Mashed Yam and Sweet Potato Casserole
Tue, Mar 9, 2010
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I like serving mashed sweet potatoes and yams instead of mashed potatoes with most meals because they are so flavorful and host to many vitamins and nutrients. They have more water than regular potatoes so I find that I use less milk and butter to get the creamy texture that we like. And the yams especially add a great pop of color to any plate!
If your family doesn’t want to get rid of regular mashers you can make both kinds and let your family try them both or swirl the two together. Add leftover sweet potato mashers to your pancakes to add more nutrients to your breakfast.
- 1 yam
- 1 sweet potato
- ¼ cup milk
- 1 Tbsp brown sugar, divided in half
- 1 Tbsp butter, optional {I typically don't use butter with yams or sweet potatoes because they are already so moist and flavorful.}
- Place the sweet potatoes/yams on a baking sheet and bake them at 400 degrees for 1 hour, or until they are soft and can be easily cut with a table knife.
- Let them cool for 5-10 minutes or until they are cool enough to be handled.
- Remove the skin and put the flesh in a bowl.
- Mash them, adding milk and 1½ tsp brown sugar to taste.
- Serve them as mashed sweet potatoes/yams or make the casserole.
- To make the casserole, spread the mashed sweet potato/yam mixture in a casserole pan or divide them into individual oven-safe ramekins.
- Sprinkle them with roughly 1½ tsp brown sugar.
- Bake them at 350 degrees until the brown sugar melts, covering them with foil to help the brown sugar melt if needed.
Tags: baked sweet potatoes, brown sugar, mashed sweet potatoes, milk, sweet potatoes, yams
Kelsey,
I did the mashers and they were so yummy! The whole family loved them. I love the idea of baking the potato and then just removing the skin and mashing. Much easier than peeling the potato, cutting it up and cooking it on the stove. Probably maintains more of the nutrients as well. This one is a keeper!
Julie