Pecan Praline-Crusted Yams Recipe

Pecan Praline-Crusted Yams Recipe
Staff Writer
Yams
iStock/andipantz

Yams

This is based on a family recipe from my mother. The pecan crust lends a nice crunch to the yams, and the spices add a touch of refinement.

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8
Servings
644
Calories Per Serving
Deliver Ingredients

Ingredients

For the pecan crust

  • 2 tablespoons butter, melted
  • 2 cups cream
  • 2 cups brown sugar
  • 4 cups pecans, toasted and chopped roughly
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 4 teaspoons vanilla extract

For the yams

  • Salt, for boiling yams
  • 5 pounds yams, peeled and cut into large dice
  • 8 tablespoons butter
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup brown sugar

Directions

For the pecan crust

Place the butter in a heavy saucepan. Add the cream, sugar, pecans, salt, and spices and whisk until well combined. Bring to a boil over medium heat, reduce to a simmer, and cook for 5 minutes, stirring often. Remove from heat and add the vanilla extract.

For the yams

Preheat the oven to 375 degrees.

Bring a large pot of salted water to boil over high heat. Add the yams and cook until soft. Remove from heat and strain completely. Place in a mixing bowl, add the butter, and beat with a whisk until smooth. Add the eggs and whisk again to incorporate.

Scald the milk in a saucepan: Bring it nearly to a boil over medium heat, stirring regularly, to keep the bottom from scorching. When bubbles start to form around the edges, remove from heat. Add the milk to the yams. Add the sugar and mix well. Transfer to a baking dish.

Pour the pecan praline over yam mixture and bake in the oven for 20 minutes. Use a cake tester to check for doneness. Serve hot.

Nutritional Facts

Total Fat
32g
46%
Sugar
8g
9%
Saturated Fat
12g
50%
Cholesterol
38mg
13%
Carbohydrate, by difference
97g
75%
Protein
7g
15%
Vitamin A, RAE
155µg
22%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
99mg
10%
Choline, total
8mg
2%
Fiber, total dietary
14g
56%
Fluoride, F
2µg
0%
Folate, total
43µg
11%
Iron, Fe
3mg
17%
Magnesium, Mg
33mg
10%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Phosphorus, P
130mg
19%
Selenium, Se
3µg
5%
Sodium, Na
186mg
12%
Vitamin D (D2 + D3)
1µg
7%
Water
393g
15%
Zinc, Zn
1mg
13%

Pecan Shopping Tip

Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

Pecan Cooking Tip

Toasting your nuts helps release essential oils and intensifies their flavor.