Wednesday, November 25, 2009
Grandma Paul's Yams
This is the most delicious recipe for doing your Thanksgiving Yams or Sweet Potatoes or whatever you prefer. Me? I prefer yams for their color...and I think that the color means that they are better for you. As for the way it tastes, you can't go wrong with either.
For this recipe there are two parts. There's the potato part which ultimately ends up with mashed potatoes. The second part is the candied pecan topping. This is what really makes the dish deliciousness.
I have to give the credit to my Grandma Paul for this one. She makes it every year and I can't celebrate a Thanksgiving or Christmas without it! I'm pretty sure my sisters feel the same! And since it's Thanksgiving I'd like to give my 'Thanks' to my handsome hubby and darling children. Everything else pales in comparison to them.
I ask that you read the entire recipe through before you begin. There are two parts here so you need to make sure you have ALL of the ingredients.
Preheat the oven at 350 degrees.
The yam/sweet potato mixture:
2 lbs yams or sweet potatoes
1/2 cup light brown sugar
1/2 cup butter
2 eggs, lightly beaten
1/3 cup milk
1 teaspoon vanilla
The pecan topping:
8 ounces (1 cup) chopped pecans
2/3 cup brown sugar
1/2 cup flour
1/3 cup melted butter
Peel sweet potatoes or yams and cut into 1 inch cubes. Put the sweet potatoes or yams in a stockpot of water until it comes to a boil. When it comes to a boil turn it to low and simmer for 30 minutes. Drain, mash and let stand for 15 minutes.
Combine yams/potatoes with the brown sugar, butter, eggs, milk and vanilla until smooth. Spread into an 8 X 8 baking dish.
In a separate bowl, combine pecans, brown sugar flour and butter. Spread over the top of the yams/potatoes.
Bake for 45 minutes.