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Yummy Yam Bread

By Heather Tyner

Ever wish you could have your Thanksgiving favorites all year round? Well now you can, with Yummy Yam Bread. This quick bread takes all the goodness of sweet and savory yam casserole and puts it in one delicious bread.

  • Yield: 8 servings
  • Portion size: 3/4” slice
  • Oven: 350⁰ F
  • Bake: 1 hour



  • 1 c yams (mashed) 
  • 1/2 c butter (melted) 
  • 1 1/2 tsp vanilla extract 
  • 2 large eggs 
  • 2 c self-rising flour 
  • 3/4 c brown sugar 
  • 1/2 tsp salt 
  • 2-3 tsp cinnamon 
  • 1/4 tsp ground cloves 
  • 1/2 tsp nutmeg 
  • 1 c chopped pecans (optional) 
  • 1 c raisins (optional) 


  • 1/2 c marshmallows 
  • 2 tbsp butter (melted) 
  • 1/4 c brown sugar Cinnamon (to taste) 
  • Yam skins (crisped)



Peel skin from 2 yams, set aside. Cut yams into small pieces. Add yams to boiling water, cook until soft, about 30 minutes. Drain water. Place yams in bowl and blend until smooth. Stir butter, vanilla and eggs into yams. In separate bowl, combine flour, sugar, salt, cinnamon, cloves and nutmeg. Add yam mixture, fold in nuts and raisins. Pour into a 9” greased loaf pan, bake for 50 – 55 minutes. Remove from oven, add topping, put back in oven for 5 more minutes.


Combine melted butter and brown sugar, brush over yam skins. Sprinkle with cinnamon, place on baking sheet, broil for 5 minutes until crisp and golden brown. Add marshmallows and pour over bread.

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