Twice Baked Yams

By á-5050

Ingredients

• 4 medium Louisiana yams
• 1 1/2 cups brown sugar, divided
• 1 large egg
• 4 tablespoons butter, softened and divided
• 1/4 cup evaporated milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 3/4 cup crushed cornflakes cereal
• 1/2 cup chopped pecans

Details

Adapted from louisianacookin.com

Preparation

Step 1

1. Preheat oven 350°. Pierce yams with a fork,

and bake for 45 minutes to 1 hour or until soft. Cut

in half lengthwise, and scoop flesh into large bowl,

leaving ½-inch interior border. Place yam shells on

a baking sheet.



2. To flesh, add 1 cup brown sugar, egg, 2 tablespoons

butter, milk, vanilla, nutmeg, and cinnamon; mix well.

Fill each yam shell with about ⁄ cup filling.



3. In a medium bowl, combine cereal, pecans,

remaining ½ cup brown sugar, and remaining 2

tablespoons butter. Sprinkle topping over yams.



4. Bake for 15 minutes or until topping is lightly

browned and filling is hot.