Baked Yam and Potato Casserole Recipe

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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.

—Christine Darlene

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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.

—Morgan Ravenwood

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96 Ratings

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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.

—LBASHI

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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!

—GIZMO911

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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.

—Tiffany101179

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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.

—Juddbee

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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!!!

—JAYENNA

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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.

—Diaryofamadbathroom

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Nutrition

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.

Nutritional Information

Baked Yam and Potato Casserole

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 303
Calories from Fat: 148

% Daily Value *
Total Fat 16.5g 25 %
Saturated Fat 10.2g 51 %
Cholesterol 49mg 16 %
Sodium 384mg 15 %
** Potassium 483mg 14 %
Total Carbohydrates 29.3g 9 %
Dietary Fiber 3g 12 %
Protein 10.2g 20 %
Sugars 6g
Vitamin A 139 %
Vitamin C 26 %
Calcium 33 %
Iron 13 %
** Thiamin 15 %
** Niacin 32 %
** Vitamin B6 21 %
** Magnesium 13 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.