Yam Casserole

 Yams. What a wonderful, wonderful vegetable. Maybe a little starchy, but so delicious and full of potassium and vitamin c!IMG_7256

Sweet potatoes and yams are often used interchangeably in recipes, but they are quite different. After some intensive research, I found that sweet potatoes are the white, sweeter potatoes, whereas yams are a gold or orange colour. Both are quite high in fiber, but sweet potatoes might be slightly more nutrient dense.

So if you’re looking for that boost of nutrients, I’m sure this recipe could be made with sweet potatoes instead of yams.

This casserole is really more like dessert in its original form. I change it around a bit to have less sugar (my original family recipe calls for 1 cup of it!) and highlight the natural sweetness of the yams instead. It has a crust of pecans and gluten-free flour, adding a crunch to the mashed potatoes.



Yam Casserole
Serves 8
Sweet yams coated with a pecan topping.
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Cook Time
35 min
Cook Time
35 min
  1. 3 cups yam (approx 7 small potatoes)
  2. 2 eggs
  3. 1/4 cup melted palm oil
  4. 1 tbsp xylitol, palm sugar, or 1 tsp stevia
  5. 1/2 cup unsweetened almond milk
  6. 1 tsp vanilla extract
  1. 1 cup brown rice flour
  2. 1/2 cup palm sugar
  3. 1 cup chopped pecans
  4. 1/3 cup melted palm oil
  1. Preheat oven to 350 degrees.
  2. Peel and cut the ends off the yam and boil until quite soft, approx. 20 minutes.
  3. Mash potatoes in a large bowl.
  4. Add eggs, milk, palm oil, vanilla, and sweetener of choice.
  5. Pour into a greased 8x8 casserole dish
  6. Combine the topping in a medium bowl until lumpy, then crumble over the mashed yams.
  7. Bake for 35 minutes.
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