Yam bake
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | smalls | Yams (or 3 medium) |
| 1 | cup | Sugar |
| 1 | Stick margarine | |
| 1 | cup | Shredded coconut |
| ¼ | cup | Milk |
| 2 | larges | Eggs; beaten |
| 1 | teaspoon | Vanilla |
| 1 | cup | Brown sugar |
| 1 | cup | All-purpose flour |
| 1 | Stick margarine; melted | |
| 1 | cup | Pecans; chopped |
Directions
TOPPING
Wash, peel, and cut the yams into cubes. Cover with water and cook until tender. Drain water and mash yams to make 3 cups. Add sugar, margarine, coconut, milk, eggs and vanilla. Beat until creamy. Pour into a 2- or 3-quart casserole dish. Set aside.
TOPPING: Mix brown sugar and flour until smooth. Add margarine; mix well.
Add pecans. This will make a thick paste. Spread (or crumble with your hands) the paste on top of the prepared casserole. Bake at 325°F. for 30 minutes. Makes 4-6 servings.
NOTES : This recipe is a real winner! It came out of the Antelope Valley Press Holiday Food Guide one year and I believe it even won a contest of some kind. I remember reading the next year that the A.V. Press had many calls requesting the recipe again. My family has asked me to make this for each Thanksgiving ever since I brought it for the first time--they loved it and so do I!
Recipe by: A.V. Press (Jennie Rawls) Posted to TNT - Prodigy's Recipe Exchange Newsletter by SSMcInnes@...
on Nov 15, 1997