Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Yam Bake

Yield: 6 Servings

Ingredients and directions for this recipe

6 sm Yams (or 3 medium)
1 c Sugar
1 Stick margarine
1 c Shredded coconut
1/4 c Milk
2 lg Eggs; beaten
1 ts Vanilla

TOPPING
1 c Brown sugar
1 c All-purpose flour
1 Stick margarine; melted
1 c Pecans; chopped

Wash, peel, and cut the yams into cubes. Cover with water and cook until
tender. Drain water and mash yams to make 3 cups. Add sugar, margarine,
coconut, milk, eggs and vanilla. Beat until creamy. Pour into a 2- or
3-quart casserole dish. Set aside.

TOPPING: Mix brown sugar and flour until smooth. Add margarine; mix well.
Add pecans. This will make a thick paste. Spread (or crumble with your
hands) the paste on top of the prepared casserole. Bake at 325F. for 30
minutes. Makes 4-6 servings.

NOTES : This recipe is a real winner! It came out of the Antelope Valley
Press Holiday Food Guide one year and I believe it even won a contest of
some kind. I remember reading the next year that the A.V. Press had many
calls requesting the recipe again. My family has asked me to make this for
each Thanksgiving ever since I brought it for the first time--they loved it
and so do I!

See also:
Previous recipe Yam And Split Pea Soup With Fresh Ginger
Next recipe Yam Bake A La Orange

Or try one of these recipes:
Citrus Slaw
Grilled Tarragon Chicken