Kids adore this Johnny Marzetti casserole that is suitable for a buffet. When my husband was a child, my mother-in-law used to make a simpler variation of this for him. This variation somewhat pushes the flavor profile. In order to get the perfect consistency and to allow the flavors to develop, I occasionally bake the dish after letting it sit overnight.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 16 |
| Yield: | 1 9×13-inch baking dish |
Ingredients
- 3 cups mashed cooked yams
- 2 eggs
- ½ cup butter, softened
- ½ cup white sugar
- ½ cup flaked coconut
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup brown sugar
- ½ cup butter, softened
- ½ cup all-purpose flour
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk yams, eggs, 1/2 cup butter, white sugar, coconut, milk, and vanilla together in a bowl until smooth; pour into a 9×13-inch baking dish.
- Stir pecans, brown sugar, butter, and flour together in a separate bowl until crumbly; sprinkle over the yam mixture.
- Bake in preheated oven until the topping is slightly browned, about 30 minutes.
Nutrition Facts
| Calories | 282 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 10 g |
| Sodium | 98 mg |
| Sugars | 16 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I will definitely be making this again!
Best sweet potatoes ever! I baked the potatoes and then peeled them. I used half & half instead of milk. Everyone gave my casserole rave reviews.
Cooked freak yams and used almond milk.
Made this today for Thanksgiving 2016. Absolutely Awesome. 5 stars! I added 1 TBL of cinnamon and 1/4 top of nutmeg. It’s definitely a keeper.
Love this! I was looking for a recipe like the one they make around where I grew up and this is almost as good. I left out the coconut though. I’ve made this several times now and have been told that it is excellent.
I had planned to do a different recipe, but I forgot about my sweet potatoes in the oven and way over-baked them. I had no options but something mashed. And I’m so glad! This recipe turned out to be amazing and everyone loved them for Thanksgiving dinner. My BIL commented that you could just put these into a pie crust and eat them for dessert! The pecan topping was by far the best part. Forget marshmallows, this is the way to eat sweet potatoes. I didn’t add the coconut because several people in my family don’t like it, so I look forward to making it again with the coconut. My changes were 1 more cup of sweet potatoes when I saw the amount of butter and sugar (and they were really sweet still) and I added 1 tsp. cinnamon and 1/2 tsp. nutmeg to the potato mixture. This is my new sweet potato recipe!
Delicious. Brought to a family members thanksgiving gathering. Everyone commented on how good these were–even the hostess who doesn’t eat sweet potatoes! I added 1teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon salt.
Hands down best sweet potatoes I’ve ever had. I didn’t change anything in this recipe & wouldn’t! The coconut really adds great flavor.
Heavenly.
Added 1tsp cinnamon, 1/2 tsp nutmeg and 1/2 tsp salt
This is as the title says the best sweet potato casserole. Good hot or cold. This is good enough for dessert. A real keeper of a recipe.