I finally nailed that famous Ruth’s Chris sweet potato casserole with canned yams, and the buttery pecan topping is the part everyone fights over. This is the Thanksgiving side dish I’d make even if no one asked for it.

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I’m obsessed with this Sweet Potato Casserole With Canned Yams because it tastes like the Ruth’s Chris side I always want more of, only louder, richer, and dangerously easy to justify as “just one more scoop.” I love how the canned yams turn silky and sweet without losing that thick mashed bite. And the pecans on top?

Crunchy, buttery-tasting, totally irresistible. I make this for Thanksgiving, but honestly, I want it next to roasted chicken, ham, or a random Tuesday dinner.

Dessert vibes, side dish status. My favorite kind of holiday chaos on a plate.

No leftovers if I’m around.

Ingredients

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Canned yams keep this easy, soft, and sweet without peeling a single potato.
Butter makes the filling rich and cozy, like holiday food should be.
Brown sugar brings that deeper caramel sweetness everyone secretly wants more of.
Granulated sugar adds extra sweetness, because this casserole is basically dessert-adjacent.
Eggs help it set up so it’s creamy, not soupy.
Milk loosens everything and keeps the texture smooth and spoonable.
Vanilla makes it taste warm, sweet, and a little bakery-like.
Cinnamon adds that classic cozy flavor you expect in every bite.
Nutmeg is tiny but bold, so don’t skip its warm little kick.
Salt balances the sweetness and keeps the whole thing from tasting flat.
Pecans bring crunch, which you’ll definitely want against all that soft filling.
Flour helps the topping get crumbly instead of just sugary and wet.
Plus, melted butter pulls the topping together into golden, crunchy little clumps.

Ingredient Quantities

2 (29 ounce) cans yams, drained and lightly mashed

1/2 cup unsalted butter, softened

1/2 cup packed light brown sugar

1/4 cup granulated sugar

2 large eggs, lightly beaten

1/4 cup milk or evaporated milk

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup chopped pecans

1/2 cup all purpose flour

1/2 cup packed light brown sugar for topping

1/3 cup unsalted butter, melted for topping

How to Make this

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1. Preheat oven to 350 degrees F and butter a 9×13 inch baking dish.

2. Drain the canned yams and lightly mash them with a potato masher or fork in a large bowl.

3. Add 1/2 cup softened unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 2 lightly beaten eggs, 1/4 cup milk or evaporated milk, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt to the mashed yams. Mix until smooth and well combined.

4. Transfer the yam mixture to the prepared baking dish and spread it into an even layer.

5. In a separate bowl combine 1 cup chopped pecans, 1/2 cup all purpose flour, and 1/2 cup packed light brown sugar for the topping.

6. Stir in 1/3 cup melted unsalted butter into the pecan mixture until it forms coarse crumbs and the dry ingredients are moistened.

7. Evenly sprinkle the pecan topping over the yam layer, pressing lightly so it adheres.

8. Bake in the preheated oven for 30 to 35 minutes, or until the topping is golden and the filling is hot and set.

9. If desired, place under the broiler for 1 to 2 minutes to deepen the topping color, watching closely to prevent burning.

10. Remove from the oven and let rest for 10 minutes before serving.

Equipment Needed

1. 9×13 inch baking dish
2. Oven
3. Large mixing bowl
4. Potato masher or fork
5. Measuring cups and spoons
6. Whisk or wooden spoon
7. Small bowl for topping
8. Rubber spatula for spreading

FAQ

Can I use fresh sweet potatoes instead of canned yams? Yes. Roast or boil about 3 to 4 pounds peeled sweet potatoes until tender, mash, and use in place of the two 29 ounce cans; the texture and moisture may vary, so adjust milk if needed.

How do I make this ahead of time? Assemble the casserole and topping, cover, and refrigerate up to 24 hours. Add the topping just before baking for best texture. If fully assembled, allow extra baking time and bake until heated through and topping is crisp.

How should I store and reheat leftovers? Cover and refrigerate leftovers for 3 to 4 days. Reheat individual portions in the microwave until hot, or reheat the whole dish covered at 350 F for 20 to 30 minutes, then uncover to crisp the topping.

Can I make the topping nut free? Yes. Replace pecans with equal parts rolled oats or crushed cereal, or omit nuts and increase flour and brown sugar slightly for a crunchy streusel.

Can I use salted butter or a butter substitute? You can use salted butter; omit or reduce added salt. Margarine or plant based spreads work but may change flavor and topping crispness slightly.

What pan size and baking time should I use? Use a 9 by 13 inch baking dish. Bake at 350 F for 25 to 35 minutes until the filling is hot and the topping is golden and crisp.

Sweet Potato Casserole With Canned Yams Recipe Substitutions and Variations

Canned yams
- Cooked fresh sweet potatoes, mashed
- Canned pumpkin puree, for a slightly different flavor and similar texture
- Mashed butternut squash, cooked until tender
Unsalted butter
- Equal amount of salted butter, reduce added salt in recipe
- Coconut oil, for a subtle coconut note
- Margarine, use a stick variety for similar baking results
Chopped pecans (topping)
- Chopped walnuts, similar texture and flavor
- Toasted sunflower seeds, for a nut free option
- Rolled oats mixed with brown sugar and butter, for a streusel-style topping
All purpose flour (topping)
- Whole wheat pastry flour, for a slightly nuttier taste
- Gluten free all purpose blend, one to one swap for gluten free baking
- Almond flour, reduce amount slightly and expect a denser, nuttier crumb

Pro Tips

1. Drain the yams very well and blot with paper towels if needed. Excess syrup will thin the filling and make the topping slide off as it bakes.

2. For a silkier filling, mash until mostly smooth then beat briefly with a whisk or hand mixer to remove lumps and incorporate air. That gives a lighter mouthfeel without adding more liquid.

3. Toast the pecans briefly in a dry skillet until fragrant before mixing with the topping. It deepens the flavor and keeps them from going soggy in the finished dish.

4. Press the topping down gently but not firmly. You want good contact so it adheres, but over-pressing compacts it and can prevent the crumbly contrast you want.

5. If baking ahead, warm the casserole for 10 to 15 minutes at 325 F before serving to revive the textures. Leftovers reheat well in a moderate oven rather than microwave to keep the topping crisp.

Sweet Potato Casserole With Canned Yams Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

632

kcal

Equipment: 1. 9×13 inch baking dish
2. Oven
3. Large mixing bowl
4. Potato masher or fork
5. Measuring cups and spoons
6. Whisk or wooden spoon
7. Small bowl for topping
8. Rubber spatula for spreading

Ingredients

2 (29 ounce) cans yams, drained and lightly mashed
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs, lightly beaten
1/4 cup milk or evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup chopped pecans
1/2 cup all purpose flour
1/2 cup packed light brown sugar for topping
1/3 cup unsalted butter, melted for topping

Directions

Preheat oven to 350 degrees F and butter a 9×13 inch baking dish.
Drain the canned yams and lightly mash them with a potato masher or fork in a large bowl.
Add 1/2 cup softened unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 2 lightly beaten eggs, 1/4 cup milk or evaporated milk, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt to the mashed yams. Mix until smooth and well combined.
Transfer the yam mixture to the prepared baking dish and spread it into an even layer.
In a separate bowl combine 1 cup chopped pecans, 1/2 cup all purpose flour, and 1/2 cup packed light brown sugar for the topping.
Stir in 1/3 cup melted unsalted butter into the pecan mixture until it forms coarse crumbs and the dry ingredients are moistened.
Evenly sprinkle the pecan topping over the yam layer, pressing lightly so it adheres.
Bake in the preheated oven for 30 to 35 minutes, or until the topping is golden and the filling is hot and set.
If desired, place under the broiler for 1 to 2 minutes to deepen the topping color, watching closely to prevent burning.
Remove from the oven and let rest for 10 minutes before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.