Sweet Potato Casserole with Canned Yams

5 from 2 votes

Sweet Potato Casserole with Canned Yams

This Southern Sweet Potato Casserole with Canned Yams is an easy side dish for Sunday dinner and holidays like Thanksgiving and Christmas. It uses canned yams to save time (instead of prepping fresh yams or sweet potatoes).

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 223kcal

Ingredients

Sweet Potato Casserole Filling

40 oz Canned sweet potatoes drained
1 cup Sweetener granulated sugar
1/2 cup Heavy Cream
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tsp vanilla extract
3 large eggs room temperature

Streusel Topping

1/2 cup flour
1/4 cup rolled oats
⅓ cup chopped pecans
1/4 teaspoon ground cinnamon
2 tbsp brown sugar
4 tbsp butter salted and melted

Instructions

Preheat the oven to 350 degrees.
Add the sweet potatoes and other casserole filling ingredients to a food processor or blender.
Mix until incorporated.
Pour the sweet potato casserole filling into a square baking dish. I used an 8x8 pan or another smaller rectangle dish.
Add the first 5 streusel topping ingredients (everything except the butter) to a small mixing bowl. Use a whisk to incorporate.
Pour the melted butter into the streusel topping ingredients and mix with a fork to create the crumbly texture.
Top the sweet potato casserole with the streusel topping.
Bake uncovered at 350 degrees for 35-40 minutes, or until you can poke a toothpick into the center and it comes out clean. If the topping is getting too toasty, you can cover the casserole during the last 5-10 minutes to stop it from burning.
Allow to cool completely.

Nutrition