Diana Rattray is definitely an enthusiastic home prepare and foodie with a love for Southern cooking and Southern food history. Find out more
This classic yams casserole is the best mixture of yams filling and crunchy buttery, pecan topping. It's our most requested yams casserole, also it's always a success with family and visitors.
This is actually the perfect side dish casserole for the Thanksgiving or Christmas dinner. In case your family prefers a marshmallow topping, begin to see the variations underneath the recipe.
- 3 cups mashed sweet taters, cooled
- 1 cup brown sugar, packed
- 2 large eggs, gently beaten
- 1 teaspoon vanilla
- 1/2 cup milk
- 1/2 cup melted butter
- 1/2 cup brown sugar
- 1/3 cup flour
- 1/3 cup melted butter
- 1 cup chopped pecans
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Heat the oven to 350° F (180° C/Gas 4). Butter a couple-quart casserole or baking dish.
Inside a large bowl combine the mashed sweet taters with 1 cup of brown sugar, eggs, vanilla, milk, and 1/2 cup of melted butter. Blend completely spoon the mix in to the prepared baking dish.
In another bowl combine the firOr2 cup of brown sugar, flour, 1/3 cup of melted butter, and also the chopped pecans blend well. Sprinkle the pecan mixture over the top yams mixture.
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Bake the casserole for 35 to 40 minutes, before the filling is hot and also the topping has browned.
To Create Ahead In order to save some time on serving day, prepare the yams filling yesterday. Transfer towards the prepared baking dish, cover, and refrigerate. You may even prepare the topping inside a separate bowl cover and refrigerate. Go ahead and take casserole from the refrigerator about half an hour before baking. Spread using the topping and bake as directed.
Marshmallow Topping - Omit the pecan topping and bake the casserole for half an hour. Top about 3 to 4 glasses of small marshmallows. Go back to the oven for ten minutes longer, or before the marshmallows are gently browned.
Pecan and Marshmallow Topping - Lessen the pecan topping ingredients by about 50 % and sprinkle all over the fringe of the baking dish. Bake for half an hour, then fill the middle along with about 2 to 3 glasses of miniature marshmallows. Continue baking for 10 more minutes, or before the marshmallows are gently browned.
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