:: Holiday Yams with Brown Sugar & Pecans ::
It’s that time of year! The time where we all pull out our favorite family recipes for the holidays! This happens to be one of my personal loves that I make every Thanksgiving! It’s the ultimate comfort food… using yams {or sweet potatoes}, milk, butter, vanilla and pecans! It’s baked to perfection and served warm! Most of the ingredients you most likely have in your pantry… which makes this dish even more enticing!
I know that yams are not always a favorite {especially the candied kind topped with marshmallows that we often find during the holidays}; however, this dish is a great alternative to the typical yams or sweet potatoes served. The rich potato mixture is mildly sweet with a hint of vanilla, and the topping…. perfectly crunchy with the baked pecans, warm brown sugar and melted butter! I promise this will become one of your ‘go-to’ holiday recipes!
I hope that you’ll whip up this tasty dish to serve at one of your holiday get togethers this year! As Julia Child once said, “Everything in moderation…including moderation.” Enjoy, my friends!
Holiday Yams with Brown Sugar & Pecans
Ingredients
- 1 1/2 pounds yams {or sweet potatoes}
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 egg beaten
- 1/4 cup butter
- 1 teaspoon vanilla
Topping
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 3 tablespoons butter
- 1/2 cup pecans
Instructions
- Grease a 2-quart baking dish; set aside. Scrub and peel potatoes. Cut off and discard the ends. Cut potatoes into cubes. In a covered saucepan, cook potatoes in a small amount of boiling water for 25 to 35 minutes or until tender. Drain and return potatoes to pan.
- Preheat oven to 350 degrees. Add granulated sugar, milk, egg, 1/4 cup butter, and vanilla to hot potatoes in pan. With a wooden spoon, stir to break the potatoes, but do not completely mash them. Transfer potato mixture to the prepared baking dish.
- For topping, in a small bowl, combine brown sugar and flour. With a pastry blender {or using your hands}, mix in 3 tablespoons of butter until the mixture resembles coarse crumbs. Stir in pecan pieces. Sprinkle topping over potato mixture.
- Bake, uncovered, in preheated oven for approximately 25 minutes or until set. If desired, garnish with pecan halves.
Notes
Looking for more of our holiday favorites? Try these… Pumpkin Applesauce Muffins | Ina’s Cranberry Apple Cake | Cranberry Sauce
