Bring warmth and comforting sweetness to your table with this canned sweet potato casserole.
Picture this: creamy mashed sweet potatoes topped with a crunchy, buttery pecan topping. Sounds like a treat, right? Yes, it tastes just as good as it sounds!
This canned sweet potato casserole recipe is the perfect balance of convenience and homemade goodness.
Canned sweet potatoes can save you valuable time without sacrificing flavor or quality. It’s a fantastic solution for busy cooks who crave a comforting dish.
So reason and make this crowd-pleasing delight today!
Canned Sweet Potato Casserole
Canned sweet potato casserole packs sweetness, rich textures, and hearty flavors. It’s a classic recipe often served during the holiday seasons.
This casserole is made up of two main components.
- The base layer consists of tender, sweet potatoes. They’re mashed into a creamy, velvety consistency.
- The top layer is a crumbly pecan topping. Chopped pecans, brown sugar, flour, and melted butter are mixed for a crunchy and nutty coating.
Baking the casserole brings all the flavors together and gives the dish its final, cozy touch.
The result is a harmonious blend of flavors and textures. It will bring warmth and sweetness to your table.
- Sweet potatoes -The star of this dish, canned potatoes are readily available and pretty cheap too.
- Sugar – Use white sugar to sweeten the casserole and brown sugar for the pecan topping.
- Butter – It gives the casserole a rich, creamy texture and flavor. It also helps the pecan topping spread evenly.
- Milk – It adds creaminess and helps smooth out the sweet potato mixture.
- Eggs – To help bind the ingredients together.
- Vanilla Extract – It adds a touch of warm vanilla flavor.
- Chopped Pecans – To add a delicious crunch and nuttiness to contrast the creamy sweet potato mixture.
- All-Purpose Flour – It helps thicken and bind the pecan topping.
How to Make Canned Sweet Potato Casserole
1. Prepare the ingredients and preheat the oven. After gathering the ingredients, set your oven to 350°F (175°C) and lightly grease your baking dish.
2. Cook the sweet potatoes. Pour the canned sweet potatoes into a saucepan along with the juice. Let them boil, and drain the liquid.
3. Make the sweet potato mixture. Mash the sweet potatoes until smooth, then let them cool. Stir in the white sugar, butter, milk, eggs, and vanilla extract until it’s well combined.
4. Spread the sweet potato mixture into the prepared baking dish. Be sure to spread out the mixture evenly.
5. Make the pecan topping. Sprinkle the pecan topping over the sweet potato mixture in the baking dish.
6. Bake and let it rest. Bake the casserole for about 35 minutes or until the pecan topping is golden brown. Let it rest and serve!
Tips for the Best Casserole
- Canned sweet potatoes can be quite sweet. The recipe also calls for added sugar. Taste your mixture as you make it, and adjust the sweetness to your liking.
- Be sure the sweet potato mixture is spread evenly in your baking dish. This ensures that it cooks evenly and every bite has the right flavors.
- Toast the pecans lightly before adding them to the topping. This brings out their flavor and makes the topping even more delicious.
- Allow the casserole to rest for a few minutes after removing it from the oven. It firms up a bit and makes it easier to serve.
- Add some spices to the sweet potato mixture. Cinnamon, nutmeg, or allspice can add extra warmth and depth of flavor to the casserole.
Can I Make this Recipe Ahead of Time?
Preparing this sweet potato casserole can be a lifesaver, especially during the busy holiday season. Let’s break down the steps:
Prep the Sweet Potatoes:
Make the sweet potato part of the casserole 1-2 days in advance. Follow the recipe instructions. Stop before adding the pecan topping, and let it cool.
Once it’s cool, cover the dish and put it in the refrigerator.
Make the Pecan Topping:
You can also prepare the pecan topping ahead of time. Mix the chopped pecans, brown sugar, flour, and melted butter. Then, store it in an air-tight container in the fridge.
Assemble and Bake:
When you’re ready to bake, take the sweet potatoes and the pecan topping out of the fridge. Spread it evenly over the sweet potatoes.
Doing all the prep work in advance means you must assemble and bake. It’ll make prepping for the busy holidays a breeze!
Storing, Freezing, and Reheating Leftovers
Leftover sweet potato casserole is a lifesaver for future quick meals or snacks. Just pop it in the fridge within 2 hours of cooking.
Use an air-tight container or tightly cover your baking dish with plastic wrap or aluminum foil. It’ll stay good for about 3-5 days. But it’s so yummy, it might not last that long!
Freezing the Casserole:
The freezer is your best friend if you want to store it longer. Be sure your casserole is completely cooled. For easy serving later, portion it out before freezing.
Whether freezing the entire thing or individual servings, wrap it well in aluminum foil. Then, put it in a freezer-safe bag or container to prevent freezer burn.
Don’t forget to write the date on it! It should keep for 2 to 3 months. You’ll have a ready-to-go comfort dish whenever needed.
Reheating the Casserole:
When you’re ready to enjoy your casserole again, thaw it in the fridge overnight if frozen. Then, whether it’s from the fridge or freezer, bake it to heat it.
Preheat your oven to 350°F (175°C). Remove any plastic wrap, but keep it covered with aluminum foil to prevent it from drying out.
Bake it for about 20-25 minutes or until it’s heated through. Remove the foil for 5-10 minutes of baking to crisp the top again.
Canned Yams vs. Canned Sweet Potatoes
In the U.S., canned “yams” and “sweet potatoes” are used interchangeably. But they’re not the same thing!
True yams, starchy root vegetables from Africa and Asia, are rarely found in American stores.
If you find canned yams or sweet potatoes in the grocery store, either works for this recipe. Just be sure they’re packed in water or syrup, not with savory spices.
The flavor and texture of your casserole should turn out great with either option.
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