I looked at recipes for sweet potatoes or yams for years, but none really worked for me. At my house we just fry it in butter or shortening, sometimes with brown sugar. Most of the recipes add spices, such as nutmeg, to make more food on the table. I want the dish to be the main dish, not the table, and time after time it fails.
At my place, we pretty much use sweet potatoes and yams interchangeably. Most supermarkets here do not even sell sweet potatoes. From personal experience, I prefer yams because they are actually slightly sweeter than yams – go figure.
Last Thanksgiving (2010) I made a loaded solana (white) with cheddar cheese, onions, garlic, and bacon. I also had the old camp friedyams and I decided to try some of the mashed potatoes with a few pieces of yams and they tasted great together. This led me to the idea of making yams with the same ingredients with a few tweaks.
The yam recipe I came up with is all my own idea, but there are probably similar recipes online somewhere. I decided to turn it into a casserole.
I had an epiphany and came up with the idea of using Campbell’s Condensed Cheddar Cheese Soup for a creamy texture that would add texture. sift in the mashed yams. For a condensed soup, it’s not as salty as you think, so don’t worry about it being too salty. I prepared the milk with the channel, but it made the casserole a little watery, so I use half of the milk, unless the yams you use are larger.
I added smoked bacon for a nice smoky flavor that went well with the yams. Try good thick bacon for best results.
I used shredded cheddar cheese because it just seems to blend in with the bacon and yams. I’m not a fan of Velveeta cheese but this also works. Or get adventurous and try Monterey Jack or Pepper Jack cheese for extra lime heat.
I did not add the mace to the casserole, but I asked for it in one of my servants. It tasted good, but I still prefer it without the mace – it’s up to you.
Sweet Potato (Yams)Casserole recipe
Ingredients
3 large sweet potatoes or yams
1 can of soup cheddar cheese
1 milk can (soup can)
4 ounces bacon, crumbled
1 medium onion, diced
3 cloves of garlic, chopped
1/2 cup shredded cheddar cheese
1 / 2 cup casserole dish
6. Sprinkle everything with shredded cheddar cheese and bread crumbs.
7. Bake the casserole in an oven pre-heated to 400 degrees for about 10-15 minutes until the cheese is melted and the bread crumbs are nice and golden brown.
