My friend Jordana gave this recipe to me years ago (I can't believe it has been that long) during Dental School life. She called it "Aunt Kay's Yam Casserole". I would like to leave it at just "Yam-i-licious!!" You will never look at yam's the same.
I made these for my friend Tracie's family at Thanksgiving and promised I would give her the recipe... so... here I am... 3 months later.
I made these for my friend Tracie's family at Thanksgiving and promised I would give her the recipe... so... here I am... 3 months later.
"Yam-i-licious"
or
"Aunt Kay's Yam Casserole"
3 c. mashed yams
1 c. sugar
or
"Aunt Kay's Yam Casserole"
3 c. mashed yams
1 c. sugar
1/4 c. melted butter
2 eggs
1 tsp. vanilla
1/3 c. cream
Peel yams and cut into chunks. Bring to boil, cover with lid, and simmer over medium heat until tender. Drain off water. Mash or whip with a mixer (a potato masher has worked splendid for me). Mix in the rest of the ingredients and put it in a 9x13 pan.
2 eggs
1 tsp. vanilla
1/3 c. cream
Peel yams and cut into chunks. Bring to boil, cover with lid, and simmer over medium heat until tender. Drain off water. Mash or whip with a mixer (a potato masher has worked splendid for me). Mix in the rest of the ingredients and put it in a 9x13 pan.
Topping:
1/2 c. brown sugar
1/4 c. flour
2 1/2 tbs. butter (softened)
1/2 c. chopped walnuts or pecans (optional)
Crumble topping ingredients together until it is sand texture. Add nuts if desired. Sprinkle over yam mixture.
Bake at 350 degrees for 20-30 minutes.
