Yams Richard

New Orleans is one of our favorite places. On our first trip there, in 1977, we visited—through pure luck—two of its greatest restaurants: Antoine’s, where we had pompano en papillote (in a paper bag) and Brennan’s, for its famous breakfast. We took away two Hurricane glasses from Brennan’s,

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Yams Ree-shard’

Our Thanksgiving standby since the 70s.
Prep Time30 mins
Cook Time35 mins
Resting time30 mins
Total Time1 hr 5 mins
Course: Dinner
Cuisine: American, Thanksgiving
Keyword: casserole, family favorites, sweet potatoes, Thanksgiving, yams
Servings: 12 Thanksgiving feasters, if you’re lucky.
Author: dad


  • Favorite 8 or 9-inch family casserole dish
  • Potato masher
  • spatula


  • 3 lb yams Preferred are fresh yams, peeled or not, 1/2" diced, and boiled in water to cover for 15 minutes. Then drained and mashed. Over-achievers get extra credit if you roast, cool, peel, and then mash the yams. But full disclosure, canned yams are just about as good.
  • 1/4 tsp nutmeg Grating fresh nutmeg on your microplane is always preferable to using already-ground.
  • 1/4 tsp ground cinnamon
  • salt and pepper to taste
  • 4 oz salted butter (1/2 stick), melted Or, unsalted, then add some salt.
  • 1/2 cup heavy whipping cream or half-and-half to your taste
  • 1/3 cup raisins
  • 1/3 cup chopped pecans
  • 16-20 each large marshmallows Adjust number so that your casserole is just covered. Too many is overkill; too few is just too bad.


  • Prepare fresh yams if using or open the can.
  • In a large bowl, use potato masher and spoon or spatula to combine yams, nutmeg, salt and pepper, cinnamon, melted butter, cream.
  • Mix in raisins and pecans.
  • Add mixture to casserole dish, spread evenly. (You can set this aside now several hours or more in the fridge before baking in the final run-up to dinner.)
  • Just before baking, add marshmallows. Have them touching, but not jammed in.
  • Bake at 350° for 35 minutes and remove from oven. They'll stay plenty warm for half an hour or more.
  • Serve and enjoy!


This is a great and easy recipe that can be handed off to a child or wannabe cook to prepare. They and you will be proud that you did.
Be careful and watch your proportions. This year I used a 40 oz can instead of a full 3 lbs. of yams but still used 1/2 cup of cream (as the recipe says). I got yam soup, just about. Other times, I’ve used up to 4 lbs. of fresh yams, roasted, and amped up the spices, etc. a bit. Everything turned out fine.

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