Baked Yam and Potato Casserole Recipe -
Baked Yam and Potato Casserole Recipe

Baked Yam and Potato Casserole

Recipe by  

"I created this dish after getting tired of all those yam recipes using brown sugar and marshmallows. This makes sweet potatoes taste more like they should - a side dish rather than a dessert. Also, you can easily adapt this recipe to vegan simply by using soy cheese. It's worked well for me in the past."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. In the prepared dish, make a single layer of sweet potato slices. Place a few onion slices on top, dot with butter, and sprinkle with salt and pepper. Repeat, alternating layers of white and sweet potatoes.
  3. In a small bowl, or measuring cup, combine flour and broth. Pour over potatoes.
  4. Sprinkle cheese, bread crumbs and parsley over the potatoes. Dot with remaining butter. Cover.
  5. Bake in preheated oven for 1 hour, or until potatoes and onions are soft.
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Reviews More Reviews

Most Helpful Positive Review
Oct 31, 2006

Everyone at the table wanted this recipe. I've never seen anything like it. The onions take on the sweetness of the yams and have an almost carmelized taste - yum! I would suggest cooking it uncovered for an additional 15 min. to really cook it all the way through and melt/brown the top crust. Also, try to cut the potatos super thin while the yams are sliced thicker because the yams tend to cook to quickly while the potatos take longer to cook.

Most Helpful Critical Review
Mar 09, 2011

Lacks a lot of flavor, definitely needs more salt and herbs. I added sage. It was also much too wet. I had to drain the extra liquid out.

Nov 30, 2004

This recipe was great - it's first savory sweet potato dish I've had, and I definitely like more than the candied sweet potatoes. I would recommend a few alterations though - Omit the breadcrumbs, they're not necessary. Bake for 30 min without the cheese, then add cheese, and bake for 30 min more so cheese doesnt buurn. Next time I might add some cheese between the layers of potatoes. I definitely will want to make this again with the alterations I mentioned.

Jul 24, 2003

I used Monterey Jack Cheese and chicken boullion instead of Mozzerella cheese and veg boullion. -only because it was in my fridge. Excellent side dish with Turkey!

Mar 10, 2008

This was an excellent flavor combination. I made a few adjustments though. I used a deeper dish and did several layerings. I also used beef broth instead of vegetable and eliminated the bread crumbs and flour. I peeled the potatoes as well and added cheese in with every layer, as well as a lot of butter. My husband loved it so much that he ate three helpings and took the rest to work the following day, he even asked me to make it again often.

Dec 04, 2003

What a great change from the usual sweet potato casserole. I used more sweet potatoes than white and also mixed chicken broth and half and half and it turned out delicious.

Aug 29, 2003

I thought this was wonderful!!! I followed the recipe for the most part, but made one addition. I mixed in some heavy whipping cream with the vegetable broth and flour. I got rave reviews on this dish!!!

Jul 24, 2003

This was good but I felt it needed something more. I am going to change the butter/chicken stock ratio next time to make it richer.


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  • Calories
  • 303 kcal
  • 15%
  • Carbohydrates
  • 29.3 g
  • 9%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 10.2 g
  • 20%
  • Sodium
  • 384 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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