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Hello to you all! I hope you are enjoying your November.
I have a great Thanksgiving side dish for you today…
…and it just so happens…
I have couple more coming your way this week as well.
Last week we were about PIE.
This week we won’t die.
We’ll just talk about sides…that’s worth a sigh.
A good sigh.
The kind of sigh that is affectionate.
Not the kind of sigh that says…
“Wow. That seems boring.”
No sir-ree.
The kind of sigh that says…
“I love Thanksgiving. I love food.
I love eating Thanksgiving Food with my family.
I love that Thanksgiving Food has no calories
on Thanksgiving Day.”
Yes.
That is the sigh I would like to hear from you.
Thanks for indulging me.
You’re sure a nice reader.
This delightful recipe comes from my dear Mother. She received it from a friend and has been making it for the past several years.
It is down right scrumptious. The yams have a bit of orange zest and juice that really enhance the flavor. The pecan topping is a sugary delight. I think you will love it!
1. Peel your yams, chop them into cubes and boil them in water until soft. Yams cook faster than most white potatoes, like the Russet. Just watch your yams, you don’t want them to get too soft and soggy. This will make them take on too much of a watery flavor. I like water and all….I just don’t care for it getting in the way of a yummy yam flavor. I know. Picky, picky.
2. Drain the water off of your yams and place them in a large mixing bowl, or stand mixer.
3. Combine the sugar, milk, eggs, vanilla, melted butter, orange juice and zest together in a small mixing bowl. Whisk it all together.
4. Add the this mixture to the hot yams. Mix well.
5. Add the flour and salt to the hot yams and continue to mix. You want all ingredients to be well incorporated.
6. Pour the mixture into a 4 quart casserole dish.
7. Chop your pecans. I like to use this mini food processor. Couldn’t live with out it.
8. Combine all topping ingredients in a small bowl.
8. Sprinkle the heavenly, buttery, pecan topping over the top of your yam mixture.
9. Bake uncovered at 350 degrees for 40 minutes. Let it sit for about 10 minutes before serving.
Heave an affectionate sigh….and enjoy!
Yams with Sugared Pecans
Serves: 10 servings Prep Time: Cooking Time:
Nutrition facts:200 calories20 grams fat
Rating: 5.0/5
( 2 voted )
Ingredients
- 3 C cooked mashed yams (about 4-5 small yams)
- 1/2 C sugar
- 1/4 C milk
- 2 eggs
- 1 t vanilla
- 1/2 C melted butter
- 1/3 C flour
- 1 t orange zest
- 2 T orange juice
- dash salt
- Topping:
- 1 C chopped pecans
- 1 C brown sugar
- 4 T melted butter
- dash salt
Instructions
1. Peel your yams, chop them into cubes and boil them in water until soft. Yams cook faster than most white potatoes, like the Russet. Just watch your yams, you don't want them to get too soft and soggy. This will make them take on too much of a watery flavor. I like water and all....I just don't care for it getting in the way of a yummy yam flavor. I know. Picky, picky.
2. Drain the water off of your yams and place them in a large mixing bowl, or stand mixer.
3. Combine the sugar, milk, eggs, vanilla, melted butter, orange juice and zest together in a small mixing bowl. Whisk it all together.
4. Add the this mixture to the hot yams. Mix well.
5. Add the flour and salt to the hot yams and continue to mix. You want all ingredients to be well incorporated.
6. Pour the mixture into a 4 quart casserole dish.
7. Chop your pecans. I like to use this mini food processor. Couldn't live with out it.
8. Combine all topping ingredients in a small bowl.
9. Sprinkle the heavenly, buttery, pecan topping over the top of your yam mixture.
9. Bake uncovered at 350 degrees for 40 minutes. Let it sit for about 10 minutes before serving.
Recipe from My Mom, Pam Willahan
About Jamie
Thanks for dropping by today! I hope you find these recipes to be delicious!
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