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Sweet Potato Casserole with Canned Sweet Potatoes

Sweet potato casserole with canned sweet potatoes bakes under a crisp pecan topping until golden, with a smooth, lightly spiced filling. Canned sweet potatoes make this classic side dish easy to prepare.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato filling
  • 2 can (29 oz) cut sweet potatoes in syrup drained
  • 4 tbsp unsalted butter melted
  • 0.33 cup light brown sugar packed
  • 2 eggs large, lightly beaten
  • 0.25 cup whole milk
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.25 tsp kosher salt
For the pecan topping
  • 0.5 cup all-purpose flour
  • 0.5 cup light brown sugar packed
  • 4 tbsp unsalted butter cold and cut into small pieces
  • 0.75 cup pecans chopped

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the filling
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Put the drained sweet potatoes in a large bowl and mash until mostly smooth.
  4. Stir in the melted butter, brown sugar, eggs, milk, vanilla, cinnamon, and salt until combined.
Make the topping
  1. In a medium bowl, combine the flour and brown sugar.
  2. Work in the cold butter with your fingertips until the mixture forms coarse crumbs, then stir in the pecans.
Assemble and bake
  1. Spread the sweet potato mixture evenly in the prepared baking dish.
  2. Sprinkle the pecan topping over it.
  3. Bake for 30 to 40 minutes, until the topping is golden and the center reaches 160°F.
  4. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, mash the sweet potatoes until mostly smooth and keep the topping butter cold. Refrigerate leftovers for 3 to 4 days; freezing is fine. For a dairy-free variation, use dairy-free butter and unsweetened plant milk.