Peach-Yam Casserole

Peach yam casserole

The Spruce

Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 8 servings
Nutrition Facts (per serving)
511 Calories
25g Fat
36g Carbs
37g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 511
% Daily Value*
Total Fat 25g 32%
Saturated Fat 9g 45%
Cholesterol 119mg 40%
Sodium 293mg 13%
Total Carbohydrate 36g 13%
Dietary Fiber 3g 9%
Protein 37g
Calcium 65mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Getting tired of plain old canned yam casserole at Thanksgiving? Give yourself and your family a break from traditional sweet potatoes and yams with this version that includes peaches. This easy recipe takes all of 50 minutes because you use canned yams (sweet potatoes) and canned peaches. If you're a purist, you can also use home-baked or boiled yams and fresh peaches. 


  • 2 (17-ounce) cans yams (drained)
  • 1 (16-ounce) can peach slices (drained and chopped into 1/4-inch pieces)
  • 1/2 cup pecans (chopped)
  • 1/2 cup brown sugar (firmly packed)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg (freshly grated)
  • 1/8 teaspoon salt
  • 3 tablespoons butter (cold, cut into 1/4-inch pieces)
  • 1 1/2 cups miniature marshmallows

Steps to Make It

  1. Gather the ingredients and preheat oven to 350 F.

    Ingredients for casserole
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  2. In a large bowl, slightly mash the yams, leaving large chunks.

    Large bowl of mashed yams
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  3. Fold in the peaches until well-combined.

    Fold in peaches
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  4. Pour into a 1 1/2-quart casserole dish.

    Pour into dish
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  5. Sprinkle yam mixture with 1/2 cup chopped pecans.

    Sprinkle nuts into yam mixture
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  6. In a separate small bowl, whisk together the brown sugar, flour, cinnamon, 1/4 nutmeg, and salt.

    Mix brown sugar and flour
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  7. Using two butter knives in a criss-cross motion or a pastry blender, cut in the cold butter until mixture resembles coarse crumbs.

    Criss cross butter knives
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  8. Evenly distribute brown sugar mixture over the yams and peaches.

    Evenly distribute butter sugar mixture
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  9. Bake for 30 minutes. Remove from oven and set to broil.

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  10. Cover the peach-yam casserole with 1 1/2 cups miniature marshmallows and broil until lightly browned.

    Cover casserole with marshmellows
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  11. Serve and enjoy!

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.