Sweet Potato Casserole


This sweet potato casserole made with canned sweet potatoes is a lovely addition to your holiday feast. The crunchy pecan topping is a nice change from toasted marshmallows and the canned sweet potatoes save you valuable time in the kitchen, allowing you to focus on other parts of the meal.

low angle, close up view looking over the corner of an oval baking dish into a spoonful of sweet potato casserole.
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
1 2-quart casserole

This canned sweet potato casserole uses a store-bought shortcut, but it's just as delicious as the from-scratch version.

sweet potato casserole with pecans in a glass baking dish
Stacy Johnson

Sweet Potato Casserole Ingredients

Here's what you'll need to make this sweet potato casserole with canned yams:

· Sweet potatoes: This casserole starts with a 40-ounce can of undrained, cut sweet potatoes.
· Sugars: You'll need white sugar for the filling and brown sugar for the topping.
· Butter: Unsalted butter goes into the casserole and the topping, ensuring super rich flavor.
· Milk: Use whole milk or your favorite milk alternative.
· Eggs: Two large eggs help bind the casserole together.
· Vanilla: Vanilla extract adds flavor and subtle complexity.
· Pecans: The streusel topping calls for chopped pecans.
· Flour: About ⅓ cup of all-purpose flour is all you'll need for the topping.

How to Make Canned Sweet Potato Casserole

You'll find the full, step-by-step recipe below – but here's a brief overview of what you can expect when you make this top-rated canned sweet potato casserole:

1. Make the filling: Place the undrained canned sweet potatoes in a saucepan and bring to a boil. Remove from the heat and drain. Mash the potatoes and add white sugar, butter, milk, eggs, and vanilla. Mix until well-combined.
2. Make the topping: Mix the pecans, brown sugar, flour, and melted butter in a separate bowl until combined and crumbly.
3. Bake the casserole: Spread the potato mixture in a prepared baking dish, then sprinkle with the topping. Bake in a preheated oven until the topping is golden brown.

Canned Yams vs. Canned Sweet Potatoes

Yams and sweet potatoes are two totally different vegetables, but you can use canned yams and canned sweet potatoes ⁠— the ones you can find in U.S. supermarkets, at least ⁠— interchangeably. Either one (cut and undrained) will work well in this recipe.

Learn more: What's the Difference Between Yams and Sweet Potatoes?

Can You Make Canned Sweet Potato Casserole In Advance?

Sweet potato casserole with canned yams makes a great make-ahead side dish. Prepare it two to three days in advance and store it in an airtight container. To reheat, cover with foil and bake in an oven preheated to 350 degrees F for 20-25 minutes (or until heated through).

How to Store Canned Sweet Potato Casserole

Allow the leftover sweet potato casserole to cool completely, then transfer it to an airtight container. Store it in the refrigerator for three to five days.

Can You Freeze Canned Sweet Potato Casserole?

Yes, you can freeze sweet potato casserole. Bake the filling according to the directions (preferably in a foil baking pan) without adding the topping. Allow the casserole to cool, then wrap the entire baking dish tightly in foil. Freeze for up to three months. Thaw in the fridge overnight. Add the topping and reheat in the oven according to the directions above.

Allrecipes Community Tips and Praise

"This has become a delicious addition to our Thanksgiving meal," says one Allrecipes community member. "I added a hint of cinnamon and orange juice to add a bit more flavor."

"Not only is this a delicious side dish, I can eat it as a stand-alone dish," according to Kathy Wheat Self. "Smooth and not too sweet. The topping really adds to it."

"This is such a simple recipe," says Nicole33. "I double my crust, just to give it more crunch and sweetness, but it's a huge hit at my house!"

Editorial contributions by Corey Williams



  • 1 (40 ounce) can cut sweet potatoes, undrained

  • ¾ cup white sugar, or more to taste

  • cup unsalted butter, cut into pieces

  • cup milk

  • 2 large eggs

  • 1 teaspoon vanilla extract

Pecan Topping:

  • 1 cup chopped pecans

  • ¾ cup packed brown sugar, or more to taste

  • cup all-purpose flour

  • cup unsalted butter, melted


  1. Gather all ingredients.

    All ingredients gathered to make sweet potato casserole.

    Allrecipes/Oana Ennis

  2. Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish.

  3. Make potatoes: Place canned sweet potatoes and their liquid in a medium saucepan, and bring to a boil.

    Canned sweet potatoes placed in a saucepan, coming to a boil.

    Allrecipes/Oana Ennis

  4. Remove from the heat and drain.

    an overhead view of cooked cubed sweet potatoes being drained.

    Allrecipes/Oana Ennis

  5. Transfer potatoes to a medium bowl and mash with a fork or potato masher.

    Sweet potatoes placed in a large bowl, and mashed with a potato masher.

    Allrecipes/Oana Ennis

  6. Add white sugar, butter, milk, eggs, and vanilla; mix until well combined.

    Butter, white sugar, eggs, milk and vanilla added to bowl.

    Allrecipes/Oana Ennis

    Mix ingredients until well combined.

    Allrecipes/Oana Ennis

  7. Spread evenly into the prepared baking dish.

    Potato mixture spread into a buttered casserole dish.

    Allrecipes/Oana Ennis

  8. Make topping: Mix pecans, brown sugar, flour, and melted butter in a separate bowl until combined and crumbly.

    Pecans, brown sugar, flour, and melted butter in a large bowl.

    Allrecipes/Oana Ennis

    Ingredients combined until crumbly.

    Allrecipes/Oana Ennis

  9. Sprinkle over sweet potato mixture.

    Crumb mixture sprinkled over the sweet potato mixture.

    Allrecipes/Oana Ennis

  10. Bake casserole in the preheated oven until topping is golden brown, about 35 minutes.

    Sweet potato casserole baked until the topping is golden-brown.

    Allrecipes/Oana Ennis

Nutrition Facts (per serving)

441 Calories
22g Fat
60g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 441
% Daily Value *
Total Fat 22g 28%
Saturated Fat 9g 45%
Cholesterol 70mg 23%
Sodium 83mg 4%
Total Carbohydrate 60g 22%
Dietary Fiber 3g 11%
Protein 5g
Vitamin C 30mg 149%
Calcium 65mg 5%
Iron 2mg 10%
Potassium 451mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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