Prep 10 mins
Cook 30 mins
This recipe was on the back of a can of yams. My daughter introduced me to this recipe. It has become a staple of our Thanksgiving dinners.
- 1 can yam, with juice
- 1⁄2 cup brown sugar
- 1⁄2 cup coconut
- 1⁄2 cup butter, melted
- 1⁄2 cup flour
- 1⁄2 cup pecans, chopped
- Mix the brown sugar, butter, and flour together until smooth.
- Slowly add the yam juice, continuing to blend.
- Add the coconut and chopped pecans.
- Place yams into a 9"x7" casserole dish.
- Put topping over the yams.
- Bake at 325 degrees for 30 minutes.
The only problem with this recipe was that when anyone tried it, they wanted to eat it all... It was the hit of thanksgiving dinner. There were so many mmmmmmmmmssssssss.. we couldn't carry on a conversation... it was easy to make.. I used 3 cans of yams and the sauce covered it. only used the juice from one can. The kids were upset because there weren't any marshmellos so i put a few on one end for them lol
I love recipe zaar (a s I lost this recipe and here it is) as I make this constantly and it is so easy---I make it all year through.
I have the same recipe and it calls for a 40. oz. can. My recipe also uses 1/4 cup for the butter and for the flour and you bake it at 350 for 35-45 minutes or until bubbly. Thanks for posting!