Mashed Candied Yams

by Jana Harvey on April 14, 2011

Mashed Candied YamsIngredients:
2 large yams
1/2 cup sugar
1/2 tsp. salt
3 Tbs. butter, melted
2 eggs
1/2 cup milk
1 tsp. vanilla

3.4 cup brown sugar, lightly packed
1/4 cup flour
3 Tbs. butter, melted
1 cup chopped pecans

1. Scrub yams, cut into quarters and cook in boiling water until fork-tender, about 20 minutes. Drain, cool and remove skin. 2. Press yam pieces through a ricer into a large bowl and whisk. Combine with sugar, salt and butter until smooth. 3. In a separate bowl beat together the eggs, milk and vanilla until light. Add to mashed yams and mix well. Pour into an 8-inch casserole dish coated with butter or cooking spray. 4. In a small bowl mix together the brown sugar and flour. Add melted butter and stir until mixture is crumbly. Add pecans and mix again. 5. Sprinkle topping over yams. Bake in pre-heated 350º F. Oven for 30-35 minutes.

This can be made a day ahead, covered and refrigerated. When doubling the recipe, I’ve ended up with extra topping, perhaps because of the size of the dish used (9×11 inch). If using a larger dish, fully double the topping ingredients. If using a smaller dish, perhaps 1 1/2 times the topping ingredients would be plenty. Use a 9X13 dish when tripling, but only double the topping.


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