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My review
Yummy Yam Casserole
LIZALOUISE
"I call this the 'recipe with legs' because every time I serve it, the recipe is requested. Even those who dislike yams and sweet potatoes love this tasty dish! This dish can be frozen, but freeze it without the pecan topping. Defrost before baking."
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Ingredients
1 h 55 m servings 491 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 375 degrees F (190 degrees C).
- Poke yams in several places with a fork, then cook them on high power in microwave oven until heated through and soft, about 20 minutes. When cooled, remove skins and place the yams in a large bowl.
- Beat yams until smooth. Then beat in one egg at a time, blending after each addition. Stir in 1/4 cup brown sugar, 1/8 cup melted butter, salt, cinnamon, allspice and nutmeg; beat until the mixture is light and fluffy.
- Transfer mixture to an ungreased 3 quart casserole dish. Arrange the pecans in a single layer on top. Sprinkle with remaining brown sugar and drizzle 1/4 cup melted butter over the top.
- Bake for 25 minutes in the preheated oven, or until browned and bubbly.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 491 calories; 25.5 g fat; 64.5 g carbohydrates; 7.6 g protein; 76 mg cholesterol; 399 mg sodium. Full nutrition
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Reviews
Read all reviews 233302 Ratings
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Most helpful positive review
11/22/2007
I put a review on this way back in 99 or 2000 and I have to say 7 or 8 years later, this is still a champion! I'll be forever grateful for this recipe. I thought the original poster would like t...
Most helpful critical review
12/22/2010
Good, but nothing GREAT! I like the pecans on top and I did decrease the butter!
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11/22/2007
I put a review on this way back in 99 or 2000 and I have to say 7 or 8 years later, this is still a champion! I'll be forever grateful for this recipe. I thought the original poster would like t...
11/15/2007
The hit of every Thanksgiving dinner I bring it to! I actually use yams from a can and it works just fine. Just drain most of the syrup before beating. This one will go in my Thanksgiving li...
10/16/2001
I omitted the eggs and butter from the yam mixture and used orange juice instead to make it a little more healthy (and add a little extra citrus kick). It was really great this way, not heavy at...
10/18/2005
I have never made anything with yams or would not have even claimed to be a fan of yams in the past, but this recipe was delicious! A couple things I did differently: I peeled and cut the yams i...
12/1/2003
Five Stars? YOU BET! This was fantastic. Readers: you are going to get tired of reading people saying, "I don't even like sweet potatoes/yams, but I LOVED this!" Because it's TRUE! I've ne...
11/29/2002
Yam haters all agree! This is the bomb! Very easy to make and I love the ability to prepare earlier and freeze. A time saver and a delicious side dish.
11/27/2003
I served this today to 12. It's tough to make a sweet potato casserole that doesn't "have legs", but I really like this one, and it went fast. It's a perfect combination of spices, easy to pre...
12/9/2005
I've made this for 2 holiday dinners and got tons of compliments. My mother says "it tastes just like pumpin pie" I AGREE! It's excellent. Excellent flavor and this is a guiltless pleasure. I ca...
10/10/2006
i didnt like this recipe, but my family loved it. if you are going to reheat in the microwave, you make want to remove the pecans before