Yam and Pecan Casserole

By learen

Great for Thanksgiving and any time of year.

Ingredients

• 3 1/2 pounds yams or sweet potatoes
• 4 tablespoons melted butter
• 2 each eggs, beaten
• 1/2 cup milk
• 1 cup dark brown sugar
• 4 tablespoons butter, softened
• 4 tablespoons flour
• 1 cup coarsely chopped pecans
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon vanilla

Details

Servings 10

Preparation

Step 1

PREHEAT oven to 350. Bake yams until tender when pierced about 1-1 1/2 hours. Remove from oven and let cool. Increase oven temp to 375. Peel the yams and place in a large bowl and mash until smooth. You should have about 4 cups.

WHISK melted butter and eggs into the yams.

IN a small pan, heat the milk. stir the hot milk and 1/2 cup of the sugar into the yams. Blend thoroughly. spread the mixture into a buttered 11x9 baking dish.

MIX the remaining 1/2 cup sugar, butter and flour until crumbly. Stir in the remaining ingredients. Sprinkle over the yam casserole. Bake until topping is crusty about 30 minutes. Let cool 5 minutes before serving.