Prep 0 mins
Cook 30 mins
I have baked this for Thanksgiving for years. Everyone requests these yams over the marshmallow variety. I'm not sure where I collected the recipe or why it is named.
- 3 cups yams, Canned, Mashed (2 Large Cans, Save Liquid)
- 1⁄4-1⁄3 cup sugar
- 1⁄2 cup butter, Softened
- 2 eggs, Beaten
- 1⁄4 cup milk
- 1 teaspoon vanilla
- 1 cup brown sugar
- 1⁄3 cup flour
- 1 cup pecans, Chopped
- 1⁄3 cup butter, Melted
- Preheat oven to 350.
- Yams: Blend all the above. Use retained liquid if desired (blend should be stiff, nor soupy). Put in buttered 9x13 dish.
- Topping: Mix the dry ingredients, sprinkle on top of casserole. Drizzle melted butter on top.
- Bake at 350 for 1/2 hour.
These were absolutely perfect and the highlight of the Thanksgiving dinner. I used fresh sweet potatoes, but other then that, followed exactly, and even made 1 extra dish of these vegan, but using Earth Balance buttery sticks, Ener-G egg sub, and unsweetened soymilk. Perfect either way you eat them! Thanks...for sharing!
I make a recipe almost exactly like this, except it includes coconut. It is always a hit!
I made this 2 yrs ago, My sister gave me the recipe. It is awesome, everyone loved it.