My husband and I love yams! Our kids do not enjoy them as much as we do, but this Thanksgiving they fell in love with yams! I have done many Thanksgiving yam casseroles in previous years. I thought the marshmallow topped casserole would be a family favourite but it did not catch the attention of their taste buds like this one did! I hope that you enjoy this new family favourite!
3 ½ lbs cubed sweet potatoes or yams (I roasted my yams.)
¼ c brown sugar
¼ c white sugar
2 eggs, beaten
½ tsp salt
4 tbsp butter or lactose free alternative, softened
½ c milk or non-dairy alternative (I used cashew milk)
½ tsp vanilla extract
½ c brown sugar
1/3 c all-purpose flour (I used a GF flour mix)
3 tbsp butter, softened
½ c chopped pecans (I used this nut blender that I love)
Preheat oven to 325°F.
Roast sweet potatoes/yams, (my preference) or in a medium saucepan with water to cover, cook sweet potatoes/yams until tender. Drain.
In a large bowl mix the sweet potatoes/yams together with the casserole sugars, eggs, salt, butter, milk and vanilla extract. I used a hand mixer to make it smooth.
Transfer to a 9 x13 baking dish
For the topping, mix brown sugar and flour in a medium sized bowl. Cut in the butter until the mixture is course. Sprinkle topping over the sweet potato/yam mixture
Bake for 30 minutes or until the topping is a light brown.