sweet potato casserole recipe with canned yams
- The Best sweet potato casserole recipe with canned yams
- Creamy Sweet Potato and Canned Yam Casserole
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Creamy Sweet Potato and Canned Yam Casserole Works
- ❓ Frequently Asked Questions About Creamy Sweet Potato and Canned Yam Casserole
The Best sweet potato casserole recipe with canned yams
The canned yams add a natural sweetness and creaminess that makes the sweet potatoes shine, and the texture is always just right—soft but not mushy. Plus, it’s surprisingly good for you. Sweet potatoes are packed with vitamins A and C, fiber, and even some potassium, making it a nutritious way to enjoy a cozy dish without feeling guilty. It’s the kind of meal that’s easy to make ahead, so you can prep it in advance and just reheat when the time comes. My family always finds themselves reaching for seconds, and honestly? That’s the best kind of satisfaction.
Creamy Sweet Potato and Canned Yam Casserole
A comforting baked dish blending tender sweet potatoes and creamy canned yams with a savory tomato sauce and fluffy dough base. Perfect for a cozy weeknight meal.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup milk (or unsweetened almond milk)
- 1 large egg
- 1/2 cup shredded cheddar cheese
- 2 medium sweet potatoes, peeled and diced
- 1 (15 oz) can cream-style canned yams, drained
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup shredded mozzarella cheese
👨🍳Directions
-
1
Preheat oven to 400°F. In a large bowl, whisk together flour, salt, milk, egg, and cheese until smooth. Let dough rest 10 minutes. -
2
In a separate bowl, mix diced sweet potatoes, drained canned yams, tomato sauce, garlic, and heavy cream until well combined. -
3
Pour the dough mixture into a greased 9×13-inch baking dish. Spread the sweet potato-yam mixture evenly over the top layer. -
4
Sprinkle shredded mozzarella evenly over the filling. Bake uncovered for 25–30 minutes, or until the top is golden and the center is tender.
🔧Equipment
- Mixing bowls
- Whisk
- Oven-safe baking dish (9×13 inches)
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Sweet Potato and Canned Yam Casserole Works
❓ Frequently Asked Questions About Creamy Sweet Potato and Canned Yam Casserole
How do I adjust the sweetness if my tastebuds prefer less sugar?
You can reduce the sugar by about 25% by substituting half the brown sugar with light corn syrup or maple syrup. If you’re using canned yams instead of fresh sweet potatoes, they’re already sweeter, so you may need to cut back even further—start with 1–2 tablespoons and taste as you go.
Can I make this ahead of time and reheat it?
Yes! This casserole tastes even better the next day. Reheat in the oven at 350°F (175°C) for 15–20 minutes, or warm it gently in a microwave until steaming. If it’s too dry, add a splash of milk or cream to restore moisture.
What if I don’t have a baking dish, but I have a deep skillet?
A deep skillet works fine, but you’ll need to preheat it first. Pour the batter into the skillet, cover loosely with foil, and bake at 375°F (190°C) for 30–35 minutes, flipping halfway through. Check for doneness with a toothpick—it should come out clean.
Why does the recipe call for canned yams instead of fresh sweet potatoes?
Canned yams are pre-cooked and sweeter, so they reduce the need for extra browning or caramelization. If using fresh, you’ll want to roast them first at 400°F (200°C) for 20–25 minutes before mixing them into the casserole.
Can I make this recipe gluten-free or nut-free?
Yes! Swap the gluten-containing ingredients for gluten-free oats and a gluten-free flour blend (like almond or rice flour). For nut-free, ensure your vanilla extract, brown sugar, and other ingredients are certified nut-free.
