Yam Pecan Casserole Recipe
Ingredients
| Yams | 4 Pound, scrubbed | |
| Skim milk | 1/2 Cup (16 tbs) | |
| 1/3 cup low-calorie margarine | ||
| 2 eggs, slightly beaten | ||
| 1/2 cup granulated brown sugar replacement | ||
| 1/2 cup skim evaporated milk | ||
| 1/2 cup pecans, coarsely chopped | ||
| Vanilla extract | 1 Teaspoon | |
| 1/4 tsp each ground cinnamon, nutmeg, and salt | ||
Directions
Place yams in baking dish; bake at 350°F (175°C) until tender.
Remove and cool until able to handle.
Peel or remove soft pulp from yams.
Whip pulp until smooth.
Scald the milk in a small heavy saucepan.
Remove from heat and add the margarine; stir to melt margarine.
Cool slightly; then beat in eggs and 1/4 c. (60 mL) brown sugar replacement.
Beat into yams.
Spread yam mixture on bottom of 13 x 9 in. (33 x 23 cm) baking dish.
Combine evaporated milk, remaining brown sugar replacement, pecans, vanilla, and spices in a small heavy saucepan.
Simmer and stir for 5 minutes.
Pour mixture over yams, spreading evenly.
Bake at 350°F (175°C) for about 30 minutes until top is set.
Remove and cool until able to handle.
Peel or remove soft pulp from yams.
Whip pulp until smooth.
Scald the milk in a small heavy saucepan.
Remove from heat and add the margarine; stir to melt margarine.
Cool slightly; then beat in eggs and 1/4 c. (60 mL) brown sugar replacement.
Beat into yams.
Spread yam mixture on bottom of 13 x 9 in. (33 x 23 cm) baking dish.
Combine evaporated milk, remaining brown sugar replacement, pecans, vanilla, and spices in a small heavy saucepan.
Simmer and stir for 5 minutes.
Pour mixture over yams, spreading evenly.
Bake at 350°F (175°C) for about 30 minutes until top is set.
Chef
