Yams have a long history in my family. Often my mom would bake yams or sweet potatoes for an every day dinner. It was always my favorite. She wrapped each yam in tin foil and baked it in the oven for an hour and a half. We ate them with only a small pat of butter. They have so much flavor all by themselves.
This recipe for Yummy Yams takes that every day baked sweet potato up a notch to make an elegant side for any holiday dinner. Mashed, baked potatoes are blended with a little cream, sugar and eggs. It is the pecan, brown sugar crumble on top that takes this dish to the next level. I am sure this is why a lot of people call this, Sweet Potato Pie. It is definitely more of a dessert than a side dish.
How To Make Yummy Yams
1. Yams or sweet potatoes that are baked have a sweeter taste. The nicest part of baking yams or sweet potatoes is you do not have to peel them. Wrap each yam in a 12 x 12 inch piece of tin foil. No need to poke them or grease the outside since you are not going to eat the skins.
2. Place the tin foil wrapped yams in a 500° oven and bake for 1 1/2 hours. Place a piece of tin foil on the bottom of your oven. Sweet potatoes have so much sugar and starch in them, as they cook, they drip a sugary residue on the bottom of your oven. The drippings will burn and make a mess. They also will set off your fire alarm if you don’t protect yourself with tin foil. The foil on the bottom of your oven is a small step to help avoid a bunch of problems.
3. Once the yams are done cooking, let them cool inside your oven. I like to bake the yams the night before I need them. After the yams have baked for an hour and a half, I turn off the oven and let them rest throughout the night. The next morning they are easy to handle and not so hot.
4. Peel off the tin foil. Be careful when you remove it from the yam. There is a lot of juice that forms inside. You don’t want to clean up that juicy mess off your floor. Can you tell, I have cleaned up a lot of yam residue?
The best part of baking the yams is how easy the skins come off.
5. The best part of baking the yams is how easy the skins come off. There are often hard eyes on the outside of the yam. Use your fingers and pull this out of the flesh. There are often dark or black spots on the flesh of the yam. Don’t use that part either.
6. Once the skins are off, everything comes together fast and easy. Place the potatoes in a large bowl and add the eggs, melted butter, vanilla, sugar and heavy cream. Use a hand mixer and beat until everything is well mixed. Pour into a 13 x 9 casserole pan and smooth the top with a spatula.
7. For the pecan brown sugar crumble on top, grate the butter. Add the brown sugar, flour and chopped pecans. Use a spoon or your hands to mix this all together. Sprinkle this over the mashed yams and bake for 40 minutes until the crust is golden brown.
Let me know on Instagram or Pinterest if you make this.
Post a picture and tag me @dinasdiner. I want to know how it turns out.
Sweet Potato Casserole with Pecan and Brown Sugar Topping
- 6 Large Yams
- 3 Eggs
- 1/2 Cup Butter, Melted
- 1 tsp. Vanilla
- 1/4 Cup Sugar
- 1/2 Cup Heavy Cream
Pecan Brown Sugar Crumble
- 1/2 Cup Butter
- 1 Cup Brown Sugar
- 1 Cup Pecans, Chopped
- 1 Cup Flour
- Wrap each yam in a sheet of tin foil. Bake the yams in a 500° oven for 1 1/2 hours.
- Let cool until you can handle them. Peel off the tin foil and then take off the skins and place in a large bowl.
- Melt 1/2 cup butter and pour this on top of the yams with the sugar, vanilla and heavy cream.
- Mix with a hand mixer and add eggs one at a time.
- Mix until smooth and pour this into a 13 x 9 pan.
- Grate the butter on a box grater and place in a bowl. Add the brown sugar, chopped pecans and flour.
- Use a spoon or your hands and mix together.
- Sprinkle over the yam mixture and bake at 350° for 40 minutes or until top is golden brown.
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