Description:

Easy candied topping for yams or sweet potato

Source:

Stan Myers

Serves/Makes:10

Ingredients

• 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

Preparation

• 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.

Comments

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.