Yam Casserole With Pecan Crumble Recipes

ROASTED SWEET POTATO CASSEROLE WITH PECAN CRUMBLE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine sweet potatoes and oil in a bowl and toss to coat. Lay on a shallow baking sheet.
• Roast until slightly charred, about 45 minutes, turning regularly to prevent burning on the bottom.
• While potatoes are roasting, combine 1/3 cup brown sugar and flour in a medium-sized bowl. Add 3 tablespoons butter and cut into the dry ingredients. Stir in pecans until evenly mixed. Set crumble mixture aside.
• Combine 1/3 cup brown sugar, remaining 7 tablespoons butter, eggs, evaporated milk, vanilla extract, cinnamon, salt, cloves, and nutmeg in a large mixing bowl. Set aside until potatoes are done roasting.
• Remove potatoes from oven and reduce heat to 325 degrees F (165 degrees C). Transfer sweet potatoes to the brown sugar mixture in the large mixing bowl. Toss until well combined.
• Spoon sweet potato mixture into a 1 1/2-quart casserole dish. Top with crumble mixture, distributing evenly to form a crust.
• Bake in the hot oven until lightly browned on top, 30 to 40 minutes. Let rest for 10 minutes before serving.

BAKED YAMS WITH PECAN CRUMBLE

Steps:

• Place yams into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and mash; measure out 3 cups of mashed yams.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart ovenproof casserole dish.
• Combine mashed yams, brown sugar, eggs, milk, and melted butter in a bowl. Transfer to the prepared casserole dish.
• Combine pecans, brown sugar, flour, and melted butter in a bowl and mix well. Sprinkle topping over yams.
• Cover and bake in the preheated oven until heated through, about 1 hour.

CANDIED YAMS CASSEROLE WITH PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Put yams in a microwave safe bowl; heat in the microwave oven until softened, about 75 seconds.
• Transfer cooked yams to a large mixing bowl; add white sugar, milk, 1/2 cup butter, and eggs and beat with a hand mixer until smooth. Pour the yam mixture into the prepared baking dish.
• Mix brown sugar, pecans, 1/2 cup butter, and flour together in a bowl with a wooden spoon until crumbly, sprinkle over the yam mixture to cover.
• Bake in preheated oven until golden brown, about 30 minutes.

YAM CASSEROLE WITH PECAN CRUMBLE

Steps:

• Preheat the oven to 375.
• Lightly grease a 13 x 9 inch baking dish with oil or coat with cooking spray.
• In a small bowl, whisk together the cream and cayenne pepper.
• Arrange 1/3 of the yams in an even layer on the bottom of the prepared dish.
• Season with 1/2 t salt and 1/4 t each of black pepper and thyme.
• Pour in 2/3 c of the cream mixture.
• Repeat for 2 more layers.
• In a small bowl, combine the cracker crumbs, Parmesan, pecans, and melted butter.
• Give it a good stir so the butter coats the crackers and pecans.
• Scatter the mixture over the top of the casserole.
• Cover the dish with foil and bake for 15 minutes.
• Uncover and bake until the top is golden brown, the yams are tender, and the house is filled with the most wonderful sweet and buttery smells, 30-45 minutes longer.

YUMMY YAM CASSEROLE

Steps:

• Preheat oven to 350.
• Whip together "yam" ingredients and pour into a 9x13 glass baking dish.
• Mix "topping" ingredients until it resembles coarse crumbs and drop over top of yam mixture.
• Bake for 30 minutes.
• To freeze: Assemble casserole as directed up to the point of baking. Cover well with foil. Label and freeze.
• To serve: Thaw in fridge, uncover and bake as directed.

YAM CASSEROLE

Steps:

• Cook yams and mash.
• Blend with next 4 ingredients.
• Place in buttered casserole dish.
• Mix topping ingredients and sprinkle on yams.
• Bake at 350 degrees for 30- 40 minutes.