Baked Yam and Potato Casserole

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.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 303 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 1 cup shredded mozzarella cheese
• salt and pepper to taste
• 4 tablespoons butter, divided
• 1 onion, thinly sliced
• 2 tablespoons dry bread crumbs
• 1 large sweet potato, thinly sliced
• 1 large potato, thinly sliced
• ¾ cup vegetable broth
• 1 tablespoon dried parsley (Optional)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

Step 2

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.

Step 3

In a small bowl, or measuring cup, combine flour and broth. Pour over potatoes.

Step 4

Sprinkle cheese, bread crumbs and parsley over the potatoes. Dot with remaining butter. Cover.

Step 5

Bake in preheated oven for 1 hour, or until potatoes and onions are soft.