Praline Topped Yams
Our refrigerator is stocked… the shelves are over flowing… my mother-in-law is in the kitchen and flour is a flying! It is time to feed the forces, or family and or any folks who show up at the door! Shirley is the baker, so she is mixing up some gingerbread houses. These will be the amusement for kids to decorate while the football games are running.
I hold it a sacred duty to bring jar after jar out of the larder and prepare it for our table spread. So much fun! One vegetable that we require at Thanksgiving that does not grow in our area are the yams. The recipe that I use for them is like bringing pecan pie to the dinner table… but that’s OK!
Praline Topped Yams
2 large cans sweet potatoes or yams
1/2 cup sugar
2 eggs
1 t salt
1/2 stick butter, melted
1 t vanilla extract
Topping
1/2 c brown sugar
1 c chopped pecans
1/2 c flour
1/2 stick butter, softened
Mash sweet yams in medium bowl. Add sugar, eggs, butter, vanilla and salt. Spread in casserole dish, approximately 9x9x2″. Mix all topping ingredients: Brown sugar, pecans flour and softened butter. Spread over the potato mixture. Bake for 30 minutes. at 350 degrees.
These are oh so good. I multiply this recipe several times for a crowd. This will served 8.byDeborahonWednesday, November 26, 2008Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Deborah,Recipe,Yams
