Yam/Sweet Potato Casserole

Recipe Summary

  • Preparation: Easy
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Yield: 16 servings


  • Potatoes:
  • 2¼ lbs MicroBaker Yams/Sweet Potatoes
  • 1 cup half-and-half
  • ¾ cup brown sugar, packed
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 2 large eggs
  • cooking spray
  • Topping:
  • miniature marshmallows
  • ½ cup all-purpose flour
  • ¼ cup brown sugar, packed
  • ¼ tsp salt
  • 2 Tbsp chilled butter, cut into small pieces
  • ½ cup chopped pecans, toasted


  • Preheat oven to 375°F.
  • Following MicroBaker Yam/Sweet Potato instructions on the package, place unopened, sealed MicroBaker Yam/Sweet Potato in microwave. Do not puncture holes in wrap! Cook on HIGH for 6-8 minutes. Cooking times may vary. For 2 MicroBakers, cook 4 additional minutes. Potatoes may whistle in microwave. Use caution when removing MicroBakers from microwave, they will be hot! Pull easy open strip and let cool.
  • Place potatoes in a large bowl. Add half-and-half, ¾ cup sugar, 1 tsp salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9 inch baking dish coated with cooking spray.
  • To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, ¼ cup sugar, and ¼ tsp salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375° for 30 minutes or until golden brown.

Source: Cooking Light, November 2006; Recipe by Julianna Grimes Bottcher