped cream for a dessert-style twist. Pair it with a bright green vegetable dish like sautéed green beans or asparagus to balance the sweetness.

For special occasions like Thanksgiving 2025, serve it family-style in a white ceramic dish to highlight its rich orange color and golden topping.

Additional Tips

  • Always taste your mashed base before baking. Canned yams vary in sweetness, so adjust sugar or condensed milk as needed.
  • For a silkier texture, use a hand blender to purée the mixture.
  • Toast the pecans beforehand for deeper flavor and extra crunch.
  • Do not overbake once the topping turns golden, remove immediately to prevent dryness.
  • If you prefer a lighter casserole, reduce butter slightly and use evaporated milk instead of condensed milk.

Recipe Variations

  • Ruth Chris Sweet Potato Casserole with Canned Yams: Use a finer mash and double the topping mixture for a thick, dessert-like crust. Add a pinch of cinnamon to the topping for extra warmth.
  • Sweet Potato Casserole with Canned Yams and Sweetened Condensed Milk: For an extra creamy texture, add 1/4 cup more condensed milk and top with marshmallows only.
  • Bruce’s Yams Sweet Potato Casserole: Use Bruce’s canned yams exclusively and add 1 teaspoon of orange zest to the filling for brightness.
  • Yam Pecan Casserole: Skip the marshmallows and use a heavy pecan topping with a sprinkle of sea salt to balance the sweetness.

Freezing and Storage

  • Refrigeration: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 325°F for 15–20 minutes.
  • Freezing: Wrap the unbaked casserole tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
  • Reheating Individual Servings: Microwave on medium heat for 1–2 minutes, or until warm throughout.

Nutritional Information (Per Serving)

  • Calories: ~310
  • Fat: 14g
  • Carbohydrates: 42g
  • Protein: 4g
  • Sugar: 27g
  • Fiber: 3g
  • Sodium: 160mg

Values may vary depending on ingredients used and portion sizes.

Final Words

This canned sweet potato casserole recipe proves that convenience doesn’t mean compromising on taste. With the right balance of spices, texture, and toppings, you can turn a humble can of yams into a restaurant-quality dish worthy of your Thanksgiving 2025 table. Whether you prefer the classic Ruth Chris Sweet Potato Casserole with Canned Yams version or your own twist, this recipe delivers warmth, comfort, and a taste of tradition in every bite.

Cook it once, and it’ll become a yearly favorite the kind of dish family and friends ask for again and again.

FAQ’s

Yes. You can prepare the base and topping separately a day before. Store the base in the fridge and add the topping right before baking.

Yes. Canned yams are often mislabeled sweet potatoes in the U.S. The flavor and texture are similar enough for interchangeable use.

You can substitute walnuts or even crushed graham crackers for a different texture.

Yes, but spread it on only after baking the base layer; broil for 1–2 minutes to brown the top lightly.

Use unsweetened canned sweet potatoes, cut back on condensed milk, and increase salt slightly to balance flavors.

Canned Sweet Potato Casserole - Easy Holiday Recipe
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Canned Sweet Potato Casserole – Easy Holiday Recipe

Recipe by Bella SkyeCourse: Casserole Recipes
Servings

6-8

servings
Prep time

10

minutes
Cooking time

35

minutes
Calories

310

kcal

Ingredients

  • For the Sweet Potato Base

  • 2 cans (29 oz each) Bruce’s Yams or any canned sweet potatoes, drained

  • 1/2 cup unsalted butter, softened

  • 1/3 cup brown sugar, packed

  • 1/4 cup white granulated sugar

  • 1/3 cup sweetened condensed milk

  • 2 large eggs, lightly beaten

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • Pinch of salt

  • For the Topping (Classic Pecan Crumble)

  • 1/2 cup chopped pecans

  • 1/3 cup all-purpose flour

  • 1/3 cup brown sugar

  • 3 tablespoons melted butter

  • Optional Marshmallow Topping

  • 1 1/2 cups mini marshmallows, for the Sweet Potato Casserole with Canned Yams Marshmallows and Pecans variation

Directions

  • Drain the canned yams thoroughly to remove excess syrup. Transfer them into a large mixing bowl and mash with a potato masher or hand mixer until smooth and lump-free. Add softened butter, brown sugar, white sugar, sweetened condensed milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until well combined and creamy. The consistency should be thick but spreadable.
  • Lightly grease a 9×13-inch baking dish with butter or cooking spray. Spread the mashed sweet potato mixture evenly into the dish, smoothing the top with a spatula.
  • In a separate small bowl, combine chopped pecans, brown sugar, flour, and melted butter. Mix until the mixture resembles coarse crumbs. Sprinkle this evenly over the sweet potato layer. This will form a crisp, buttery crust after baking, similar to a Yam Pecan Casserole.
  • Preheat the oven to 350°F (175°C). Bake uncovered for 30–35 minutes, or until the topping is golden brown and the edges are slightly bubbling.
  • If you’re making the Sweet Potato Casserole with Canned Yams Marshmallows and Pecans, remove the casserole after 25 minutes of baking. Sprinkle the mini marshmallows on top, then return to the oven for an additional 10 minutes until they’re golden and slightly toasted.
  • Let the casserole cool for at least 10 minutes before serving. This allows it to set and makes slicing easier.

Notes

  • Always taste your mashed base before baking. Canned yams vary in sweetness, so adjust sugar or condensed milk as needed.
  • For a silkier texture, use a hand blender to purée the mixture.
  • Toast the pecans beforehand for deeper flavor and extra crunch.
  • Do not overbake once the topping turns golden, remove immediately to prevent dryness.
  • If you prefer a lighter casserole, reduce butter slightly and use evaporated milk instead of condensed milk.

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