Easy Canned Sweet Potato Casserole with Pecan Topping

We’ve all been there. It’s the holiday season, the kitchen is humming, the turkey is roasting, and you’ve got a dozen side dishes to prepare. The thought of peeling, boiling, and mashing pounds of sweet potatoes can feel overwhelming. But what if you could have that classic, crowd-pleasing side dish—creamy, rich, and topped with a crunchy, sweet crust—with a fraction of the effort?

This Canned Sweet Potato Casserole recipe is your ultimate holiday time-saver. It uses the brilliant shortcut of high-quality canned sweet potatoes to create a filling that is just as velvety and delicious as the from-scratch version. Paired with a buttery, crunchy pecan topping, this sweet potato bake is the perfect blend of savory and sweet. It’s the nostalgic, must-have Thanksgiving side dish that will have everyone asking for seconds, and no one will ever guess it was this easy.

Ingredients for Your Casserole

This recipe is broken into two simple components: the creamy sweet potato filling and the crunchy, streusel-like pecan topping.

Recipe Timing

This is one of the fastest holiday side dishes you can make, with the oven doing most of the work.

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes (That’s a complete, crowd-pleasing side dish on the table in under an hour!)

Step-by-Step Instructions

Step 1: Preheat and Prepare Your Dish

First, let’s get everything ready to go. Preheat your oven to 350 degrees F (175 degrees C). Take a 2-quart baking dish (a 9×9 inch or small 7×11 inch dish is perfect) and butter it lightly to prevent sticking. Gather all your ingredients for the filling and topping.

Step 2: Heat and Drain the Sweet Potatoes

this now & bake later ❤️

Place the entire contents of the canned sweet potatoes, including the liquid, into a medium saucepan. Bring the mixture to a boil over medium-high heat. As soon as it boils, remove it from the heat. Carefully drain all the liquid from the potatoes.

• Actionable Tip: Drain the potatoes very thoroughly! The key to a creamy, not watery, casserole is to get rid of as much of the canning liquid as possible after heating.

Step 3: Mix the Creamy Sweet Potato Filling

Transfer the hot, drained sweet potatoes to a medium bowl. Use a fork or a potato masher to mash them until they are mostly smooth (a few small lumps are perfectly fine and add to the homemade texture).

Add the white sugar, the pieces of unsalted butter (they will melt right into the hot potatoes!), milk, eggs, and vanilla extract. Mix with a spoon or a hand mixer until everything is well combined and the filling is smooth and creamy.

Step 4: Make the Pecan Topping

In a separate bowl, it’s time to make that irresistible crunchy layer. Add the chopped pecans, packed brown sugar, all-purpose flour, and melted butter. Stir with a fork until the mixture is combined and crumbly, like wet sand.

• Actionable Tip: Make sure all the flour is moistened by the melted butter. This helps it crisp up into a beautiful, streusel-like topping in the oven.

Step 5: Assemble and Bake the Casserole

Pour the sweet potato mixture into your prepared baking dish and spread it into an even layer. Take the pecan topping and sprinkle it evenly all over the sweet potato mixture.

Bake the casserole in your preheated oven for 35 minutes. You’ll know it’s done when the topping is a beautiful golden brown and the edges of the casserole are bubbling. Let it cool for a few minutes before serving!

Nutritional Information (Estimate)

Please note this is a rich, indulgent side dish. The following is an estimate per serving, assuming the casserole is divided into 8 servings.

• Calories: 435 kcal
• Protein: 4 g
• Carbohydrates: 52 g
• Sugar: 36 g
• Fat: 25 g
• Saturated Fat: 10 g
• Sodium: 180 mg
• Fiber: 3 g

Healthier Alternatives & Variations

This casserole is a classic, but you can easily tweak it to fit your needs!

• Reduce Sugar: The recipe notes “to taste” for both sugars. You can easily reduce the granulated sugar in the filling and the brown sugar in the topping by 1/4 cup each for a less sweet, more savory-forward dish.
• Fresh Sweet Potatoes: If you’re not a fan of canned sweet potato casserole, you can use fresh! You’ll need about 3 cups of mashed sweet potato. Simply bake 3-4 medium sweet potatoes, scoop out the flesh, and proceed with Step 3.
• Gluten-Free: To make this gluten-free, simply swap the 1/3 cup of all-purpose flour in the topping for a 1-to-1 gluten-free baking blend or 1/3 cup of almond flour.
• Walnut Topping: No pecans? Chopped walnuts make a fantastic substitute in the topping.

Serving Suggestions

This sweet potato bake is the ultimate team player on a holiday table. It’s a must-have for Thanksgiving and Christmas!

• The Main Event: Serve it hot alongside your roasted turkey, glazed ham, or roast chicken. It’s the perfect sweet and savory counterpoint to rich, savory meats and gravies.
• Holiday Pairing: It pairs beautifully with other classic sides like green bean casserole, stuffing, and cranberry sauce.
• Not Just for Holidays: This casserole is so easy, you can make it for a special Sunday dinner with pork chops or meatloaf.
• Garnish: Honestly, it needs nothing! That golden pecan topping is the star. Just bring the bubbling dish straight to the table and let the aromas do the talking.

Common Mistakes to Avoid

This recipe is simple, but a few tips will guarantee perfection.

• Watery Casserole: This happens if you don’t drain the canned sweet potatoes well enough after boiling.
  • Solution: Let the potatoes sit in the colander for an extra minute or two. Give it a good shake to release all the excess liquid before mashing.
• Lumpy Filling: This can happen if you don’t mash the potatoes enough or if your eggs don’t get mixed in properly.
  • Solution: Use an electric hand mixer for the filling (Step 3) instead of a masher. This will whip the potatoes and eggs into a smooth, fluffy, soufflé-like consistency.
• Uneven Topping: If you just dump the topping in one spot, it won’t be crunchy all over.
  • Solution: Use your hands to sprinkle the topping evenly, making sure to get all the way to the edges of the baking dish.

Storing and Make-Ahead Tips

This is a fantastic make-ahead side dish, which is a lifesaver during the holidays.

• Make-Ahead: You can assemble the entire casserole (both filling and topping) up to 2 days in advance. Cover it tightly with foil and store it in the refrigerator. When ready to bake, you may need to add 5-10 minutes to the baking time since it’s starting from cold.
• Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: The best way to reheat this casserole is in a 350°F (175°C) oven for about 15-20 minutes, or until warmed through. This helps the topping crisp up again. You can also reheat individual portions in the microwave.

Conclusion

This Easy Canned Sweet Potato Casserole proves that you don’t need complicated steps or a long list of ingredients to create a truly memorable and delicious holiday side dish. The creamy, rich filling combined with that buttery, sweet pecan crunch is a timeless combination for a reason. It’s the perfect, stress-free recipe to bring to a potluck or to serve at your own table, guaranteeing everyone leaves happy and full.

We hope this becomes a new holiday staple for you! Try it out and let us know in the comments how it turned out. Did you add any of your own variations? We’d love to hear your feedback. Don’t forget to rate the recipe and share it with your friends!

Frequently Asked Questions

Q1. Can I use fresh sweet potatoes instead of canned?

Absolutely! You will need about 3 cups of mashed sweet potato. The easiest way is to bake 3-4 medium sweet potatoes at 400°F (200°C) for about an hour, or until tender. Let them cool slightly, scoop the flesh out of the skins, and then proceed with Step 3 of the recipe.

Q2. Do I have to boil the canned sweet potatoes first?

The recipe calls for bringing them to a boil, which heats them through. This is important because it helps the butter melt and the sugar dissolve in Step 3, leading to a much smoother, more cohesive filling. It’s a quick step that makes a big difference.

Q3. Can I make this casserole ahead of time?

Yes! This is the perfect make-ahead dish. You can assemble the entire casserole (sweet potato layer and pecan topping), cover it tightly, and refrigerate it for up to 2 days before baking. You may need to add 5-10 minutes to the baking time if it’s going into the oven straight from the cold fridge.

Q4. Can I use walnuts instead of pecans in the topping?

Definitely. Chopped walnuts are a fantastic substitute and provide a very similar crunchy texture. Use the same amount (1 cup) and follow the directions exactly.

Easy Canned Sweet Potato Casserole with Pecan Topping

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• Author: Evelyn Marcella Rivera
• Total Time: 50 minutes
• Yield: 8 Servings 1x

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Description

This Canned Sweet Potato Casserole recipe is your ultimate holiday time-saver. It uses the brilliant shortcut of canned sweet potatoes to create a filling that is just as velvety and delicious as the from-scratch version, topped with a buttery, crunchy pecan topping. It’s a complete, crowd-pleasing side dish on the table in under an hour!

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Ingredients

Units USM Scale 1x2x3x

Sweet Potato Layer:

• 1 (40-ounce) can Canned Cut Sweet Potatoes, undrained
• 3/4 cup Granulated Sugar (or to taste)
• 1/3 cup Unsalted Butter, cut into pieces
• 1/3 cup Milk
• 2 Large Eggs
• 1 teaspoon Pure Vanilla Extract

Pecan Topping:

• 1 cup Chopped Pecans
• 3/4 cup Packed Brown Sugar (or to taste)
• 1/3 cup All-Purpose Flour
• 1/3 cup Unsalted Butter, melted

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Instructions

1. Preheat and Prepare Dish: Preheat your oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish (a 9×9 inch or small 7×11 inch dish is perfect).
2. Heat and Drain Sweet Potatoes: Place the entire contents of the canned sweet potatoes (including the liquid) into a medium saucepan. Bring the mixture to a boil over medium-high heat.
3. As soon as it boils, remove it from the heat. Carefully drain all the liquid from the potatoes.
4. Mix the Sweet Potato Filling: Transfer the hot, drained sweet potatoes to a medium bowl. Mash with a fork or potato masher until mostly smooth.
5. Add the white sugar, pieces of butter, milk, eggs, and vanilla extract. Mix with a spoon or a hand mixer until well combined and the filling is smooth and creamy.
6. Make the Pecan Topping: In a separate bowl, add the chopped pecans, packed brown sugar, all-purpose flour, and melted butter. Stir with a fork until the mixture is combined and crumbly, like wet sand.
7. Assemble and Bake: Pour the sweet potato mixture into your prepared baking dish and spread it into an even layer. Sprinkle the pecan topping evenly all over the sweet potato mixture.
8. Bake in the preheated oven for 35 minutes, o

Notes

• Drain Thoroughly: Drain the potatoes very thoroughly! The key to a creamy, not watery, casserole is to get rid of as much of the canning liquid as possible after heating.
• Topping Tip: Make sure all the flour in the topping is moistened by the melted butter. This helps it crisp up into a beautiful, streusel-like topping in the oven.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Side Dish, Casserole
• Method: Baking
• Cuisine: American, Southern

Nutrition

• Serving Size: 1 serving
• Calories: 435 kcal
• Sugar: 36 g
• Sodium: 180 mg
• Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 70 mg