Prep 15 mins
Cook 25 mins
This is a recipe handed down from my mom! She gets the credit, but I make it every year for Thanksgiving and even the kids love it cause it's sweet!
- 3 cups canned yams
- 2 large eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1⁄2 cup butter
- 1⁄2 cup milk
- 1 cup brown sugar
- 1⁄2 cup flour
- 1⁄3 cup butter
- Casserole: Mix ingredients till creamy – Pour in casserole dish.
- Topping: Blend until crumbly and sprinkle on top.
- Bake 350°F for 25 minutes or until golden brown. Let sit 10 minutes to let top caramelize.
- So good!
I used three eggs and 1/2 cup sugar, then beat the daylights out of it with a mixer. Made the topping according to recipe. Much to my delight, this turned out like a yam pudding and was delicious! Had thought about cinnamon, but did not use it. It might be good, but this recipe really did not need that. It was a hit at dinner tonight. Thank you!
Tastes like dessert! I have a very similar recipe and it's always a hit, too. This is so easy to make because it uses canned yams. No peeling or steaming. If you make this for Thanksgiving, I suggest you (at least) double it! Thanx for sharing.
This is outstanding. I scaled the recipe down just so I could try it out. I used one 16 oz. can of yams, 1 egg and then I eyeballed everything else. I forgot to add the milk, so I scraped off my topping best I could and then added half and half (because I wanted to use it up before it expired). I do plan on having this again and I may throw alittle pecan in the topping. Thank you Chef Vseward!!!