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Generated four-panel process illustration for small-batch sweet potato casserole with canned yams

Small-Batch Sweet Potato Casserole with Canned Yams

Canned sweet potatoes make a short batch of casserole without peeling or boiling fresh potatoes. Drain the chunks, mash them with butter and cinnamon, then scatter a small pecan crumble over the top. This version serves two as a side and uses a nut topping rather than marshmallows.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting 5 minutes
Total Time 40 minutes
Servings: 2 side servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup drained canned sweet potatoes or yams, mashed about 250 g; measure after draining and mashing
  • 1 tablespoon butter 14 g; softened, for filling
  • 1 teaspoon brown sugar optional for filling; omit initially for syrup-packed potatoes
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 1 pinch fine salt
  • 1 tablespoon milk optional; only if the mash is too stiff
  • 2 tablespoons chopped pecans for topping
  • 1 tablespoon all-purpose flour for topping
  • 1 tablespoon packed brown sugar for topping
  • 1 teaspoon butter about 5 g; softened, for topping

Equipment

  • 1 Sieve
  • 1 Mixing bowl and fork
  • 1 Small 5-inch square oven-safe dish
  • 1 Food thermometer

Method
 

  1. Heat the oven to 350°F (175°C). Drain the canned sweet potatoes in a sieve. Mash them with a fork, then measure 1 cup of mash, about 250 g. Set excess potatoes aside for another use. Lightly grease the small baking dish using a little of the measured filling butter.
  2. Stir the remaining filling butter, vanilla, cinnamon and salt into the mash. Taste before adding the optional teaspoon of brown sugar, particularly with syrup-packed potatoes. Add up to one tablespoon of milk only if needed for spreading. Spoon the mixture into the dish and smooth the surface gently.
  3. Mix the chopped pecans, tablespoon of flour and tablespoon of brown sugar in a small bowl. Rub in the teaspoon of softened topping butter until small clumps form. Scatter over the filling in a loose layer. Do not press the crumbs into a dense lid or add marshmallows to this measured version.
  4. Bake for about 20–25 minutes, until the topping is lightly browned and the filling is hot throughout. Check that the center reaches 165°F (74°C) with a food thermometer. If the nuts darken early, cover loosely with foil and continue heating. Rest for five minutes before serving.

Notes

Recipe development note: This formulation has not been kitchen-tested. Times and yields are estimates; follow the texture, doneness and product checks.
Measure the sweet potatoes after draining: 1 cup of mash, approximately 250 g. Can sizes and drained yields differ, so one whole can is not the measurement for this recipe. Use a small 5-inch square baking dish with room above the filling. The estimated total includes a five-minute rest after baking.
Refrigerate leftovers within two hours, or within one hour above 90°F (32°C), using a shallow container. Keep at 40°F (4°C) or below and use within three to four days. Reheat until the center reaches 165°F (74°C). Cover if the topping is browning before the filling is hot. Store any unused canned potatoes according to the label after transferring them to a suitable covered container.