Baked Yam and Potato Casserole

Baked Yam and Potato Casserole

84

"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."

Ingredients

1 h 20 m servings 303 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  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

84
  1. 108 Ratings

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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 ...

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 breadcrumb...

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!