Sweet Potato Casserole with Canned Sweet Potatoes

There’s something wonderfully comforting about a sweet potato casserole. It’s that dish that shows up at every holiday table, potluck dinner, and family gathering, and for good reason!

This is my go-to recipe for Sweet Potato Casserole using canned sweet potatoes, because let’s be honest, we don’t always have time to peel, chop, and boil fresh sweet potatoes. This shortcut version is just as delicious and saves you precious time in the kitchen.

With its golden brown topping, this delicious casserole is the perfect side dish for your Thanksgiving dinner, holiday meals, or really, all your special occasions. With a quick bake time, it is a family favorite.

Why You’ll Love This Recipe

First off, using canned sweet potatoes means you can have this casserole ready in about half the time. No judgments here, canned sweet potatoes are already cooked, tender, and perfectly sweet. Plus, they’re consistent every single time, so you don’t have to worry about getting a batch of stringy or bland sweet potatoes.

The topping is where the magic happens. We’re going with a classic pecan streusel that gets all buttery and crispy in the oven. That contrast between the creamy sweet potato base and the crunchy topping – you’ll love it.

Ingredient Notes

• Canned Sweet Potatoes: Quick and convenient, no peeling or boiling needed!
• Granulated Sugar: Adds just the right amount of sweetness to the filling.
• Eggs: Help bind everything together for a creamy, smooth texture.
• Milk: Keeps the casserole moist and rich.
• Butter: Adds richness and flavor; you’ll use some in both the filling and the topping.
• Vanilla Extract: A little touch of warmth and sweetness.
• Ground Cinnamon: Gives that classic cozy, holiday flavor.
• Salt: Balances the sweetness and enhances all the flavors.
• Brown Sugar: Sweet and slightly caramel-y, perfect for the crunchy topping.
• All-Purpose Flour: Helps hold the topping together.
• Pecans: Add a nutty crunch that pairs perfectly with the creamy sweet potatoes.

Kitchen Equipment

• 9×13-inch baking dish – for baking the casserole.
• Large mixing bowl – to mash and mix the sweet potato filling.
• Small mixing bowl – for preparing the pecan topping.
• Potato masher or fork – to mash the sweet potatoes smooth.
• Electric mixer – for an extra creamy casserole
• Measuring cups and spoons – for accurate ingredients.
• Mixing spoon or spatula – to combine everything.
• Oven – for baking to golden perfection.

How to Make Sweet Potato Casserole with Canned Sweet Potatoes

1. Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish with a little cooking oil—set it aside for now.
2. In a large bowl, mash up the sweet potatoes until they’re nice and smooth. Then stir in the sugar, eggs, milk, melted butter, vanilla, cinnamon, and a pinch of salt until everything is well combined. Spread this mixture evenly into your prepared baking dish.
3. Next, make the topping: in a small bowl, mix the brown sugar, flour, melted butter, and pecans until it’s crumbly. Sprinkle it evenly over the sweet potatoes.
4. Bake for about 30–35 minutes, until the topping is golden and the filling is hot and bubbly. Let it cool for a few minutes before serving—and get ready for all the compliments!

Variations & Substitutions

Maple Pecan Version: Swap out 2 tablespoons of the granulated sugar in the base for pure maple syrup. It adds this incredible depth of flavor that’s perfect for fall.

Lighter Option: Use low-fat milk, reduce the butter to 2 tablespoons in the base, and swap half the sugar for unsweetened applesauce. The casserole will still be delicious but a bit lighter on calories.

Spiced Up: Add a pinch of nutmeg and ground ginger along with the cinnamon for a more complex spice profile. If you’re feeling adventurous, a tiny pinch of cayenne adds a subtle warmth that’s really interesting.

Coconut Twist: Replace the pecans with chopped walnuts and add ¼ cup of shredded coconut to the topping. Use coconut milk instead of regular milk in the base for even more coconut flavor.

Mini marshmallows: Make this recipe more traditional and use mini marshmallows on top.

Canned yams: you can use canned yams in place of canned sweet potatoes.

Storage

Leftover sweet potato casserole? Lucky you! This casserole stores beautifully in the refrigerator for up to 4 days. Just cover it tightly with plastic wrap or aluminum foil, or use an airtight container. To reheat, you can either microwave individual portions for about 60-90 seconds, or reheat the whole dish covered in a 325°F oven for about 20 minutes.

You can also freeze this casserole! I like to freeze it before baking. Just assemble everything, cover it really well with plastic wrap and then aluminum foil, and freeze for up to 3 months. When you’re ready to bake it, let it thaw in the fridge overnight and then bake as directed.

Expert Tips

Don’t Skip the Cinnamon: Even though it’s just half a teaspoon, the cinnamon adds so much warmth and depth to the flavor. It’s that secret ingredient people always ask about!

Toast Your Pecans: If you have an extra five minutes, toast your pecans in a dry skillet before adding them to the topping. It brings out their natural oils and makes them even more flavorful.

Make It Ahead: You can assemble this entire casserole the night before, cover it tightly, and refrigerate it. Just add about 5-10 minutes to the baking time if you’re putting it in the oven straight from the fridge.

Try Different Toppings: While I love the pecan streusel, you can also top this with marshmallows if that’s more your style. Add them during the last 10 minutes of baking so they get golden and gooey.

Check Your Canned Sweet Potatoes: Some brands pack their sweet potatoes in syrup, while others use water. If yours are in heavy syrup, you might want to reduce the sugar in the base by a couple of tablespoons.

What to Serve With Sweet Potato Casserole

This casserole is incredibly versatile! It’s obviously perfect for Thanksgiving alongside turkey, stuffing, and green beans. But don’t limit it to just the holidays! I’ve served this with simple roasted chicken on a regular Tuesday night, and it was a hit.

It pairs wonderfully with ham, pork chops, or even as part of a vegetarian spread. The sweetness complements savory main dishes really well, and if you’re serving it at a potluck, I guarantee it’ll be one of the first dishes to disappear.

Why Canned Sweet Potatoes Are Totally Fine

Can we have a real talk moment? Sometimes I see people get snobbish about using canned vegetables, but here’s the truth: canned sweet potatoes are convenient, affordable, and taste great. They’re already cooked to perfect tenderness, and you’re adding so many delicious ingredients that the end result is absolutely wonderful.

Life is busy. If using canned sweet potatoes means you actually make this casserole instead of skipping it because you don’t have time to deal with fresh sweet potatoes, then canned is the way to go! No shame in the canned game, friends.

FAQ’s

Can I use fresh sweet potatoes instead?

Absolutely! You’ll need about 3 pounds of fresh sweet potatoes. Peel them, cut them into chunks, boil until tender (about 15-20 minutes), drain well, and then follow the recipe as written. Just remember to let them cool a bit before adding the eggs so you don’t scramble them!

Is this casserole more like a side dish or a dessert?

Great question! Traditionally, it’s served as a side dish, and that’s how I typically serve it. But honestly, it’s sweet enough that it could easily double as dessert. Some families in the South actually serve it as both!

Can I make this dairy-free?

Yes! Use your favorite plant-based butter and substitute the milk with almond milk, oat milk, or coconut milk. The texture and flavor will be slightly different but still delicious.

Why is my casserole runny?

This usually happens when the canned sweet potatoes weren’t drained well enough. Make sure you really drain them—even press them gently with paper towels if needed. Also, make sure your oven is fully preheated and bake for the full time recommended.

Can I double this recipe?

Definitely! Just double all the ingredients and use two 9×13-inch pans, or you can use one large roasting pan. The baking time should stay about the same, but keep an eye on it.

You can change up the pan sizes when making this yam casserole. Use a quart dish or two to make space in the oven. You can also try it in a deep casserole dish and make the pecan crumble extra thick on top of the casserole.That would be a huge hit.

This Sweet Potato Casserole with Canned Sweet Potatoes has earned its spot as a staple in my recipe collection. With the hint of cinnamon, the chopped pecans, and the creamy texture, this easy side dish is the perfect addition to any Thanksgiving table.

It’s comforting, delicious, and so much easier than people think. The canned sweet potatoes make it accessible for busy weeknights while still being special enough for holiday gatherings.

The best part? You can make it your own. Adjust the sweetness, play with the spices, or switch up the topping—there’s really no wrong way to do it. I hope this becomes a favorite in your kitchen too!

DON’T MISS THESE HOLIDAY E-BOOKS!

If you love this side dish recipe, you’re going to love these other holiday side dish recipes, too. Please click each link below to find the easy, printable recipe!

More Great Sweet Potato Recipes

Ruth’s Chris Sweet Potato Casserole – Copycat

Slow Cooker Sweet Potatoes

Easy Sweet Potato Pie

Sweet Potato Dinner Rolls

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