16 Easy Canned Yams and Sweet Potato Recipes

Just because canned yams are pantry staples doesn’t mean they can’t shine on your dinner table. Whether you’re craving a quick weeknight side or a cozy holiday classic, these 16 easy recipes turn humble ingredients into comfort food gold. Get ready to discover your new favorite sweet potato dish!

Classic Candied Yams

Skip the fussy sides—these candied yams are all about sticky, sweet caramelization. Canned yams get glorified with brown sugar, butter, and a marshmallow blanket. Bake until bubbly and bronzed.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 45 minutes

Ingredients

• 2 (15-ounce) cans of yams, drained
• 1/2 cup brown sugar (packed)
• 4 tablespoons unsalted butter, cut into pats
• 1 cup mini marshmallows
• Pinch of salt
• 1/2 teaspoon vanilla extract (optional but good)

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. Spread drained yams in an even layer in the dish.
3. Sprinkle brown sugar over yams, then dot with butter pats. Add a pinch of salt and vanilla if using.
4. Bake uncovered for 30 minutes, until syrup is bubbling and yams are heated through.
5. Remove from oven and top evenly with mini marshmallows.
6. Return to oven and bake 10–15 minutes, until marshmallows are puffed and golden brown. Keep an eye on them—they burn fast!
7. Let rest 5 minutes before serving. Tip: For extra caramelized edges, broil for 1–2 minutes at the end.

Zesty? Not these—they're pure sweet comfort. The yams turn tender and buttery, the marshmallow top gets toasty, and the syrup coats every bite. Serve warm alongside a honey-glazed ham or with a scoop of vanilla ice cream.

Sweet Potato Casserole

U missed the classic marshmallow-topped sweet potato casserole? Forget it—this version swaps marshmallows for a buttery pecan streusel that gets all toasty and crunchy. It’s sweet, nutty, and totally addictive.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Sweet Potato Base

• 3 lbs sweet potatoes (about 4 medium), peeled and diced
• 1/4 cup unsalted butter, melted
• 1/4 cup brown sugar, packed
• 2 large eggs
• 1/2 cup milk (any kind works)
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/4 tsp cinnamon

For the Pecan Streusel

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 cup chopped pecans
• 1/4 cup unsalted butter, cold and cubed
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F. Grease a 9×13-inch baking dish or a 2-quart casserole dish.
2. Place the diced sweet potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to medium and simmer for 15–20 minutes, until fork-tender. Drain well.
3. Transfer the drained sweet potatoes to a large mixing bowl. Mash with a potato masher or fork until smooth—lumps are fine for texture. Let cool for 5 minutes.
4. To the mashed sweet potatoes, add the melted butter, brown sugar, eggs, milk, vanilla, salt, and cinnamon. Stir until just combined. Do not overmix or the casserole will be dense.
5. Spread the sweet potato mixture evenly into the prepared baking dish. Smooth the top with a spatula.
6. In a separate medium bowl, make the streusel: combine the flour, brown sugar, chopped pecans, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs with pea-sized butter pieces.
7. Sprinkle the streusel evenly over the sweet potato base.
8. Bake for 30–35 minutes, until the streusel is golden brown and the filling is set around the edges. The center should jiggle slightly but not look liquidy. Let rest for 10 minutes before serving.

Zap it in the microwave for a quick reheat if you have leftovers—though honestly, it disappears fast. The crunchy pecan streusel is the perfect contrast to the creamy, velvety sweet potato filling. Serve it as a show-stopping holiday side or a cozy weeknight indulgence.

Creamy Mashed Sweet Potatoes

Forget the fussy holiday mash—this one's a weeknight win. Canned sweet potatoes get a glow-up with butter, cinnamon, and a splash of cream. Ready in 15 minutes, it's the side dish that'll steal the show.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

• 2 cans (15 oz each) sweet potatoes, drained
• 3 tbsp butter
• 1/4 cup heavy cream, plus a splash more if needed
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 tbsp brown sugar (optional, for extra sweetness)

Instructions

1. Step 1: Drain the canned sweet potatoes in a colander and give them a quick rinse to remove any syrup. Pat them dry with paper towels—excess liquid will make the mash watery.
2. Step 2: In a medium saucepan over medium heat, melt the butter until it bubbles but doesn't brown.
3. Step 3: Add the drained sweet potatoes to the pan and mash with a potato masher or fork until mostly smooth. (Tip: For extra creaminess, use a hand mixer on low speed, but don't overmix or they'll turn gummy.)
4. Step 4: Stir in the heavy cream, cinnamon, salt, and brown sugar if using. Keep stirring over low heat for 2–3 minutes until everything is warm and well combined.
5. Step 5: Taste and adjust—add a pinch more cinnamon or a splash more cream if you want it looser. (Tip: Warm the cream before adding to keep the mash hot.)
6. Step 6: Transfer to a serving bowl and serve immediately. (Tip: For a fun twist, swirl in a tablespoon of maple syrup or a sprinkle of chopped pecans on top.)

Smooth, creamy, and just sweet enough—this mash is a cozy side that pairs with everything from roasted chicken to weeknight burgers. The cinnamon gives it a warm hug of flavor, while the cream keeps it luscious. Leftovers? They're even better the next day, cold or reheated.

Sweet Potato Coconut Soup

Whip up this bright, creamy Sweet Potato Coconut Soup in just 25 minutes. Canned yams make it speedy while coconut milk and ginger add luscious depth. A pinch of curry gives it that extra warmth you crave on a chilly evening.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

The Goods

• a couple tablespoons of coconut oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• a thumb-sized piece of fresh ginger, grated
• 1 teaspoon curry powder
• 1 (15 oz) can sweet potato yams, drained
• 1 (13.5 oz) can full-fat coconut milk
• 2 cups vegetable broth
• salt and pepper, to taste
• optional: a squeeze of lime and fresh cilantro for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Tip: Using coconut oil adds an extra layer of coconut flavor.
2. Add garlic and ginger; stir for 1 minute until fragrant. Tip: Grate ginger on a microplane for the best texture.
3. Stir in curry powder and cook for 30 seconds until fragrant.
4. Add drained yams, coconut milk, and vegetable broth. Bring to a simmer.
5. Simmer for 10 minutes, stirring occasionally.
6. Remove from heat and blend until smooth using an immersion blender. Tip: If using a stand blender, let the soup cool slightly and blend in batches to avoid splatters.
7. Season with salt and pepper. Serve hot with a squeeze of lime and a sprinkle of cilantro if desired.

Bold and velvety, this soup balances sweet, spicy, and creamy in every spoonful. Serve it with crusty bread for dipping, or top with toasted coconut flakes for crunch. It’s a bowl of comfort that comes together fast.

Oven-Baked Sweet Potato Fries

Oven-baked sweet potato fries? Yes, please. Canned sweet potato strips save time without sacrificing crunch. Let's get these crispy.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Fries

• 2 (15-ounce) cans sweet potato strips, drained
• 3 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss the drained sweet potato strips with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
3. Spread strips in a single layer on the prepared baking sheet, ensuring they aren't overlapping. (Tip: overcrowding leads to steaming, not crisping.)
4. Bake for 12 minutes, then flip each strip. (Tip: use a spatula to gently turn them.)
5. Continue baking for another 10–13 minutes, until edges are golden and crispy. (Tip: watch closely in the last few minutes to prevent burning.)
6. Remove from oven and let cool for 2 minutes – they'll crisp up more as they cool.

Bite into these and you'll get that perfect balance of smoky paprika and sweet potato. Serve with a garlic aioli or ketchup for dipping. They're dangerously addictive – you've been warned.

Sweet Potato and Pepper Hash

Okay, one can of yams is about to become your new favorite shortcut. This Sweet Potato and Pepper Hash is smoky, savory, and done in under 20 minutes—perfect for breakfast, brunch, or even a quick dinner side.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

Main Ingredients

• 1 can (15 oz) yams, drained and roughly chopped
• 1 poblano or bell pepper, deseeded and diced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika (or a generous shake)
• ½ tsp ground cumin
• Salt and black pepper to taste
• A splash of water or broth (optional, for deglazing)

Instructions

1. Drain the canned yams and pat them dry with a paper towel. (Tip: extra dry = extra crispy edges.)
2. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering.
3. Add the diced onion and pepper; cook 4–5 minutes, stirring occasionally, until softened and lightly charred.
4. Push the veggies to one side and add the minced garlic to the empty spot. Cook 30 seconds until fragrant.
5. Toss in the chopped yams, smoked paprika, cumin, and a pinch of salt and pepper. Spread everything into an even layer—don’t stir for 2 minutes to get a good sear.
6. Flip and stir gently; continue cooking 3–4 more minutes, until yams are heated through and starting to brown. If it looks dry, add a splash of water to create steam.
7. Taste and adjust salt/pepper. Serve hot.

Zap it with a fried egg on top for a breakfast bowl that’ll make you forget it came from a can. The sweet-smoky combo with crunchy edges is pure comfort—try it in a taco or alongside grilled chicken for a next-level side.

Classic Sweet Potato Pie

Forget the store-bought stuff—this sweet potato pie is pure comfort in a crust. Made with canned yams (because who has time to roast?), this filling is spiked with warm spices and baked until silky. It’s the dessert that’ll steal the show at any table.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 55 minutes

Ingredients

• 1 can (15 oz) yams, drained but not rinsed
• 1/2 cup evaporated milk (or a splash)
• 2 large eggs, lightly beaten
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 unbaked 9-inch pie crust (store-bought or homemade)

Instructions

1. Preheat your oven to 350°F.
2. In a large bowl, mash the drained yams with a fork until smooth—no big lumps.
3. Stir in the evaporated milk, beaten eggs, brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until just combined; don’t overmix or it’ll get gummy.
4. Pour the filling into the unbaked pie crust. Smooth the top with a spatula.
5. Bake for 50–55 minutes, until the edges are set and the center jiggles slightly like set Jell-O. Tip: if the crust browns too fast, tent it with foil halfway through.
6. Cool on a wire rack for at least 2 hours before slicing. This sets the custard properly—no runny slices!

Your pie will have a creamy, custard-like texture with a deep molasses-y sweetness from the yams. Serve it with a cloud of whipped cream or a scoop of vanilla ice cream—trust me, you'll want seconds.

Sweet Potato Muffins

Loves a good shortcut? Canned sweet potatoes are the secret to these ultra-moist, spiced muffins. They're packed with flavor, ready in under an hour, and perfect for breakfast or a midday snack.

Serving: 12 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 can (15 oz) sweet potatoes, drained and mashed
• 1/2 cup melted butter (or a splash of oil)
• 2 large eggs
• 1/2 cup milk (any kind)
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease well. (Tip: Use a cookie scoop for even portions.)
2. In a large bowl, mash the drained sweet potatoes until smooth. Add melted butter, eggs, milk, brown sugar, granulated sugar, and vanilla. Whisk until combined.
3. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Pour the dry ingredients into the wet mixture. Stir gently with a spatula just until no streaks of flour remain. Do not overmix—overmixing makes muffins tough.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full. (Tip: For a bakery-style dome, let batter rest 5 minutes before baking.)
6. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Lather these muffins with a smear of salted butter or cream cheese—the sweetness plays perfectly with a little salt. They'll stay moist for days, if they last that long.

Fluffy Sweet Potato Pancakes

Skip the box mix—these fluffy pancakes get sweetness and moisture from canned yams. The batter comes together in minutes, and the result is a tender, spiced stack perfect for lazy weekends.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Pancakes

• 1 can (15 oz) yams, drained and mashed
• 1 cup all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 large egg
• 3/4 cup milk (plus a splash more if needed)
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

For Serving

• Maple syrup, for drizzling
• Butter, for serving
• Chopped pecans (optional)

Instructions

1. Mash the drained yams in a large bowl until smooth. No need for a perfect puree—small lumps add rustic texture.
2. Whisk in the egg, milk, melted butter, and vanilla until combined.
3. In a separate bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
4. Pour the dry ingredients into the wet and stir until just combined. Pro tip: Don't overmix; a few lumps keep the pancakes fluffy. If the batter is too thick, add a splash of milk.
5. Heat a nonstick skillet over medium heat (about 350°F). Lightly butter the pan. Tip: Test the heat by sprinkling a drop of water—if it sizzles, it's ready.
6. Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
7. Flip and cook until golden brown, another 1–2 minutes.
8. Serve immediately with a pat of butter, a generous drizzle of maple syrup, and chopped pecans if desired.

Zesty maple and cinnamon meld into every bite. These pancakes are so tender they almost melt—perfect for a cozy morning. Swap pecans for toasted coconut or add a pinch of ginger for a twist.

Gluten-Free Sweet Potato Casserole

Buckle up because this gluten-free sweet potato casserole is about to steal the show. Creamy mashed yams meet a crunchy almond flour crumble that's basically dessert masquerading as a side. No one will know it's gluten-free—just trust the process.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Sweet Potato Layer

• 2 cans (15 oz each) canned yams, drained and mashed
• 1/4 cup melted butter
• 1/3 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup milk (any kind)

For the Almond Flour Crumble Topping

• 1 1/2 cups almond flour
• 1/2 cup packed brown sugar
• 1/4 cup cold butter, cut into small cubes
• 1/2 cup chopped pecans (optional but highly recommended)

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the mashed yams, melted butter, brown sugar, eggs, vanilla, and milk until smooth. Don’t overmix—it’s okay if a few lumps remain.
3. Pour the sweet potato mixture into the prepared dish and spread it evenly with a spatula.
4. Make the crumble: In a separate bowl, combine almond flour and brown sugar. Add the cold butter cubes and use a pastry cutter or your fingers to work them in until the mixture looks like coarse sand. Stir in the chopped pecans.
5. Sprinkle the crumble topping in an even layer over the sweet potatoes. Don’t press it down—let it sit loosely for maximum crunch.
6. Bake for 25-30 minutes, until the topping is golden brown and the filling is set around the edges (a slight jiggle in the center is fine). Pro tip: If the topping browns too fast, tent with foil halfway through.
7. Let it cool for at least 10 minutes before serving. This gives the crumble time to crisp up even more.

Velvety sweet potato base gives way to a buttery, nutty crumble that shatters with every bite. Serve it warm alongside roasted turkey or straight from the dish with a spoon—no judgment.

Sweet Potato Curry

Just crack open a can of sweet potatoes and transform them into a creamy, dreamy curry that's weeknight-easy. Coconut cream makes it luscious, while curry spices and veggies pack the punch. Ready in 30 minutes? Let's go.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

Produce

• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 thumb-sized piece ginger, grated
• 2 cups fresh spinach

Canned Goods

• 1 can (15 oz) sweet potatoes, drained and rinsed
• 1 can (13.5 oz) coconut cream

Spices

• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp garam masala

Pantry

• 2 tbsp coconut oil
• 1/2 cup vegetable broth (or water)
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 2 tbsp coconut oil in a large skillet over medium heat. Add diced onion and bell pepper—make sure they're cut uniformly so they cook evenly—and sauté 5 minutes until softened.
2. Stir in minced garlic and grated ginger, cook 1 minute until fragrant.
3. Add curry powder, turmeric, cumin, and garam masala. Stir constantly for 30 seconds to toast the spices—this deepens the flavor dramatically.
4. Pour in coconut cream and vegetable broth, stirring to combine. Bring to a gentle simmer.
5. Add drained sweet potatoes, breaking them into bite-sized chunks if needed. Let simmer 10 minutes, stirring occasionally, until the sauce thickens slightly.
6. Toss in spinach and cook 2 minutes until wilted. Don't overdo it—spinach turns bitter if cooked too long.
7. Stir in lime juice, salt, and pepper. Taste and add a pinch more salt or a squeeze of lime if you want it brighter.

Just spoon it over fluffy basmati rice or tear off a piece of naan for dipping. The creamy, spiced sauce clings to every bite—pure comfort with a kick.

Baked Sweet Potato Chips

Perfectly crispy chips without the fryer? These baked sweet potato chips are a game-changer. Thinly sliced canned yams, tossed in a little oil and sea salt, then baked until golden and crunchy.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

• 1 can (15 oz) yams, drained and thinly sliced (about 1/8 inch thick)
• 2 tbsp olive oil
• 1 tsp sea salt, plus more for sprinkling

Instructions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. Drain the canned yams and pat them very dry with paper towels. (Tip: moisture is the enemy of crispiness!)
3. In a large bowl, toss the yam slices with olive oil and sea salt until evenly coated.
4. Arrange slices in a single layer on baking sheets, not overlapping. (Tip: overcrowding steams them, so give each chip space.)
5. Bake for 12 minutes, then flip each slice and bake for another 10–15 minutes, until golden and crispy. Watch closely at the end to prevent burning. (Tip: edges should be curling and centers firm.)
6. Remove from oven and let cool on the baking sheets for 5 minutes to crisp up further. Sprinkle with a little extra sea salt if desired.

Just when you thought snacking couldn't get easier—these chips are dangerously addictive. They're perfect for dipping in ketchup or eating straight from the tray. The slight sweetness from the yams balances the salt for a crave-worthy crunch.

Sweet Potato Tacos

Okay, stop everything. Canned yams get a spicy glow-up in these 10-minute tacos. Chili, avocado, beans—crunchy, creamy, done.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

For the filling

• 1 (15-ounce) can yams (in light syrup), drained and rinsed
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1 (15-ounce) can black beans, drained and rinsed

For serving

• 8 small corn tortillas
• 2 ripe avocados
• Juice of 1 lime
• A handful of fresh cilantro, chopped
• Hot sauce (optional)

Instructions

1. In a small bowl, mix chili powder, cumin, smoked paprika, and salt. Set aside.
2. Heat olive oil in a large nonstick skillet over medium-high heat until shimmering.
3. Add drained yams and cook, stirring occasionally, for 3 minutes. Tip: Don't move them too often—let them get a little char for texture.
4. Sprinkle the spice mixture over the yams and stir to coat. Cook 1 more minute until fragrant.
5. Add black beans to the skillet and stir to combine. Cook 2 minutes, just until beans are warmed through. Remove from heat.
6. While the filling cooks, warm tortillas: hold each directly over a gas flame for 15–20 seconds per side, or wrap in a damp paper towel and microwave 30 seconds. Stack and cover.
7. Make quick guacamole: halve avocados, remove pits, scoop flesh into a bowl. Mash with a fork, leaving some chunks. Stir in lime juice and a pinch of salt.
8. Assemble tacos: spoon yam-bean mixture down the center of each tortilla. Top with guacamole, cilantro, and a few dashes of hot sauce if you want heat.

Crispy edges, creamy guac, and that sneaky sweet-spicy kick from the yams—every bite is a party. Serve with extra lime wedges and maybe a cold beer. You’ll be amazed these came from a can.

Sweet Potato Black Bean Burgers

Kick your grill game into high gear with these Sweet Potato Black Bean Burgers. Using canned yams and black beans, they come together in minutes. The secret? A handful of oats for binding and a quick chill before hitting the flames.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) yams (sweet potatoes), drained and mashed
• 1/2 cup rolled oats
• 1/4 cup finely chopped red onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 4 burger buns
• Optional toppings: avocado, lettuce, tomato

Instructions

1. In a large bowl, mash the black beans with a fork, leaving some chunks for texture.
2. Add the mashed yams, oats, red onion, garlic, olive oil, smoked paprika, cumin, salt, and pepper. Stir until just combined — overmixing makes burgers tough.
3. Divide the mixture into 4 equal portions and shape into patties about 3/4-inch thick. Place on a parchment-lined baking sheet and refrigerate for 15 minutes to firm up.
4. Preheat a grill or grill pan to medium-high heat (about 375°F). Lightly oil the grates.
5. Grill the patties for 5-6 minutes per side, until grill marks appear and they are heated through. Avoid pressing down with a spatula — it releases moisture.
6. Toast the burger buns on the grill for 1-2 minutes. Assemble burgers with patties and your favorite toppings.

Ultra-satisfying with a crispy exterior and tender, flavorful interior, these burgers hold their own against any meat patty. Try them with a dollop of chipotle mayo or smashed avocado for a creamy kick. Perfect for your next cookout.

Sweet Potato Breakfast Hash

This sweet potato hash is the one-pan breakfast you didn't know you needed. Crispy yams, salty bacon, and runny eggs—pure morning gold.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

Hash

• 1 can (15 oz) yams, drained and roughly chopped
• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 tbsp olive oil
• Salt and black pepper to taste

Eggs

• 2 large eggs

Instructions

1. Heat olive oil in a large nonstick skillet over medium-high heat. Add the chopped bacon and cook until crispy, about 5 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the drippings in the skillet.
2. Add diced onion to the drippings. Cook, stirring occasionally, until softened and translucent, about 3 minutes.
3. Add the drained yams to the skillet and spread them in an even layer. Let them cook undisturbed for 5 minutes to develop a crispy crust. Then flip sections of the hash with a spatula and cook another 5 minutes, flipping once more if needed for even browning.
4. Season the hash with salt and pepper. Use the back of a spoon to create two small wells in the hash. Crack one egg into each well.
5. Reduce heat to low, cover the skillet, and cook until the egg whites are set but yolks are still runny, about 4 to 6 minutes. For firmer yolks, cook 2 minutes longer.
6. Sprinkle the cooked bacon back over the hash and eggs. Optionally, garnish with chopped fresh parsley. Serve immediately.

Just imagine digging into that crispy, savory-sweet pile with a fork—absolute heaven. Serve it straight from the skillet for maximum laziness points.

Slow Cooker Sweet Potato Chili

You’ve been sleeping on canned yams—until now. This slow cooker chili is packed with sweet-spicy vibes, thanks to tender yams, hearty kidney beans, and a cumin punch. Set it and forget it for a cozy dinner that practically makes itself.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 480 minutes

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) yams in syrup, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes with green chiles
• 1 cup tomato sauce
• 1 cup vegetable broth
• 2 tablespoons ground cumin
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Heat the olive oil in a skillet over medium heat. (Tip: Sautéing the aromatics in oil releases their flavor — don't skip this step.)
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Transfer the onion and garlic to the slow cooker.
5. Add the drained yams (rinsing removes the sugary syrup so the chili isn't too sweet), drained kidney beans, diced tomatoes, tomato sauce, vegetable broth, cumin, chili powder, salt, and pepper.
6. Stir everything together until well combined.
7. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until flavors have melded and the yams are tender. (Tip: Low and slow gives the best depth of flavor, but high works in a pinch.)
8. Before serving, mash some of the yams against the side of the slow cooker to thicken the chili — this creates a creamy base without any dairy.
9. Ladle into bowls and serve hot — top with avocado or cilantro if you like.

Pro tip: scoop this chili over a baked potato or pile it on top of a crunchy tostada. The yams melt into the broth, creating a creamy texture that’ll have you going back for thirds. Seriously, the leftovers are even better the next day.

Conclusion

Zipping through this list of 16 easy canned yams and sweet potato recipes, you’ll find quick, delicious meals for any night. Try a few, share your favorites in the comments, and don’t forget to save this on Pinterest!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.