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Praline Yams - Candied Sweet Potato
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Easy candied topping for yams or sweet potato

Stan Myers


  • 40 oz (1120 grm). can of Sugary Sam Cut Yams, drained
  • 1/2 cup (125 ml) chopped pecans
  • 1/2 cup (125 ml) coconut
  • 1/2 cup (125 ml) firmly packed brown sugar
  • 1/4 cup (60 ml) flour
  • 1/4 cup (60 ml) butter, melted
  • Heat oven to 350 degrees (175 C.).
  • Place yams in ungreased 2 quarts (1900 ml) casserole or glass baking dish.
  • In a small bowl combine remaining ingredients, blend well with a fork.
  • Sprinkle over the yams.
  • Bake at 350 degrees (175 C.) for 35 to 40 minutes or untill bubbly.
This recipe was on the lable of a can of Sugary Sam Yams, but it is now a bookmark in my Joy of Cooking cookbook and a family tradition. It is easy to double or triple and even easier to make. Holds up well as a leftover. Other ingredient options: Use sweet potatos instead of yams. Any rich nut, like walnuts, will work in a pinch if you don't have pecans. When desert is offered, many diners prefer a third helping of these yams.

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