When you are looking for something special to serve at your next Thanksgiving feast, here is a dish that is special to me. My father, Richard, likes to cook, and has recipes that he has made “his own.” Here is his version of a holiday staple.
1 29-oz. can yams, drained, mashed
¼ c. + 3 T. butter, melted, divided
1 t. vanilla
¼ c. granulated sugar
2 eggs
½ t. salt
1/3 c. flour
1 t. cinnamon
1 t. allspice
½ c. brown sugar, packed
½ c. pecans, whole or pieces
Mix together yams, ¼ c. butter, vanilla, granulated sugar, eggs, salt, flour, cinnamon, and allspice. Beat with an electric hand mixer until fluffy and pour into a greased 1 ½-quart baking dish. Sprinkle with brown sugar and 3 tablespoons butter; arrange pecans decoratively on top. Bake for 40 to 4 minutes at 350 degrees. Let stand 5 minutes before serving.
Note To double the recipe, double the yam mixture ingredients; place in a deep 3-quart baking dish. Keep the topping amounts (brown sugar, 3 tablespoons butter, pecans) the same. Increase baking time until yams are set in center. If using a 9” x 13” baking dish, double all the ingredients.
