Bourbon Yams with Pecan Topping

Just in time for Thanksgiving!  This recipe is a Thanksgiving classic from our family.  My mom used to love cooking from Junior League cookbooks – she said the recipes always turned out well.  This recipe is from the Oakland-East Bay Junior League and it’s wonderful.  I must admit that it’s one of the better ways to have yams if you are going to have them and Scott, who doesn’t care for yams, went back for seconds!  Give them a try – perhaps this will become a classic in your family too!  Serves 10-12.

Bourbon Yams with Pecan Topping

5-6 pounds yams or sweet potatoes (we used yams)

3 eggs

1/4 cup granulated sugar

1/2 cup butter, melted

1/2 cup whipping cream

2 tablespoons bourbon

1 teaspoon vanilla extract

Pecan Topping:

1/2 cup butter, melted

1 cup chopped pecans

1 cup brown sugar

1 cup all-purpose flour

whole pecans for garnish

Preheat oven to 375 degrees.  Bake the yams on an oven rack for 45 minutes, or until soft. Butter a shallow 2-quart casserole.  Reduce oven temperature to 350 degrees.  Halve and scoop out yam pulp.  Mash pulp, then add eggs, granulated sugar, butter, cream, bourbon, and vanilla.  Stir well to combine.  Pour into prepared casserole.

To prepare pecan topping:  combine all ingredients except whole pecans and sprinkle over yams.  Decorate top with whole pecans.  Bake, uncovered, 40 minutes, or until heated through and top is lightly browned.

Credit:  California Fresh, Junior League of Oakland-East Bay



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