Island Yam Bake

Island Yam Bake


"Yams or sweet potatoes are popular Hawaiian island fare, made more festive for luaus and other celebrations with the addition of typical, homegrown Hawaiian flavors."


1 h 10 m servings 321 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 58.1g
  • 19%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place yams into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Return yams to the cooking pot, and mash with juice until smooth. Pack mashed yams into a 3 quart casserole dish, dot with butter, then sprinkle with brown sugar and nuts. Loosely cover with aluminum foil.
  4. Bake in preheated oven until hot and bubbly, 35 to 40 minutes.
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  1. 10 Ratings


This recipe is recommended. I added a pinch of cinnamon. My family liked it.

We had a Hawaiian themed dinner. This was good for the theme, but I prefer traditional sweet potatoes. I don't care for macademia nuts, but in this dish, it was pretty good.

I liked it! I added some leftover coconut milk (about 1/2 cup)and mixed it with the pineapple juice instead of orange juice. I also added cinnamon. I prefer it over the traditional marshmallow y...

it was ok - I had a laua and had these....prob won't make them again but they did serve it's purpose

It wasn't great, it wasn't bad. - average flavor

This is really good. I used 1/2 cup pineapple juice and 1/2 cup coconut milk. I also always use the stick blender to blend sweet potatoes/yams to smooth them out. This is divine.

I made this for our early Thanksgiving today and it was really good! I would probably up the brown sugar and lower the OJ blend next time but it was very tasty. I used canned sweet potatos (shh....

I made this for the requested yam dish at Thanksgiving. This was simple and light. I'd make it again.