Yam Bake Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 small: Yams, or 3 medium
1 cup: Sugar,
1 Stick: margarine,
1 cup: Shredded coconut,
1/4 cup: Milk,
2 large: Eggs, beaten
1 tsp: Vanilla,
TOPPING
1 cup: Brown sugar,
1 cup: All-purpose flour,
1 Stick: margarine, melted
1 cup: Pecans, chopped
Directions:
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 325
F. 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!
Recipe by: A.V. Press (Jennie Rawls)
Posted to TNT - Prodigys Recipe Exchange Newsletter by SSMcInnes@aol.com
on Nov 15, 1997
Source from luhu.jp
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 325
F. 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!
Recipe by: A.V. Press (Jennie Rawls)
Posted to TNT - Prodigys Recipe Exchange Newsletter by SSMcInnes@aol.com
on Nov 15, 1997
Source from luhu.jp