Yam Casserole
Yam Casserole
This has become our traditional yam casserole recipe. The dish is not too sweet and is topped with a streusel mixture. It also heats up really good as a leftover.
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Ingredients
- 7 cups cubed peeled yams
- 1/3 cup half-and-half
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 large egg lightly beaten
- vegetable oil
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup chilled butter, cut into small pieces
- 1/2 cup chopped pecans
Instructions
- Preheat over to 375°F
- Add yams to medium-sized sauce pan and cover with water. Bring to a boil, reduce heat and simmer 12 minutes or until tender. Drain.
- Combine half-and-half, maple syrup, vanilla extract, salt and egg in a large bowl, and whisk. Add Yams to egg mixture; beat with an elelctric mixer at medium speed until smooth. Spoon yam mixture into a 7x11-inch baking dish, lightly coated with vegetable oil.
- For topping, combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over yam mixture.
- Bake uncovered at 375°F for 30 minutes or until topping is browned and the yams are thoroughly heated.