A Savory & Sweet Easter with Bruce's

A Savory & Sweet Easter with Bruce's

It’s hard to believe that Easter is right around the corner!

In just a few days, kids will be dyeing and searching for colorful eggs, dressing to the nines in their Sunday best and digging through brightly colored baskets for Easter surprises and treats.

In addition to those activities, you'll probably sit down to a delicious home-cooked meal as part of your Easter traditions. While every family is different, many will enjoy a savory baked ham with all the fixings - mac & cheese, green beans, sweet potatoes, dressing and more.

And while there is certainly nothing wrong with traditions, its nice to mix it up sometimes.

In the spirit of trying something new, we asked professional chef and competitive cook, Michaela Rosenthal, to develop two unique recipes featuring Bruce's Yams that are picture perfect in an Easter spread.

And boy, did she deliver!

Her savory Double Potato & Ham Casserole is bursting with flavor! The casserole features crispy oven-baked, thinly cubed deli ham, fresh thyme and a savory Bruce's Yams sweet potato sauce. And for dessert, she's created a delicate Sweet Potato & Lemon Tart featuring a rich chocolate crust. Yum!

Please see the complete recipes below. And Happy Easter from all of us here at Bruce's Yams!

Double Potato & Ham Casserole (photo seen above)


  • 2 russet potatoes
  • 2 fresh sweet potatoes
  • 1 cup thinly cubed deli ham
  • 1 cup sliced white onion
  • 1 (15 oz.) can Bruce’s Yams Cut Sweet Potatoes in Syrup; drained
  • 1 (12 oz.) can evaporated milk
  • 1/2 cup butter; melted and cooled
  • 1/2 tsp. sea salt
  • 1/2 tsp. white pepper
  • 1/2 tsp. dried thyme
  • fresh thyme springs for garnish


  1. Heat oven to 350°F, and butter a 9” x 12” glass baking dish; set aside.
  2. Peel both types of potatoes and cube, making sweet potatoes slightly bigger as they cook faster than white potatoes. Transfer to a large mixing bowl along with the ham and onion.
  3. Place Bruce’s Yams Cut Sweet Potatoes, evaporated milk, butter, salt, pepper and dried thyme in a power blender and process until smooth.
  4. Pour mixture over the fresh potatoes, ham and onions and toss to coat well; transfer to buttered dish. Cover with tin foil and bake for 40 minutes.
  5. Uncover, reduce heat to 325°F and bake an additional 20 minutes (stirring once or twice) until potatoes are fork tender. Sprinkle with fresh thyme sprigs before serving, if desired.

Yield: 8 servings
Prep time: 15 minutes
Bake time: 60 minutes

Sweet Potato & Lemon Tart

Sweet Potato & Lemon Tart


  • 1 (16 oz.) box chocolate tart crust mix
  • 1 (15 oz.) can Bruce’s Yams Cut Sweet Potatoes in Syrup; drained
  • 2 tbs. melted butter
  • 1/2 tsp. pumpkin pie spice
  • 1-1/2 cups cold milk
  • 1 (3.4 oz.) box instant lemon pudding mix
  • 2 egg yolks*
  • 1/4 cup dairy sour cream


  1. Heat oven to 350°F.
  2. Make tart crust mix according to box directions (or make your own) and press into an 8” round tart pan.
  3. Bake crust for 20-25 minutes until the dough is no longer glossy; remove from oven and cool (do not remove from tart pan).
  4. In a power blender, whiz together Bruce’s Yams Cut Sweet Potatoes, melted butter and pie spice. When crust is cool, pour into the shell and chill 30 minutes.
  5. Whisk milk into the pudding mix along with the egg yolks and sour cream. Smooth mixture over the sweet potatoes and chill for an additional 2-3 hours before serving.

*Make sure to use pasteurized eggs when using raw. The egg yolk in the recipe can be omitted but tart will not be as custardy.

Yield: 6-8 slices
Prep time: 10 minutes
Bake time: 20-25 minutes
Chill time: 3 hours


Ashley Hopwood