Mashed Yam Casserole
![photo by lazyme](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/13/66/79/picyU6IXi.jpg)
photo by lazyme
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/pasta.png)
![photo by *Parsley*](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/13/66/79/picEDBZ45.jpg)
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
directions
- Preheat oven to 350. Lightly spray a 2 quart casserole dish with nonstick cooking spray.
- Boil yam chunks in salted water until tender (about 10-15 minutes, depending on the size of your chunks). Drain.
- Place cooked, drained yam chunks in a large bowl. Add banana. Mash together with a potato masher.
- Add 3 tbsp butter and the sour cream. Mash to combine well. Mash in the salt, cinnamon, ginger and nutmeg.
- Place mashed mixture into prepared casserole dish. Evenly drizzle with the 1 tbsp melted butter.
- Bake uncovered, at 350 for 20 minutes or until top just begins to slightly brown.
Questions & Replies
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Reviews
-
I really enjoyed this recipe when my MIL introduced it to me a few Thanksgiving seasons ago. I love the hint of banana in this dish. It adds the right amount of sweetness to the sweet potatoes (or yams). I will make it for Thanksgiving this year but with modifications since my daughter is allergic to dairy. I will use vegan butter (Earth Balance) and Toffuti sour cream.
RECIPE SUBMITTED BY
*Parsley*
United States