Nothing screams "seriously good fall food" like sweet potato casserole. The best part of this recipe is that it calls for canned yams. Yes, I said it. Canned.
How much simpler can it get??
I was really laughing on Thanksgiving, because my gram-in-law commented on how good this was. She is definitely known for her amazing baking/cooking skills, and the look on her face when I told her the yams were from a can was priceless. I wish I had a camera at the moment!
This is an incredibly simple recipe that you can quickly throw together and let sit in the oven, while you're making other things.
How much simpler can it get??
I was really laughing on Thanksgiving, because my gram-in-law commented on how good this was. She is definitely known for her amazing baking/cooking skills, and the look on her face when I told her the yams were from a can was priceless. I wish I had a camera at the moment!
This is an incredibly simple recipe that you can quickly throw together and let sit in the oven, while you're making other things.
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 16 servings
Ingredients:
Directions:
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 16 servings
Ingredients:
- 2 cans Bruce's yams (58-oz. total)
- 1 cup sugar
- 2 eggs
- 1 teaspoon cinnamon
- Dash salt
- 2 cups Ritz crackers, crushed
- 1 cup pecan chips (or crushed pecan halves)
- 2 cups brown sugar
- 2 sticks (1 cup) melted butter
Directions:
- Preheat oven to 350 degrees F.
- Drain yams. Place in a medium bowl, and mash coarsely with a fork. Add the sugar, eggs, cinnamon, and salt; mix well. Place in a greased 9x13 baking dish.
- For the topping, mix crackers, pecans and brown sugar. Add butter and mix well to combine. Sprinkle on top of sweet potatoes.
- Bake 30 minutes and enjoy!
