Sweet Potato Pie Casserole with Canned Yams (No Crust)

side view of sweet potato pie on cooling rack

5 from 2 votes

Sweet Potato Pie Casserole with Canned Yams (No Crust)

A creamy sweet potato pie casserole made with canned yams and a sweet, crunchy pecan topping. No crust, no peeling, no marshmallows, and it can be made ahead.

Prep Time15

Cook Time40

Total Time55

Course: Side Dish

Cuisine: American

Diet: Kosher

Servings: servings

Calories: 325kcal

Author: Marni Katz

Ingredients

Filling

40 oz Can sweet potatoes/yams drained
½ cup Sugar
½ cup Almond milk or whole milk, soy milk, coffee rich
1 teaspoon Vanilla
2 Eggs

Topping

¾ cup Brown sugar packed
½ cup Flour
1 cup Chopped pecans
¼ cup Butter or margarine, plant based butter substitute

Instructions

Prepare an 8" springform pan by spraying liberally with cooking spray and wrapping the bottom in aluminum foil. Preheat the oven to 400℉.
In a blender or large mixing bowl with a hand mixer, combine drained sweet potatoes, sugar, almond milk, vanilla, and eggs. Pour smooth filling mixture into the prepared springform pan.
In a small bowl, combine brown sugar, flour, pecans and butter. Once combined, spread evenly on top of sweet potato mixture.
Bake at 400℉ for 35-40 minutes, until the middle is set. If it’s getting too dark, but middle is not yet set, lightly cover with foil.

Notes

Yam Substitute: If you don't want to use canned yams, easily swap mashed sweet potatoes in the same quantity and follow the recipe as written.

Make Ahead Tips

To make and freeze ahead of time: Bake the sweet potato casserole all the way through, and then let it cool completely. Wrap it well in layers of plastic wrap and then top with foil for best results and then put into the freezer. Sweet potato casserole freezes well up for up to three months.
To make ahead unbaked: assemble, cover, and refrigerate up to 2 days without the topping, add the topping just before baking and bake as directed.
To make a day in advance: Follow the recipe as directed and let cool. Cover well and refrigerate once cooled completely. Before serving, bring to room temperature on the counter and then reheat on 300℉ for about 20 minutes. You don't want to dry it out, just warm it up.

If you are making this far in advance, I would consider doubling the recipe and baking it in an disposable aluminum pan for easy transfer from freezer to oven.

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