Recipe by LoriInIndiana
For as long as I can remember, this dish has been an accompaniment to the holiday meals at our house. It is my very favorite with ham, I love that sweet and salty thing. I can't guarantee I'll convert it to your favorite too, but I'm willing to give it a try! Give it a go, ok?
Top Review by carmel housewife
Lori- we must have the same tastebuds...and we are both Hoosiers! Thanks for trying some of my recipes. Just wanted to let anyone who considers this recipe for your sweet potatoes know that, even though it is a side, it is SUPPOSED to be sweet! Often, people put marshmallows on top and that makes it even sweeter. I've always made my version of this dish for the holidays using brown sugar, some marshmallows and pecans, but this year I used fresh sweet potatoes/yams and topped it with toasted coconut and it was a huge hit. You won't believe how great it is with the fresh yams. Love your recipes!
- 2 tablespoons cornstarch
- 1 cup milk, cold
- 1 (40 ounce) can yams, drained (we use Bruce's)
- 1⁄4 cup butter or 1⁄4 cup margarine, softened
- 2 eggs, beaten
- 3⁄4 cup sugar
- 1 dash cinnamon
- 1 cup corn flakes, crushed
- 1⁄2 cup brown sugar
- 3⁄4 cup butter
- 1 cup coconut
Directions See How It's Made
- In a large mixing bowl, dissolve the cornstarch in the milk.
- In a separate bowl, mash the yams with a fork.
- Add the yams, butter, eggs, sugar, and cinnamon to the cornstarch and milk and mix well.
- Pour into a 13x9 glass baking dish.
- Bake 20 minutes at 400°F.
- In the meantime, mix the topping ingredients over low heat until combined.
- Set aside until casserole has completed the 20 minute bake time.
- Then, spread the topping over casserole and bake another 15 minutes or until your topping begins to brown slightly.