Sweet Potato Casserole with Bacony Granola

The shortcuts here? Canned yams and a genius topping made with store-bought granola.
Publish date:
Sweet Potato Casserole with Bacony Granola

Recipe by Tara Holland

Start to Finish: 45 minutes

Servings: 8


  • 2 cans (40 oz. each) yams in syrup, drained
  • 8 tbsp. butter—6 tbsp. melted, 2 tbsp. cut into small pieces
  • 2 large eggs, beaten
  • 2 tbsp. pure maple syrup
  • 3/4 tsp. ground allspice
  • 3 cups pecan, almond, or walnut granola
  • 6 slices bacon, cooked and crumbled


1. Preheat the oven to 375°. Using an electric mixer, in a large bowl, beat the yams, melted butter, eggs, maple syrup, allspice, and 1/4 tsp. salt until smooth. Transfer to a greased 9-inch square baking dish. Top with the granola. 

2. Cover the dish with foil and bake for 20 minutes. Remove the foil. Scatter the chopped butter and bacon on top of the yams. Bake, uncovered, until the top is browned in spots, about 10 minutes. Let cool for 5 minutes before serving.

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