Yummy Yam Casserole Recipe - Allrecipes.com
Yummy Yam Casserole Recipe
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Yummy Yam Casserole
This casserole is creamy and crunchy, and not too sweet. See more
  • READY IN ABOUT 2 hrs

Yummy Yam Casserole

Recipe by  

"I call this the 'recipe with legs' because every time I serve it, the recipe is requested. Even those who dislike yams and sweet potatoes love this tasty dish! This dish can be frozen, but freeze it without the pecan topping. Defrost before baking."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    25 mins

    1 hr 55 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Poke yams in several places with a fork, then cook them on high power in microwave oven until heated through and soft, about 20 minutes. When cooled, remove skins and place the yams in a large bowl.
  3. Beat yams until smooth. Then beat in one egg at a time, blending after each addition. Stir in 1/4 cup brown sugar, 1/8 cup melted butter, salt, cinnamon, allspice and nutmeg; beat until the mixture is light and fluffy.
  4. Transfer mixture to an ungreased 3 quart casserole dish. Arrange the pecans in a single layer on top. Sprinkle with remaining brown sugar and drizzle 1/4 cup melted butter over the top.
  5. Bake for 25 minutes in the preheated oven, or until browned and bubbly.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 22, 2007

I put a review on this way back in 99 or 2000 and I have to say 7 or 8 years later, this is still a champion! I'll be forever grateful for this recipe. I thought the original poster would like to know how this recipe and her willingness to share it has become a family tradition in another person's home. My mother made something called 'Yam Puff' for years. Early in my marriage I could not find that favorite recipe and tried this one. This one was even better and I've now made it for 8 or 9 years straight. Thanks again! Thank you to all the wonderful people here who share their best-loved recipes.:-D

Most Helpful Critical Review
Dec 23, 2010

Good, but nothing GREAT! I like the pecans on top and I did decrease the butter!

Nov 15, 2007

The hit of every Thanksgiving dinner I bring it to! I actually use yams from a can and it works just fine. Just drain most of the syrup before beating. This one will go in my Thanksgiving lineup for years to come!

Dec 20, 2003

I omitted the eggs and butter from the yam mixture and used orange juice instead to make it a little more healthy (and add a little extra citrus kick). It was really great this way, not heavy at all. I did however use the 1/4 melted butter for the topping. It was really tasty and I will surely make it again.

Jan 10, 2006

Five Stars? YOU BET! This was fantastic. Readers: you are going to get tired of reading people saying, "I don't even like sweet potatoes/yams, but I LOVED this!" Because it's TRUE! I've never seen my mom eat yams and she ate more helpings than anyone else. This is an absolute keeper. Wonderful recipe, thanks so much!

Oct 18, 2005

I have never made anything with yams or would not have even claimed to be a fan of yams in the past, but this recipe was delicious! A couple things I did differently: I peeled and cut the yams into medium pieces, put them in a microwave-safe bowl, added 1/2 cup water and microwaved them, covered, for 12 minutes. This made it much easier. Also, I halved this recipe. It was more than enough for 6 people. Another thing I did different, was I chopped the nuts and mixed them up with the butter and brown sugar and then sprinkled that mixture on top of the mashed yams. This casserole had just the right amount of sugar and spices. It was perfect! My two kids (4&3) loved it, too, which was nice for me! I think I might try adding a little orange juice next time I make it and see how that is. Thanks Liza!

Oct 12, 2003

Yam haters all agree! This is the bomb! Very easy to make and I love the ability to prepare earlier and freeze. A time saver and a delicious side dish.

Dec 20, 2003

I served this today to 12. It's tough to make a sweet potato casserole that doesn't "have legs", but I really like this one, and it went fast. It's a perfect combination of spices, easy to prepare, and you can easily cut the sugar and butter by a third and still have great results. I was very pleased with my guests' reaction. Thanks LL.


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  • Calories
  • 491 kcal
  • 25%
  • Carbohydrates
  • 64.5 g
  • 21%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 25.5 g
  • 39%
  • Fiber
  • 9 g
  • 36%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 399 mg
  • 16%

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

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