Recipe by Holly
"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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sweet potato, thinly sliced
potato, thinly sliced
onion, thinly sliced
salt and pepper to taste
shredded mozzarella cheese
dry bread crumbs
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.
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.
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.
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!
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.
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.
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!!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Yam and Potato Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 148
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