Prep 10 mins
Cook 30 mins
My boss' wife always makes these for the annual Christmas party. They are to die for. Better than the kind made with marshmallows IMHO. Thanks, Holly! Note: This recipe can be doubled and placed in one large 9x13 dish but the baking thime also needs to be doubled. Added to OMAC (thanks to the freezer tag game) See freezing and cooking directions at the bottom of instructions.
- Preheat oven to 350.
- Whip together "yam" ingredients and pour into a 9x13 glass baking dish.
- Mix "topping" ingredients until it resembles coarse crumbs and drop over top of yam mixture.
- Bake for 30 minutes.
- To freeze: Assemble casserole as directed up to the point of baking. Cover well with foil. Label and freeze.
- To serve: Thaw in fridge, uncover and bake as directed.
A few weeks ago I was home all day with a sick child and decided to do an impromptu mini session of OAMC. I had to use what I had, though. And what I had was a lot of sweet potatoes. So I made this and put it in the freezer. Pulled it out on Christmas eve and let it sit in the fridge until Christmas afternoon. Baked it a little longer than said in the directions, as there were still some tiny ice crystals. Some people LOVED it (and had three helpings) and some liked it just fine. So the 4 stars. Easy to make and a nice fast addition to Christmas dinner. Thanks.
I made this for Freezer Tag, and thought it was great. I agree with the other reviews...it was REALLY sweet. Next time I will cut back on the sugar. The topping was incredible. I used a random can of Yams, and it was ridiculously easy and quick to prepare. I assembled the entire thing, including topping, and put it into the freezer. When ready I let it thaw in the refrigerator overnight and baked as directed. Since it froze so well, it would be a good way to use up yams before they go bad and freeze for later.
The peacans were a wonderful touch, definatly sweet might cut it down to a half cup or maybe 3/4 next time. overall great recipe