Tuesday, December 23, 2014

Creole Yam Casserole

This is a recipe I've used a couple of times.  It's got many names and variations but I call it Creole because of the use of a praline pecan topping.  Basically imagine it's a crustless sweet potato pie and it makes a nice sweet counterpart to the more savory items on a holiday table.

Creole Yam Casserole

2 Large Yams or Sweet Potatoes, Peeled and cubed
1/3C Sugar
2 Eggs
1/2tsp Salt
4T Butter
1/2C Half &Half
1tsp Vanilla

1/2C Brown Sugar
1/3C Flour
3T Butter
1/2C Chopped Pecans

Boil yam cubes in salted water until soft.  Drain and mash.  Mix in the rest of the ingredients and dish into casserole spreading evenly.  For topping combine flour and sugar then cut in butter.  Finally add pecans and blend until evenly distributed.  sprinkle evenly over potato mixture then bake in 325° oven for 30 mins until the topping is browned.


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