Yummy Yam Casserole

I call this the 'recipe with legs' because every time I serve it, the recipe is requested. Even those who dislike yams and sweet potatoes love this tasty dish! This dish can be frozen, but freeze it without the pecan topping. Defrost before baking.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 491 Calories

Ingredients

• 2 eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• ⅛ teaspoon ground nutmeg
• 2 tablespoons butter, melted
• ¼ cup melted butter
• ¼ cup brown sugar
• ⅓ cup brown sugar
• ⅛ teaspoon ground allspice
• 4 pounds yams
• 6 ounces pecan halves

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Poke yams in several places with a fork, then cook them on high power in microwave oven until heated through and soft, about 20 minutes. When cooled, remove skins and place the yams in a large bowl.

Step 3

Beat yams until smooth. Then beat in one egg at a time, blending after each addition. Stir in 1/4 cup brown sugar, 1/8 cup melted butter, salt, cinnamon, allspice and nutmeg; beat until the mixture is light and fluffy.

Step 4

Transfer mixture to an ungreased 3 quart casserole dish. Arrange the pecans in a single layer on top. Sprinkle with remaining brown sugar and drizzle 1/4 cup melted butter over the top.

Step 5

Bake for 25 minutes in the preheated oven, or until browned and bubbly.