Herbed Scalloped Yams

Don't fret the holiday! If you're growing tired of your stand-by recipes, why not try this easy and delicious update?

By Molly O'Neill from Reader's Digest | November 2005
Spiced up YamsComstockCompleteSpiced up Yams

Tired of your traditional holiday yams? Update your recipe with the recipe below and create a modern tradition. Get more unique takes on everyday favorites from food expert, Molly O’Neill.


  • 1 1/2 pounds yams, peeled and cut into 1/4-inch slices
  • 2 tablespoons olive oil
  • 2 garlic cloves, pressed
  • 1 teaspoons salt
  • 1 teaspoons coarse black pepper
  • 1 tablespoons chopped fresh sage
  • 1 tablespoons chopped fresh parsley
  • 1 1/2 cups half-and-half

    How to make it 

  • 1

    Preheat oven to 350°F.

  • 2

    In large bowl toss all ingredients.

  • 3

    Transfer to lightly oiled casserole dish, spreading out slices with your fingers.

  • 4

    Bake 45 minutes or until potatoes are tender and top is golden brown.

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