Although Thanksgiving cooking is a labor of love for me, it's totally understandable if you might want to cut a few corners where you can. And this year, a sweet potato casserole from Everyday Family Cooking founder Samantha Erb is very much calling my name. Why? Because 1) it's totally delicious and 2) takes all of five minutes to prep.
At the heart of Erb's recipe is a pantry ingredient that's often underrated: canned yams. Sold ready to eat, these shelf-stable wonders instantly cut down on Turkey Day recipe prep and help free you up to, y'know, actually celebrate. "I love an easy recipe so I can enjoy more time with my family," Erb says. "The holidays can get overwhelming when you're making so many dishes."
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What Are Canned Yams?
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Ingredients You Need to Make This Easy Canned Sweet Potato Casserole
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Canned yamsUnsalted butterBrown sugarAn eggGround cinnamonSaltMini marshmallowsChopped pecans
Erb says she won't fault you if you prefer to use fresh sweet potatoes in lieu of canned. In that case, she recommends peeling them, boiling until tender, cooling, cutting into large chunks and proceeding with the recipe as written.
How to Make Canned Sweet Potato Casserole
The process of putting together canned sweet potato casserole is so simple that it practically makes itself.
Start by preheating your oven to 350°. Spray a 1-quart baking dish with nonstick cooking spray and set aside. Drain the canned yams and put them in a large mixing bowl. Mash them up using a potato masher or the back of a wooden spoon. Mix in melted butter, brown sugar, an egg, cinnamon and salt.
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My Honest Thoughts AboutCanned Sweet Potato Casserole
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After making the dish, I'm thrilled and humbled to report that this casserole tasted just as good as the versions I've made with sweet potatoes I've roasted from scratch. I'm laughing at myself for not trying the convenient canned kind sooner.
For me, the big selling point of this dish is the speed. The prep took maybe five minutes, and then all I needed to do was pop the dish in the oven. It has to be one of the easiest casseroles I’ve ever made.
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Tips for Making Canned Sweet Potato Casserole
And I would know. After just 90 seconds under the intense heat, my marshmallow topping ended up too charred to serve. Exhibit A:
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Fortunately, the filling wasn't harmed, and I was able to scrape off the burned layer and try again with the extra marshmallows and pecans I had on hand. This time, I turned the oven light on, watched more closely and pulled out the casserole after only a minute or so. (Side note: I also discovered in doing this that my broiler cooks unevenly, so I needed to reposition my pan midway through.) The topping came out much better on my second attempt, and the finished dish was wonderful. Exhibit B:
Courtesy Korin Miller
Related: Yes, You Absolutely Can Make Your Own Cream Cheese Right at Home—Here's How
Source:
• Samantha Erb, food content creator and founder of Everyday Family Cooking.
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