Copycat Ruth Chris sweet potato casserole recipe with canned yams and pecan topping is here! Best mashed yams side dish for Thanksgiving. Easy and quick to bake with a can of Bruce’s in the oven to serve with your turkey or ham.

Sweet Potato Casserole Recipe with Canned Yams
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Yes you could make a batch of our Instant Pot Sweet Mashed Potatoes from scratch and then proceed from there. That takes quite a bit of prep and time, so canned yam casserole was created as an alternative. Just 5 ingredients is necessary, then you add the pecan topping. (affiliate links present)

Easy Sweet Potato Casserole with Canned Yams

Let’s start with the question everyone has; are yams and sweet potatoes the same thing? Yes they taste very similar and when canned you almost can’t tell the difference. The terms are used to often times describe the same thing but…. To be more specific though…..

Yams and sweet potatoes are two distinct root vegetables with differences in taste, texture, appearance, and nutritional content. The confusion between the two arises because in some regions, especially in the United States, the terms are used interchangeably due to historical reasons. You can see here on the can that they say both. ๐Ÿ˜‰

Ruth Chris Sweet Potato Casserole Recipe

You may have had this popular dish at this restaurant during the holidays, or choose to have some even in February! That is what we love about this steak house, you can bring Fall to your mouth any time of year really. It’s nice to have copycat recipes on hand though because, well it is cheaper to make it on your own.

Bruce’s Sweet Potato Casserole Ingredients

  • Canned yams 40 oz.
  • 1/3 c butter
  • Sugar
  • 1/4 c milk
  • eggs
  • 1 tsp vanilla
  • Candied pecan topping
  • 1 c pecans
  • 3/4 c brown sugar packed
  • All purpose flour
  • Butter unsalted, melted

Now if you did cook Sweet Potato Cubes Oven for the holidays you could use the leftovers to make this if you had enough. Just use a potato masher to get the right smooth consistency and go from there. Step by step is below. In that case you would just need to add a bit of liquid since you wouldn’t have the syrup in the can available to you.

Sweet Potato Casserole with Canned Sweet Potatoes

This is baked in the oven inside a prepared baking dish until golden brown on top. You could use the pot in pot technique to make Instant Pot Sweet Potato Casserole with this recipe too. You’d have to cook it in a few batches that way or cut in half. The top would still need be be browned in the oven though in that case.

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

  • Preheat your oven to 350 degrees F (175 degrees C).
  • Prepare a 8×8″ baking dish by greasing with butter. In a medium saucepan, bring canned sweet potatoes and their liquid to a boil.
  • Reduce heat and simmer until sweet potatoes are tender.
  • Drain and mash sweet potatoes in a bowl. Then add the white sugar, butter, milk, eggs, and vanilla extract. Mix well.
  • Spread sweet potato mixture in the prepared baking dish. In a separate bowl, combine chopped pecans, brown sugar, all-purpose flour, and melted butter. Mix well.
  • Sprinkle pecan mixture over sweet potato mixture.
  • Bake for 45 minutes, or until the topping is golden brown. Let cool for 15 minutes before serving so it thickens up.

Variations

  1. Add a small handful of crushed and roasted hazelnuts to the top too.
  2. If you wanted to add a bit more sweetness and texture, some dried cranberries go a long way.
  3. You could mix and match with half yams and half pumpkin puree!
  4. Some like a sprinkle of raisins inside the filling or mixed in with the toppings.

With Marshmallows

If you wanted to sprinkle some mini marshmallows on to the top you could but I’d do that the last 5-10 minutes so they don’t burn. Quick and easy, and saves well as leftovers too! If you wanted to make this for more guests you could definitely double it. The timing wouldn’t change a ton, just use a 9×13″ dish until golden brown.

Sweet Potato Casserole with Canned Yams and Pecan Topping

How to Save Leftover Sweet Potato Casserole

What do you do if you have leftovers?? All holiday means save well if stored properly in the beginning. You always want food to cool to room temperature before you do anything else. Then transfer what is left into airtight containers, or cover with plastic wrap pressing down to tightly cover every inch so it doesn’t dry out.

Store in the fridge for up to 3 days. When you are ready to reheat, take it out and let it warm up a bit on the counter if possible. Up to 25 minutes is fine. Then I like using the microwave personally. On a plate covered with a paper towel just warm for about 45 seconds and enjoy once again! You can jump to recipe but here are a few add ins you can try too;

Easy Sweet Potato Casserole with Canned Yams

Sweet potato casserole with 29 oz canned yams

If this is the only size you can find and/or want a smaller batch, use this one. Cut the recipe of other ingredients listed below in half and go with that! This will not only make a bit less but the overall texture will be thicker. Bake in a 8×8 dish until bubbly.

How do you fix a sweet potato casserole that is too sweet?

You can remove the brown sugar topping and/or marshmallows to cut the sweetness. To fix the insides you could mix in a bit of buttermilk to cut it down a bit. That will make it thinner, best bet is to add additional mashed yams to tone it down a bit.

What can I add to sweet potatoes?

1. A classic combination that enhances the natural sweetness of sweet potatoes.
2. These warm spices complement the sweetness of the potatoes and add a cozy flavor.
3. Drizzle with maple syrup or honey for a touch of sweetness and a rich glaze.
4. For a traditional holiday treat, top baked sweet potatoes with mini marshmallows and broil until toasted.
5. Chopped toasted nuts add crunch and a nutty flavor that pairs well with sweet potatoes.
6. Creamy Greek yogurt adds tanginess and a balanced contrast to the sweetness.
7. Crumbled feta or goat cheese adds a savory and tangy element to sweet potatoes.
8. Drizzle balsamic reduction over roasted sweet potatoes for a sweet and tangy twist.
9. Add some heat and a zesty kick with a sprinkle of chili powder and a squeeze of lime.
10. Dried cranberries or fresh pomegranate seeds provide bursts of tartness and color.
11. Toasted coconut flakes add tropical flavor and a pleasant crunch.
12. Fresh rosemary, thyme, or sage can provide an earthy contrast to the sweetness.
13. Sautéed caramelized onions lend depth and a savory note to them.
14. Crispy bacon or pancetta adds a salty and savory component that complements the sweetness.
15. A sprinkle of curry powder or garam masala can create a unique and flavorful dish.
16. Sautéed greens add freshness and nutrition to your sweet potato dishes.
17. Creamy dairy complements the sweetness and adds a tangy element.

Sweet Potato Casserole Recipe with Canned Yams
5 from 3 votes

Sweet Potato Casserole Recipe with Canned Yams

By The Typical Mom
Copycat Ruth Chris sweet potato casserole recipe with canned yams and pecan topping is here! Best mashed yams side dish for Thanksgiving.
Prep: 15 minutes
Cook: 45 minutes
Servings: 10
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Equipment

Ingredients 

  • 1 can yams, 40 oz., Bruce's used
  • 1/3 c butter
  • 3/4 c sugar
  • 1/4 c milk
  • 2 eggs
  • 1 tsp vanilla

Pecan topping

  • 1 c pecans
  • 3/4 c brown sugar, packed
  • 1/3 c all purpose flour
  • 1/3 c butter, unsalted, melted

With Marshmallows

  • 1.5 c marshmallows, mini, optional, add 5 minutes before end to brown on top

Instructions 

  • Preheat your oven to 350 degrees F (175 degrees C). Prepare a 8×8" baking dish by greasing with butter. In a medium saucepan, bring canned sweet potatoes and their liquid to a boil.
  • Reduce heat and simmer until sweet potatoes are tender. Drain and mash sweet potatoes in a bowl. Then add the white sugar, butter, milk, eggs, and vanilla extract. Mix well.
  • Spread sweet potato mixture in the prepared baking dish. In a separate bowl, combine chopped pecans, brown sugar, all-purpose flour, and melted butter. Mix well.
  • Sprinkle pecan mixture over sweet potato mixture. Bake for 45 minutes, or until the topping is golden brown. Let cool for 15 minutes before serving so it thickens up.

Video

Nutrition

Serving: 1oz, Calories: 330kcal, Carbohydrates: 36g, Protein: 3g, Fat: 21g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.5g, Cholesterol: 66mg, Sodium: 117mg, Potassium: 94mg, Fiber: 1g, Sugar: 32g, Vitamin A: 441IU, Vitamin C: 0.1mg, Calcium: 38mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
Tried this recipe?Mention @thetypical_mom or tag #thetypicalmom!

About The Typical Mom

Justine is the creative mind behind The Typical Mom and The Typical Family on YouTube. She began blogging about easy recipes, budget friendly activities for kids, and fun family travel destinations in September 2012.

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5 from 3 votes (2 ratings without comment)

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9 Comments

  1. I made this for a “Friendsgiving” dinner, and it was a big hit! One friend said it was the best he’d ever had and that it made him want to lick his plate clean. substituted walnuts for the pecans because I had them on hand, and I prefer them to pecans. For me, the topping is what makes this dish so special.

  2. Making this in a few hours. Think Iโ€™ll add a bit of cinnamon or nutmeg to it. Yum

    1. Haven’t done that since it is so easy. If so I wouldn’t add the topping or the texture will get weird