Yam bake

Yield: 6 Servings

Measure Ingredient
6 smalls Yams (or 3 medium)
1 cup Sugar
1 \N 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 \N Stick margarine; melted
1 cup Pecans; chopped

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

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