This is one of my Thanksgiving favorites! I always serve it with the main course even though it is as yummy and sweet as a dessert. This is something that I like now that my taste buds have matured a little bit. When I was young I thought they were disgusting. I never actually gave them a proper chance, though. Same with mushrooms, avocados, and oatmeal. Hated them when I was young, love them now. This recipe has always been a family favorite.
Ingredients:
- 1 large can of yams (or 3 C. mashed yams or sweet potatoes)
- 1/2 tsp. salt
- 1/4 C. milk
- 1 C. sugar
- 1/3 C. melted butter
- 2 eggs
- 1 tsp. vanilla
Topping:
- 1/3 C. brown sugar
- 1/3 C. cold butter
- 1/3 C. flour
- dash of salt
- sliced almonds (optional)
Directions:
1. Drain the yams. Mash or blend the drained yams and mix in the salt, milk, sugar, butter, eggs, and vanilla until well combined.
2. Transfer to a 9 x 13 baking pan. Spread out evenly.
3. For the topping: In a medium bowl, mix the sugar,salt, and flour. Using a fork or a pastry cutter, cut in the cold butter. Sprinkle the sugar mixture and the almonds over the over the top of the yams.
4. Bake uncovered for 40-45 minutes at 350 F.
Almonds?! What a great twist!
I am really impressed with your blog Amy! It looks very professional and your directions are written very well. The food always looks fantastic and I have several recipes I want to try!
Amy, I've said it before and I'll say it again–we are the same person. Avocados, mushrooms, oatmeal (I remember gagging in the early morning when Mom tried to make us choke it down–now I love it!)–did you hate salsa? And salad? And coleslaw? Still haven't gotten over that one . . . but I have to admit I've always loved yams. I think that must be because of the pound of butter I use on them and the twenty pounds of brown sugar.