Here is a picture of my homemade, from scratch candied yams. Mmm...
I never liked yams growing up. I never ate them at Thanksgiving, but I always thought they should be on the table. Like a decoration. Then a few years ago I went to a mini-enrichment where they talked about cooking thanksgiving dishes and had samples to try. That was the first time I ate and loved yams. This year I finally got the chance to make them myself.My husband's reaction after tasting them, "You've reinvented yams! This has to be part of our Thanksgiving tradition from now on."
It really is that good. Imagine pecan pie on top of pumpkin pie and you can kind of get an idea. (Probably not as healthy as eating a baked yam, but you just make it once a year.)
YUMMY YAMS
1 can of yams, drained (or I used 2 fresh yams, cut and boiled)
1/3 cup sugar
2 eggs
1/4 tsp salt
1 tsp vanilla
1/4 c butter, melted
1/2 cup milk (I used a 1/4 c of condensed milk I had left over from the pumpkin pie)
Mix together with an electric beater and spread in a 8x8 pan.
Topping:
1/3 cup brown sugar
3 Tbsp flour
1/3 cup butter
1 cup chopped pecans
Cut butter into flour and sugar. Mix in nuts and sprinkle on top. Bake at 350 for 35 minutes.
Next year I want to try and make another recipe I discovered at that mini-enrichment, Summery Succotash. Anyone ever tried it?
