Submitted by: Linda
You blog followers know by now that Michelle is the real chef, but I can "bring it" now and again. You read on Michelle's post about the wonderful friendship feast; pictured above is the recipe I submitted for the feast and the special cookbook we made that day. The recipe is courtesy of my sister in law Renee, and I made it again for our family Thanksgiving celebration. The picture below shows the yams with the praline topping before it is baked.
This next picture is a serving of the finished product: YUM!
This recipe would be a nice addition to a Christmas meal, so I've included the recipe for your enjoyment.
1-cup brown sugar
1/2-cup all-purpose flour
4 tablespoons (1/2 stick) cold unsalted butter
1 cup chopped pecans
1 cup half and half
2 tablespoons vanilla extract
2 tablespoons granulated sugar
2 teaspoons pumpkin pie spice
4 cups mashed yams or sweet potatoes (see tip below)
Heat oven to 350 degrees. Coat a 13x9 inch baking dish with nonstick spray and set aside.
Make topping: In the bowl of an electric mixer combine brown sugar and flour. Cut butter in small chunks and add, mixing until it resembles crumbs. Add pecans, mix and pour crumb topping into a bowl and set aside.
Make potatoes: In same mixing bowl (no need to clean it), beat eggs, half and half, vanilla, salt, sugar and pumpkin pie spice, until well blended, about 1 minute. Add mashed yams and mix until well combined, about 30 seconds to 1 minute. It doesn’t have to be smooth, and in fact, some lumps are desirable.
Pour potato mixture into prepared pan. Sprinkle topping evenly over all (it will be a thick layer of topping), and bake uncovered for 45 minutes.
Remove from oven, let cool 5 minutes and serve. Serves 12.
Yam tip: To get 4 cups mashed yams, start with 2 ¾ pounds of fresh yams. Pierce the skin of each yam once with the tip of a knife, and microwave cook the yams for about 10 minutes. Remove from oven and wrap hot yams in a tea towel and let them sit on counter for 10 minutes. This completes the cooking process. (Or you may roast them in a conventional oven at 350 degrees for 50-60 minutes.) Then peel, mash slightly with a potato masher and measure 4 cups.