25 years ago I was given this recipe for Festive Yam Casserole from a co-worker and have been serving it at my Thanksgiving dinner since. The layer of creamy yam filling with the crunchy topping of pecans and coconut will become a family favorite at your dinner table. This is a great side dish at any holiday table or everyday meal.
Festive Yam Casserole
4 cups yams, cooked
1/4 cup granulated sugar
1/4 cup milk
1/3 cup butter, melted
1 teaspoon vanilla extract
2 eggs, beaten
Topping
2/3 cup shredded coconut
2/3 cup brown sugar
1/3 cup flour
1/3 cup butter, melted
2/3 cup pecans
Preheat oven to 350 degrees. In large bowl add the yams and mash with a potato masher or fork. Add the sugar, milk, butter, vanilla and eggs and mix well. You can also combine all the ingredients in the bowl of a Ninja Food Processor and pulse until creamy, about 45 seconds. Spoon into an 8 inch baking dish that has been sprayed with cooking spray. In the bowl of a food processor combine the coconut, brown sugar, flour, butter and pecans and pulse for 30 seconds. In the Ninja Food Processor pulse 4 times. Sprinkle over yam mixture and bake uncovered for 30 minutes or until golden brown and hot.
