This delightful dish was served to me and my husband on our first Thanksgiving away from “home” in 1982. It has been a family favorite and tradition ever since. The recipe is quick to put together and needs only ordinary items you may already have on hand.
You can double all the ingredients when hosting a big crowd.
This side dish goes very well with any roasted poultry or baked ham. I sometimes add ½ cup of drained, crushed pineapple for a subtly different taste, but usually make it as written. Some family members say it can be served as a dessert!
Yam Casserole
3 cups yams (2 large cans), drained
1 cube butter
½ cup sugar
2 eggs
1 tsp. vanilla
Topping:
½ cup flour
1/3 c. soft butter
½ cup brown sugar
1 tsp. cinnamon
1 cup chopped pecans
1) Beat together first five ingredients with a mixer.
2) Put in greased casserole dish.
3) Mix topping ingredients and sprinkle over top of yam mixture.
4) Bake at 350* for 25 minutes.
