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Recipe for withalonge...Elegant Yam Casserole

Funwithfood | Sep 24, 2005 02:05 PM

As promised withalonge, here is the recipe for my Elegant Yam Casserole. It is fluffy inside, with a beautiful topping of pecans in concentric cirles topped with brown sugar and butter then baked.

This has converted many yam-aversion types. It is elegant in appearance, but even better tasting!

I make it ahead and freeze it without the topping.

(Now you promised to share your recipe :)

Elegant Yam Casserole

4 pounds yams
2 large eggs
1/4 cup (packed) light brown sugar
2 tablespoons butter, melted
1 1/2 teaspoons Kosher salt (or 3/4 tsp. reg.)
1 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon nutmeg

6 ounces or so pecan halves
1/3 cup (packed) light brown sugar
4 tablespoons (1/2 stick) butter, melted

Poke yams a few times with a fork. Cook yams in the microwave (or bake in a 400 degree oven) until cooked through and soft; COOL completely.

Remove skins and place yams in a large mixing bowl; beat until smooth. Beat in 1 egg at a time, until well blended. Add 1/4 cup brown sugar, 2 tablespoons melted butter, salt, cinnamon, allspice, and nutmeg; beat until light and fluffy.

Spread yam mixture into a round 3-quart casserole, which has been sprayed with a non-stick coating. You can use two
1 1/2-quart round casseroles, or even individual souffle cups, if desired. {The casserole(s) can be frozen at this point; defrost before adding topping.}

Preheat oven to 375 degrees.

Before baking the casserole, place pecan halves in a single layer, in concentric circles starting from the outside, covering the entire casserole. Sprinkle top evenly with the 1/3 cup brown sugar (I don’t measure—just cover the pecans completely) and pour remaining melted butter evenly over all.

Bake uncovered for about 25 minutes, or until brown and bubbly. Let cool 15 minutes before serving.

{Perfect for entertaining because it can be made ahead of time and refrigerated or frozen (without topping)}

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