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Andrew Fowler

Canned Yam Sweet Potato Casserole

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 4 cups drained canned cut sweet potatoes in light syrup from about two 29-oz cans
  • 1 can crushed pineapple 8 oz, drained thoroughly
  • 2 large eggs
  • 3 tbsp unsalted butter melted, for filling
  • 1/4 cup whole milk
  • 3/4 tsp fine salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 3/4 cup crushed buttery round crackers
  • 1 tbsp unsalted butter melted, for topping
  • 1 tsp unsalted butter for the dish

Method
 

  1. Heat oven to 350°F; grease a 2-quart dish. Drain canned potatoes in a colander 10 minutes; measure 4 cups. Separately drain and gently press pineapple.
  2. Mash potatoes mostly smooth; mix in eggs, filling butter, milk, salt, cinnamon, and vanilla.
  3. Fold in pineapple; spread in dish.
  4. Toss cracker crumbs with topping butter; scatter over filling. Bake 35 to 40 minutes until crust golden and center reaches 160°F.
  5. Rest 10 minutes so filling holds together on spoon.