- Recipes Home
- Interest Groups
Yam Pecan Casserole Recipe
|Yams||4 Pound, scrubbed|
|Skim milk||1⁄2 Cup (8 tbs)|
|Low fat margarine||1⁄3 Cup (5.33 tbs)|
|Eggs||2 , slightly beaten|
|Granulated brown sugar replacement||1⁄2 Cup (8 tbs)|
|Evaporated skim milk||1⁄2 Cup (8 tbs)|
|Pecans||1⁄2 Cup (8 tbs), coarsely chopped|
|Vanilla extract||1 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 3360 Calories from Fat 968
% Daily Value*
Total Fat 111 g171%
Saturated Fat 21.3 g106.4%
Trans Fat 0 g
Cholesterol 452.5 mg
Sodium 1319.5 mg55%
Total Carbohydrates 544 g181.2%
Dietary Fiber 81.6 g326.2%
Sugars 37.5 g
Protein 61 g121.8%
Vitamin A 69.9% Vitamin C 520.4%
Calcium 92.8% Iron 74.8%
*Based on a 2000 Calorie diet
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.