Wednesday, November 9, 2011

Yam Casserole

With Thanksgiving closely approaching, I just have to share this Yam Casserole. My mother found this recipe around 15 years ago and it quickly settled into part of our family's Thanksgiving tradition. In fact, the first time that I brought this to my husband's Thanksgiving we were still dating and my now father-in-law declared that I was officially invited to every Thanksgiving from then on. When my husband joked about what would happen then if we broke up, my father-in-law replied "then I guess it might be a little awkward for you!"

Yam Casserole

4 pounds yams- cooked & mashed (stab yams & bake on cookie sheet for one hour at 350°)
1 cup milk
1 cup sugar
2/3 cup butter, melted
4 eggs, beaten
2 teaspoon vanilla

Combine ingredients and fill dish. Personally, we put it in a round or square deep casserole dish but it could go in a 9x13.

2/3 cup packed brown sugar
1/3 cup flour
2 tablespoons cold butter

Combine the ingredients, cut the butter in with a pastry cutter or in a food processor.
Then add:

2/3 cup pecans
2/3 cup flaked coconut

Sprinkle topping over yams. Bake uncovered for 30 minutes at 350°.



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