Creamy Yam Casserole

My husband and I love yams! Our kids do not enjoy them as much as we do, but this Thanksgiving they fell in love with yams! I have done many Thanksgiving yam casseroles in previous years. I thought the marshmallow topped casserole would be a family favourite but it did not catch the attention of their taste buds like this one did! I hope that you enjoy this new family favourite!


3 ½ lbs cubed sweet potatoes or yams (I roasted my yams.)

¼ c       brown sugar

¼ c       white sugar

2          eggs, beaten

½ tsp   salt

4 tbsp  butter or lactose free alternative, softened

½ c       milk or non-dairy alternative (I used cashew milk)

½ tsp   vanilla extract


½ c       brown sugar

1/3 c    all-purpose flour (I used a GF flour mix)

3 tbsp  butter, softened

½ c       chopped pecans (I used this nut blender that I love)



Preheat oven to 325°F.

Roast sweet potatoes/yams, (my preference) or in a medium saucepan with water to cover, cook sweet potatoes/yams until tender. Drain.

In a large bowl mix the sweet potatoes/yams together with the casserole sugars, eggs, salt, butter, milk and vanilla extract. I used a hand mixer to make it smooth.

Transfer to a 9 x13 baking dish

For the topping, mix brown sugar and flour in a medium sized bowl. Cut in the butter until the mixture is course. Sprinkle topping over the sweet potato/yam mixture

Bake for 30 minutes or until the topping is a light brown.


Kathy Watson

As seen on