| 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
A Message from our Provider:
“Find God and you find everything”