Banana-Yam Casserole

Total Time:
45 min
10 min
35 min

8 servings

  • 2 tablespoons unsalted butter, for greasing the baking dish
  • 1 1/2 pounds yams, peeled and cut lengthwise into 1-inch thick slices
  • 5 ounces (about 32) sweetened round crackers (recommended: Maria Crackers), or graham crackers
  • 3/4 cup whole almonds, coarsely chopped
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, diced
  • 4 large ripe but firm bananas, peeled and halved lengthwise
  • 1 (10 1/2-ounce) bag mini marshmallows
Watch how to make this recipe.
  • Preheat the oven to 400 degrees F. Coat the bottom of a 13 by 9 by 2-inch glass baking dish with 2 tablespoons butter. Set aside

  • In a heavy medium pot add the yams and cover with cold water. Bring to a boil over high heat. Reduce the heat and simmer until tender, about 10 minutes. (The color of the yams will turn brighter).

  • Meanwhile, put the crackers, almonds, cinnamon, and salt in a food processor and pulse a few times to combine until coarse but not fully ground. Add 6 tablespoons butter and pulse until the mixture forms lumps slightly larger than peas. Refrigerate the streusel topping until ready to use.

  • Spread half of the bananas and yams in 1 layer in the bottom of the prepared dish. Sprinkle with half of the streusel and half of the marshmallows. Repeat to make 1 more layer. Bake until the marshmallows are golden, about 25 minutes. Serve warm.

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    This recipe is featured in:

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