I perfected a copycat Ruths Chris recipe and my Sweet Potato Casserole With Canned Yams And Pecans is the Thanksgiving shortcut everyone keeps asking me about.

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I never aimed to copy a steakhouse side but I kept thinking about Ruths Chris and ended up riffing on Sweet Potato Recipes Casserole Using Canned Yams that actually tastes better than it has any right to. I work with plain canned yams, mashing them till just slightly chunky, then top with chopped pecans for that toast and crunch everyone fights over.

This Sweet Potato Casserole With Canned Yams And Pecans walks the line between fuss and fake out, it looks special but takes less time, and honestly sometimes my guests can’t tell the difference.

Ingredients

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Canned yams: rich in fiber and vitamin A, very sweet and creamy, saves time.
Unsalted butter: adds rich fat silkiness, boosts calories, makes it feel fancy.
Brown sugar: molasses notes give deep sweetness and moisture, helps caramelize.
Eggs: bind everything, add protein and structure, make filling slightly custardy.
Evaporated milk or cream: bring creaminess and fat, richer mouthfeel and flavor.
Pecans: nutty crunch, good unsaturated fats and fiber, toasty flavor pops.
Cinnamon and nutmeg: warm spices that boost aroma and emphasize natural sweetness.
Lemon juice: optional bright note, cuts richness and balances sweet flavors.

Ingredient Quantities

2 (29 ounce) cans yams, drained and roughly mashed, about 4 cups

1/2 cup (1 stick) unsalted butter, melted

1/2 cup packed light brown sugar

1/4 cup granulated sugar

2 large eggs, beaten

1/4 cup evaporated milk or heavy cream

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch of salt

1 tablespoon fresh lemon juice, optional but nice

3/4 cup chopped pecans for the topping

1/2 cup packed brown sugar for the topping

1/3 cup all purpose flour for the topping

1/3 cup unsalted butter, cold and cut into pieces for the topping

How to Make this

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1. Preheat oven to 350 degrees F and butter a 9 by 13 inch baking dish. Drain the 2 cans of yams well and roughly mash in a large bowl so you have about 4 cups, a few lumps are fine.

2. Stir in 1/2 cup melted unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, the 2 beaten eggs, 1/4 cup evaporated milk or heavy cream, 1 teaspoon vanilla, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, a pinch of salt and 1 tablespoon fresh lemon juice if using; mix until mostly smooth but try not to overwork it.

3. Taste quickly and adjust sweetness or spice if you want, then spread the yam mixture evenly into the prepared dish and smooth the top with a spatula.

4. For the topping combine 3/4 cup chopped pecans, 1/2 cup packed brown sugar and 1/3 cup all purpose flour in a small bowl.

5. Cut in 1/3 cup cold unsalted butter pieces with a pastry cutter, two forks or your fingertips until the mixture looks like coarse crumbs with some pea sized bits.

6. Sprinkle the pecan topping evenly over the yam layer, pressing down lightly so it sticks but not compacting it.

7. Bake in the preheated oven for about 25 to 30 minutes until the topping is golden and the filling is bubbling at the edges, if the topping is browning too fast tent loosely with foil.

8. Remove from oven and let rest about 10 minutes so the casserole sets up a bit, it will be easier to serve and tastes better when slightly cooled.

9. Serve warm as a Thanksgiving side and enjoy.

Equipment Needed

1. 9 by 13 inch baking dish, buttered
2. Large mixing bowl
3. Potato masher or a sturdy fork to roughly mash the yams
4. Measuring cups and spoons
5. Whisk or fork for beating eggs
6. Rubber spatula to spread and smooth the filling
7. Small bowl plus a pastry cutter or two forks (or your fingers) for the pecan topping
8. Oven mitts and a sheet of foil for tenting if the topping browns too fast

FAQ

Q: Can I use the canned yams straight from the can or do I need to prep them first?

A: Yes you can use them straight from the can but drain off the syrup and roughly mash with a fork or potato masher so there are no giant chunks. Taste first and cut back on the added sugar if the yams are already very sweet, otherwise the casserole can get too sugary.

Q: Evaporated milk or heavy cream which is better?

A: Both work. Heavy cream gives a richer, silkier filling, evaporated milk keeps it lighter and still creamy. You can use whole milk in a pinch but the texture will be a touch thinner, so reduce it slightly or add a splash less.

Q: How do I get a crunchy, crumbly pecan topping?

A: Keep the butter cold and cut into small pieces, then rub into the flour and sugar with your fingers or pulse briefly in a food processor until you have pea size crumbs. Toss in the chopped pecans last. Toasting the pecans a few minutes in a skillet first gives extra flavor. Dont overwork the mix or it will get greasy.

Q: Can I make this ahead or freeze it?

A: Yes. You can assemble unbaked, cover tightly and refrigerate up to 24 hours before baking, or freeze assembled for up to a month. If frozen thaw overnight in the fridge before baking and add a few extra minutes to the bake time. If you bake it first, store in the fridge for 3 to 4 days and reheat covered at 350°F until warmed through.

Q: What oven temp and how do I know when it is done?

A: Bake at 350°F for about 25 to 35 minutes. It is done when the topping is golden and the filling is set and bubbling at the edges. The center may still jiggle slightly but should not be liquid. If you used it cold from the fridge add 5 to 10 minutes.

Q: Any quick variations or common mistakes to avoid?

A: Mix-ins like a splash of maple syrup, orange zest, or a pinch more cinnamon are great. You can add mini marshmallows for the last few minutes of baking but watch them, they brown fast. Common mistakes are not draining the canned yams well and over sweetening, or using melted butter in the topping which prevents crumbs from forming properly.

Sweet Potato Casserole With Canned Yams Recipe Substitutions and Variations

Canned yams
- 1) Fresh baked sweet potatoes, peeled and mashed (about same volume) — for a fresher flavor
- 2) Frozen sweet potato puree, thawed (1:1 swap) — saves time
- 3) Roasted butternut squash, mashed (similar texture, slightly different taste)
Unsalted butter (melted)
- 1) Salted butter, use a bit less added salt
- 2) Coconut oil, melted (1:1) — gives a hint of coconut
- 3) Neutral oil like canola or avocado (1:1) — works if you want dairy-free
Evaporated milk or heavy cream
- 1) Whole milk plus 1 tbsp melted butter per cup, for extra richness
- 2) Full-fat canned coconut milk, same amount, for dairy-free option
- 3) Half and half, use same amount but the filling will be a bit lighter
Chopped pecans for the topping
- 1) Chopped walnuts, equal measure — closest swap in flavor and texture
- 2) Sliced or chopped almonds, equal measure — a bit firmer
- 3) Oat-based crumble (rolled oats + butter + brown sugar) for a nut-free crunch

Pro Tips

1) Don’t overwork the yams, mash them just enough so there’s still little lumps, otherwise the filling gets gluey and bland. If the cans seem watery, press them a bit in paper towels or let them sit in a colander so the extra liquid drains off.

2) Taste and tweak before you bake, because the topping adds sweetness. Add the lemon juice or a pinch more cinnamon to brighten the flavor if it tastes flat, but do it gently so you don’t make the mixture too wet.

3) For a crunchy topping, keep the butter cold and cut it into the flour-sugar-pecan mix until you see pea sized bits. If you want extra nut flavor, toast the pecans briefly in a dry pan first, let them cool, then mix them into the topping.

4) Bake until it’s just bubbling at the edges and the center still has a tiny jiggle, then rest it 10 to 15 minutes before serving so it sets up. You can also make it a day ahead and reheat covered, then uncover at the end to crisp the topping back up.

Sweet Potato Casserole With Canned Yams Recipe

Recipe by Sarah level

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I perfected a copycat Ruths Chris recipe and my Sweet Potato Casserole With Canned Yams And Pecans is the Thanksgiving shortcut everyone keeps asking me about.

Servings

servings

Calories

485

kcal

Equipment: 1. 9 by 13 inch baking dish, buttered
2. Large mixing bowl
3. Potato masher or a sturdy fork to roughly mash the yams
4. Measuring cups and spoons
5. Whisk or fork for beating eggs
6. Rubber spatula to spread and smooth the filling
7. Small bowl plus a pastry cutter or two forks (or your fingers) for the pecan topping
8. Oven mitts and a sheet of foil for tenting if the topping browns too fast

Ingredients

2 (29 ounce) cans yams, drained and roughly mashed, about 4 cups
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs, beaten
1/4 cup evaporated milk or heavy cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
1 tablespoon fresh lemon juice, optional but nice
3/4 cup chopped pecans for the topping
1/2 cup packed brown sugar for the topping
1/3 cup all purpose flour for the topping
1/3 cup unsalted butter, cold and cut into pieces for the topping

Directions

Preheat oven to 350 degrees F and butter a 9 by 13 inch baking dish. Drain the 2 cans of yams well and roughly mash in a large bowl so you have about 4 cups, a few lumps are fine.
Stir in 1/2 cup melted unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, the 2 beaten eggs, 1/4 cup evaporated milk or heavy cream, 1 teaspoon vanilla, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, a pinch of salt and 1 tablespoon fresh lemon juice if using; mix until mostly smooth but try not to overwork it.
Taste quickly and adjust sweetness or spice if you want, then spread the yam mixture evenly into the prepared dish and smooth the top with a spatula.
For the topping combine 3/4 cup chopped pecans, 1/2 cup packed brown sugar and 1/3 cup all purpose flour in a small bowl.
Cut in 1/3 cup cold unsalted butter pieces with a pastry cutter, two forks or your fingertips until the mixture looks like coarse crumbs with some pea sized bits.
Sprinkle the pecan topping evenly over the yam layer, pressing down lightly so it sticks but not compacting it.
Bake in the preheated oven for about 25 to 30 minutes until the topping is golden and the filling is bubbling at the edges, if the topping is browning too fast tent loosely with foil.
Remove from oven and let rest about 10 minutes so the casserole sets up a bit, it will be easier to serve and tastes better when slightly cooled.
Serve warm as a Thanksgiving side and enjoy.

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.