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Ingredients
| sweet potatoes: 1 whole potato (thinly sliced) |
| russet potatoes: 1 whole potato (thinly sliced) |
| onions: 1 (thinly sliced) |
| salted butter: 4 Tbl (divided) |
| salt (to taste) |
| black pepper (to taste) |
| all-purpose flour (unsifted): 2 Tbl |
| soup - vegetable broth: 3/4 cup |
| mozzarella cheese, whole milk (shredded): 1 cup |
| bread crumbs: 2 Tbl |
| dried parsley: 1 Tbl (optional) |
Baked Yam and Potato Casserole
Credit: AllRecipes
User rating:
"I created this dish after getting tired of all those yam recipes using brown sugar and marshmallows. This makes sweet potatoes taste more like they should - a side dish rather than a dessert. Also, you can easily adapt this recipe to vegan simply by using soy cheese. It's worked well for me in the past."
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Prep Time
20 min -
Cook Time
60 min -
Servings
4 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In the prepared dish, make a single layer of sweet potato slices. Place a few onion slices on top, dot with butter, and sprinkle with salt and pepper. Repeat, alternating layers of white and sweet potatoes.
- In a small bowl, or measuring cup, combine flour and broth. Pour over potatoes.
- Sprinkle cheese, bread crumbs and parsley over the potatoes. Dot with remaining butter. Cover.
- Bake in preheated oven for 1 hour, or until potatoes and onions are soft.