| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Holiday fav, Side dishes | 6 | Servings | |
INGREDIENTS
| 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 |
| 1 | c | Brown sugar |
| 1 | c | All-purpose flour |
| 1 | Stick margarine; melted | |
| 1 | c | Pecans; chopped |
INSTRUCTIONS
TOPPING 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 - Prodigy's Recipe Exchange Newsletter by SSMcInnes@aol.com on Nov 15, 1997
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