Holiday Yam Bake
In some parts of the word, orange flesh sweet potatoes are called “yams.” I live in one of those parts. I have expressed our love for yams or sweet potatoes before in the recipe for “Yummy Yams.” This Yam recipe is another one of those that are frequently seen on holiday and potluck tables everywhere. It just doesn’t seem like we have do the holidays right without having a spoonful of this amazing goodness in a casserole dish. Yams are the orange sweet potatoes.
7-10 Sweet Potatoes or 40oz Canned Yams
81/2oz Can Crushed Pineapple and juice or 8oz of raisins
2 TBSP Light Brown Sugar
2 TBSP Butter Melted
3 TBSP Chopped Pecans
Peel, cook and boil yams until soft. Mash them well. Drain Pineapple; reserve juice. Add juice to yams. Add sugar and butter, beat well. Stir in pineapple and pecans. Coat the inside of a 1 ½ quart casserole dish with pam. Spoon in yam mix and spread evenly. Cook at 350 for 20 minutes. Cover the top with marshmallows. Bake for 10 more minutes.