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Monday, November 22, 2010

mandy's famous thanksgiving yams recipe

I was never a huge yam fan at Thanksgiving, that is until the year my mom made this recipe. We call them Thanksgiving "Yums". They're too yummy to be called yams. They're like a dessert, really, although forget the marshmallows. Whenever I offer to bring my yams to a Thanksgiving dinner for the first time, I always get, "Sure, you can bring them if you're family likes them." Then they try them. And then they know why I call them my "famous" Thanksgiving Yums.

Mandy's Famous Thanksgiving Yams {or Yums} Recipe


4 c. mashed yams (about 4-5 large yams, peeled, quartered, and boiled until tender)
1 c. sugar
1/4 c. melted butter
1/2 c. milk
2 eggs
2 Tbsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg

Put ingredients in a large bowl. Blend together with a mixer or beaters and put in a greased casserole dish (approx. 9" x 13").

Topping:
1/2 c. brown sugar
1/4 c. flour
1/4 c. melted butter
1/2 c. chopped pecans

Mix and drop spoonfuls on top of yams. Bake at 350° for 45 minutes. These are simply divine.

Note: I often put these together the night before but don't bake them. Then I can just stick them in the oven on the big day so I have more time to fret over my turkey.
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8 comments:

  1. Shana PutnamNovember 22, 2010 at 8:43 PM

    Yummy Indeed! I will have to try your recipe and see if it is as good as it looks. Check my blog out, I put my fave Christmas treat on tonight lol.

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  2. My Daily CreationNovember 22, 2010 at 8:45 PM

    That looks yummy! I am a little tired of our usual yam offering, think I may try this one. Thanks for the recipe!!

    :)

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  3. la NaváaNovember 23, 2010 at 1:35 PM

    Ahh- I like the no marshmellow part! I'm going to give this a test run. I'm off the hook for Thanksgiving this year, but I am hosting xmas. Yams should be ok for xmas right?

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  4. AmandaNovember 25, 2010 at 8:10 PM

    I made this for today and it turned out great! The sweet potato haters even liked it. Definitely not a low fat recipe though.

    I took a lot of care to get a smooth texture with min. After boiling the potatoes I pressed them through a ricer and that removed a lot of the strings and then I used an immersion blender to do the mixing. The texture was dreamy smooth... more like pumpkin pie filling than sweet potatoes.

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  5. Little Birdie SecretsNovember 27, 2010 at 6:53 PM

    Amanda, I have never had to strain or de-string my yams before! Mine always whip up soft and creamy in a few seconds. Maybe sweet potatoes have a little different consistency.

    And yes, la Navaa, these are great for Christmas! I get requests for them every Christmas, too!

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  6. AmandaNovember 28, 2010 at 7:34 PM

    Yams and sweet potatoes are the same thing, most of the time. True yams are a tuber from Africa. Different areas just say one or the other (soda vs. pop). You can skip the destringing, but I think it makes a difference. Those strings are just wholly unappetizing.

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  7. Little Birdie SecretsNovember 29, 2010 at 9:06 AM

    Weird, I have never had strings in my yams before! Thanks for the info!

    ReplyDelete
  8. UnknownDecember 6, 2011 at 10:02 AM

    We've made this recipe twice now and loved it both times! Reposting it on our blog (with links back of course!) in a few days. Thanks for such an amazing recipe!

    ReplyDelete