Creamy Sweet Potato Casserole Using Canned Yams

Copycat Ruth’s Chris sweet potato casserole using canned yams with a crunchy pecan topping is here. This is a simple, comforting mashed-yam side dish perfect for Thanksgiving or any time you want an easy holiday-style side. It bakes quickly from a can of Bruce’s and pairs well with turkey or ham.

Easy Sweet Potato Casserole with Canned Yams

First, a common question: are yams and sweet potatoes the same? In many canned products they’re labeled interchangeably and taste very similar, especially after cooking. Botanically they are different root vegetables with distinctions in texture and appearance, but for this recipe you can use canned yams or canned sweet potatoes interchangeably.

You might have enjoyed this dish at a steakhouse during the holidays — it’s one of those comfort foods that feels like fall any time of year. Making a copycat version at home saves money and lets you adjust sweetness and texture to your preference.

Bruce’s Sweet Potato Casserole Ingredients

• 1 can yams, 40 oz (Bruce’s used). If using fresh baked sweet potatoes, about 2 large.
• 1/3 cup butter (or plant-based alternative)
• 3/4 cup sugar for a glaze-like sweetness
• 1/4 cup milk (dairy or almond milk)
• 2 eggs, room temperature
• 1 tsp vanilla extract
• Pecan topping:
• 1 cup pecans, chopped (or other nuts)
• 3/4 cup brown sugar, packed
• 1/3 cup all-purpose flour for a crumble texture
• 1/3 cup butter, unsalted, melted
• Optional: mini marshmallows to brown on top for the last few minutes

If you have leftover cooked sweet potato cubes, you can mash them and use them here instead of canned yams — you may need to add a little liquid since canned syrup won’t be available.

The casserole is baked in a greased dish until the top is golden and the filling is set. You can adapt this recipe for a multi-batch Instant Pot method, but the topping will brown best in the oven.

How to Make Sweet Potato Casserole with Canned Yams and Pecan Topping

• Preheat oven to 350°F (175°C).
• Grease an 8×8″ baking dish with butter. In a medium saucepan, bring the canned yams and their liquid to a boil.
• Reduce heat and simmer briefly until heated through and tender.
• Drain and transfer yams to a bowl. Mash until smooth, then stir in sugar, butter, milk, eggs, and vanilla until well combined.
• Spread the sweet potato mixture evenly in the prepared baking dish.
• In another bowl, mix chopped pecans, brown sugar, flour, and melted butter to form the topping.
• Sprinkle the pecan mixture over the filling and bake for about 45 minutes, until the topping is golden. If using marshmallows, add them in the last 5–10 minutes to toast gently. Let cool 15 minutes before serving to allow it to set.

Variations

1. Stir in crushed roasted hazelnuts for extra crunch.
2. Add dried cranberries for more sweetness and texture.
3. Combine half yams and half pumpkin puree for a fall-flavored twist.
4. Mix raisins into the filling or topping for a traditional touch.

With Marshmallows

Sprinkle mini marshmallows over the casserole for the last 5–10 minutes of baking so they brown but don’t burn. This casserole reheats and stores well, and you can double the recipe to bake in a 9×13″ dish for a larger crowd; bake until the top is golden and the center is bubbly.

How to Save Leftover Sweet Potato Casserole

Allow leftovers to cool to room temperature, then transfer to airtight containers or press plastic wrap directly onto the surface to prevent drying. Store in the refrigerator for up to three days. Reheat at room temperature for 15–25 minutes, then warm in the microwave for about 45 seconds, or reheat covered in a 325°F oven until warmed through.

Sweet potato casserole with 29 oz canned yams

If you find a 29 oz can and want a smaller batch, halve the other ingredients. The result will be slightly thicker; bake in an 8×8 dish until bubbly and golden.