After making yams the same way for so many years (Candied Yams), do we dare try a new way? Well, we did last year and loved it! This Yam Souffle' is so delicious with the pecan topping. I think this is how I'll be doing it again this year!
4 medium Sweet Potatoes or Yams
1 cup milk
2 large eggs
1 1/2 teaspoon vanilla
1 teaspoon salt
1 cup brown sugar
1 cup pecans, chopped
1/2 cup flour
6 Tablespoons butter
Wash and wrap the yams in foil. Place on a lined (sil pat or foil) baking sheet and bake in a 350 oven until the yams are done and fork tender. How long it takes will vary by the size of the yam and your oven, but it will be 40 minutes - an hour. When done and slightly cooled, remove the skin and put the yams in a large bowl. Add the white sugar, milk, eggs, vanilla and salt. Mash with a potato masher. Mash and combine well, but it's okay if it isn't totally blended and smooth. Spread them into a 13x9 pan or another casserole dish (I have a large round one I like to use.)
In a separate bowl, combine the brown sugar, pecans, flour and butter. The easiest way to do this is with your hands, but you can use a pastry blender. When blended sprinkle the topping over the yams. Bake at 400 for about 30 minutes until golden brown.