Sweet Potato Casserole Recipe with Canned Yams
Copycat Ruth Chris sweet potato casserole recipe with canned yams and pecan topping is here! Best mashed yams side dish for Thanksgiving.
Servings: 10
Equipment
- 1 8x8 pan
- 1 pan
- 1 Bowl
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 8x8" 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