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    Yam Casserole – Creamy yams with fall spices and crunchy, buttery pecans create a decadent Southern classic! Delight your family with the perfect balance of crunchy, creamy, and sweet in every forkful. It’s a holiday staple you’ll want to make all year long!

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    3 pounds sweet potatoes
    4 tablespoons unsalted butter
    ¼ cup brown sugar
    ¼ cup maple syrup
    1 ½ teaspoons ground cinnamon
    11/2 teaspoon ground cloves
    ½ teaspoon salt
    1 teaspoon vanilla extract
    ½ cup pecans – coarsely chopped

    How to Make Yam Casserole

    Prep – Preheat the oven to 350℉/177℃. Lightly grease a 9×13-inch casserole dish with cooking spray. Wash, peel, and dice the sweet potatoes into ¾-inch cubes or bite-size chunks. Place the sweet potato cubes in the prepared casserole dish.

    Mix – In a small bowl, combine the butter, brown sugar, maple syrup, cinnamon, cloves, and salt. Microwave for about 30 seconds or until the butter melts, then stir well.

    Assemble – Pour the butter mixture over the sweet potatoes in the casserole dish, add vanilla, and stir to coat.

    Cook – Cover the casserole pan with aluminum foil, transfer it to the oven, and roast for 30 minutes.

    Chop – While the sweet potatoes are roasting, roughly chop the pecans. After your casserole has baked for 30 minutes, add the chopped pecans. Give everything a good stir, then roast for an additional 15-20 minutes uncovered until the sweet potatoes are very soft and the liquid in the casserole dish has reduced to a sticky candy coating.

    Serve hot, and enjoy!

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