"That they may teach the young women to be sober, to love their husbands, to love their children, to be discreet, chaste, keepers at home, good, obedient to their own husbands, that the word of God be not blasphemed." Titus 2:4-5

Sunday, November 20, 2011

My Thanksgiving Yams

Every year, for Thanksgiving and Christmas, I make these yams.  Everyone LOVES them and I always get asked for the recipe when I make them.

Gourmet Holiday Yams

5 yams
1/4 tsp.salt
1/4 c. butter
2 eggs
1-1/2 tsp. vanilla
2 tsp. cinnamon
1 tsp. nutmeg
1/2 c. sugar
2 T. cream

1/4 c. butter, softened
3 T. flour
3/4 packed brown sugar
1/2 c. chopped pecans

Peel yams and chop into chunks; put in a pot of water and boil until soft, about 20 minutes. Drain yams and transfer to a large bowl. Add 1/4 cup butter and mash with a potato masher until smooth. Add salt, eggs, vanilla, cinnamon, nutmeg, sugar, and cream. Beat with electric mixer until well combined.

Grease a 9 x 13" pan and pour yam mixture into it. Spread evenly.

Preheat oven to 350 degrees.

In a medium bowl, combine the remaining butter, flour, brown sugar, and pecans. Squeeze all together with hands until well combined. Crumble over top of yams.

Bake for 30 minutes, until topping is crisp and lightly browned. I normally make this a day or two ahead of time and refrigerate, then bake. If you do that, then add on another 10 minutes or so.

Happy Thanksgiving, and enjoy!!! These are delicious!

This post is linked up at: Homestead Barn Hop #37


  1. Sounds sweet, no wonder folks like it. :) What are the eggs in there for? Think you absolutely need them? Thanks!

  2. Would you believe I've never had yams?! I always thought they were served as part of the main course, but this sounds like a yummy dessert! Which course do you serve them as?

  3. I do serve these as a side dish at dinner, but many have said it's like a dessert!

  4. Nicole, I think the eggs work as a binder, and to give it more of a "whipped" texture. If you can't have eggs, I think it's worth trying it without.