If there’s one time that you’ll see me cooking, and actually enjoying it, it’s at Thanksgiving. Some might say that I’m not an Iron Chef (ahem, my boyfriend) but when it comes to this casserole it’s quick, easy, and yummy no matter what I do!
This dish has been passed on for generations in my family and last year I finally obtained the recipe from my Grandmother in hopes that it would become my contribution to our annual Thanksgiving family dinner.
Are you ready for mouth-watering, creamy, and sweet yam goodness? Let’s dive into this recipe together!
2 cups mashed yams (some may call it a sweet potato, it’s the orange one)
2 tablespoons Butter
Salt to taste
2 tablespoons Cream
Top of Casserole
1/2 cup packed Brown Sugar
1/2 cup butter
- Preheat the oven to 325º F.
- Boil a pot of water big enough to fit 2 cups of cut yams.
- Cut a yam into cubes and toss into boiling water until soft enough to mash.
- Drain the water and mash the yams in the pot.
- Mix in the cream, butter and salt.
- Transfer the mashed yam mix into a glass casserole dish.
- Melt the butter and brown sugar in a bowl and mix.
- Spread the butter and sugar mix on top of the casserole and garnish with pecans.
- Bake for 25 minutes until the top of the casserole is bubbling.
- Serve hot!
Happy Thanksgiving all of you lovely people! May your long weekends be full of love, laughs and delicious food!