Recipe by Sydney Mike
The original of this recipe came from a friend of mine sometime within the past several years, & I've tinkered with it a bit! Since canned yams COULD be used, the preparation time does not include time needed to prepare the yams!
Top Review by Chef1MOM-Connie
OMG!!! This is delicious!!!! I am sneaking bites from the dish as it cools down, nurning my mouth. I was unsure due to the mix but this WILL be at my holiday table come Thanksgiving. I divided this dish into 2 casseroles, 1 for dinner (3) and 1 for a luncheon tomorrow. (4 women). I think I best make another as this will go so fast. Perfect for the vegetarian lady. I followed exactly as you prescribed. It is sweet and could taste wonderful with less sugar I am sure, but I LOVE IT. I wonder if it was put into a pastry shell for a pie how that would taste. I bet wonderful. (pictures to follow) Thank you teamate. Aus/NZ Swap August 09.
FOR THE YAM FILLING
- 3 cups yams, unpeeled, chopped, cooked & mashed
- 1 (15 1/4 ounce) can peach slices, drained
- 1⁄2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1⁄3 cup whole milk (or heavy cream)
FOR THE STREUSEL TOPPING
- 1⁄4 cup unsalted butter, softened
- 1⁄3 cup all-purpose flour
- 1⁄3 cup dark brown sugar, packed
- 3⁄4 cup pecans, toasted, chopped
- 1 cup dried cranberries (optional)
Directions See How It's Made
- Preheat oven to 350 degrees F.
- FOR THE YAM FILLING ~ In a large bowl, mix yams, peaches, sugar, eggs, vanilla extract & milk (or cream), blending well.
- Pour filling into casserole dish.
- FOR THE STREUSEL TOPPING ~ In a bowl, mix softened butter, flour, brown sugar & nuts, stirring until crumbly.
- Sprinkle topping evenly over yams & bake 30 minutes, or until slightly bubbly.