Sweet Potato Casserole With Canned Yams

Easy Sweet Potato Casserole

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

 

Course: Side Dish

Cuisine: American

Servings: 8

Calories: 300 kcal

Author: Brandie @ The Country Cook

Ingredients

• 1 29 oz can sweet potatoes drained
• ½ cup salted butter melted
• ⅓ cup milk
• ¾ cup sugar
• 1 tsp vanilla extract
• 2 Eggland’s Best eggs beaten
• For the topping:
• 5 tbsp salted butter melted
• ⅔ cup brown sugar
• ⅔ cup flour
• 1 cup chopped pecans

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Instructions

1. Preheat oven to 350f degrees. In a large bowl, mash the sweet potatoes and stir in melted butter, milk, sugar, vanilla extract and beaten Eggland’s Best eggs. Stir until combined well.
2. Pour sweet potato mixture into a 2-quart (8-inch square) baking dish.
3. In a bowl, combine the melted butter, brown sugar, flour and chopped pecans. Use a fork or your fingers until mixture becomes small crumbles.
4. Sprinkle crumbles over sweet potato mixture.
5. Bake uncovered for 30-40 minutes until topping is golden brown. Let casserole cool for at least 15-20 minutes before serving. This is important as the casserole will set-up as it cools.