Candied Yam Casserole (talkchowplayhouse.com)

By shelliec

Ingredients

• Yams:
• 4-5 yams (you could sub in sweet potatoes if you prefer but the yams are more vibrant)
• 1/4-1/3 cup heavy whipping cream (not whipped)
• 1/3 cup brown sugar
• 3/4 stick butter
• 1 teaspoon salt
• Topping:
• Scant 2 cups finely chopped pecans
• 1 1/4 cup brown sugar
• 3/4 stick butter, room temp (you don't want it too soft)
• 2 1/2 tablespoons flour

Details

Servings 6

Preparation

Step 1

Yams:
Fill a large pot half full with water. Bring to a boil over high heat. Scrub yams clean and quarter them into equal size pieces. Carefully place yams in boiling water. Allow to cook for 20 minutes or until fork tender. Drain water from pot. While leaving the yams in the pot, carefully peel the skins from the yams and discard. The yams will be very hot but using a fork or spoon will help-- the skins will slide right off with little effort. Add 3/4 stick butter to the yams and place lid on pot allowing butter to melt. After a few minutes, take a masher and mash yams and butter roughly. Add brown sugar and salt. Using a hand mixer, mix in the sugar and salt at medium speed. Slowly add in cream while mixing at medium speed until smooth. Taste and add more salt or brown sugar if you prefer. Smooth the whipped yam mixture evenly into a lightly buttered baking dish (this recipe will fit a 9x13 pyrex or a comparable baking dish), set aside.

Topping:
In a small bowl, using a hand mixer, mix the butter, brown sugar and flour together until combined yet crumbly. Add pecans and stir until thoroughly coated and combined. Take this topping and spoon it evenly over the whipped yams. Cover and bake at 350 degrees for 20 minutes. Allow to cool for 5 minutes before serving.