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Yam Casserole

This yam casserole recipe is made with fluffy sweet potatoes topped with a crunchy, candy-like topping. It's the ideal Thanksgiving side dish to make in advance! 
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dinner, Side Dish
Cuisine: American
Keyword: sweet potato casserole, yam casserole
Servings: 8 servings
Calories: 777kcal


  • 9x13 baking dish
  • Large pot
  • stand mixer fitted with a paddle attachment
  • Mixing bowls


Yam Casserole

  • 6 medium yams, about 3 pounds, peeled and cubed
  • 1/2 cup dark brown sugar
  • 1/2 cup butter, softened
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup milk
  • 2 large eggs
  • 1/2 teaspoon vanilla extract


  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 4 Tablespoons butter
  • 1 cup chopped pecans


  • Preheat your oven to 375 degrees F. 
  • Grease a 9x13 baking dish and set aside.
  • Bring a large pot of water to a boil and add the cubed yams. Boil for 15 minutes then strain the yams and discard the water.
    6 medium yams, about 3 pounds, peeled and cubed
  • Add the yams to a stand mixer fitted with a paddle attachment along with the brown sugar, butter, salt, black pepper, milk, eggs and vanilla extract.
    1/2 cup dark brown sugar, 1/2 cup butter, softened, 2 large eggs, 1/2 cup milk, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon vanilla extract
  • Beat the yams until well blended and creamy.
  • Scoop the yam mix into the greased baking dish.
  • In a separate, medium sized bowl, mix all of the topping ingredients together until well blended. The topping should be crumbly like a pie topping.
    1/2 cup flour, 1/2 cup brown sugar, 4 Tablespoons butter, 1 cup chopped pecans
  • Sprinkle the topping over the yam casserole in the pan.
  • Bake the casserole for 25 to 30 minutes. The topping should be golden brown and slightly crisp.
  • Let cool for 10 minutes before scooping and serving.


If you’d like to add marshmallows to the yam casserole, remove the casserole from the oven after 20 minutes, sprinkle 2 cups of mini marshmallows on the top of the casserole and return it to the oven for 5-10 more minutes. The marshmallows will be nice and golden brown.


Serving: 1serving | Calories: 777kcal | Carbohydrates: 124g | Protein: 9g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 485mg | Potassium: 2716mg | Fiber: 14g | Sugar: 30g | Vitamin A: 1057IU | Vitamin C: 54mg | Calcium: 118mg | Iron: 3mg