The Pioneer Woman Tasty Kitchen
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Candied Yams

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A family tradition. So good you won’t want to save them for Thanksgiving. So sweet they’re practically a dessert. The only kind of yams I like.

Ingredients

  • 3 cups Yams. Cooked
  • 1 cup Sugar
  • 2 whole Eggs, Beaten
  • ½ cups Milk
  • 1 teaspoon Vanilla
  • 1 cup Butter, Divided Use
  • 2 teaspoons Cinnamon
  • 1 cup Chopped Walnuts
  • ¾ cups Coconut Flakes
  • ½ cups Flour
  • 1 cup Brown Sugar

Preparation

Thoroughly mash the cooked yams. I cook them just like you would potatoes when making mashed potatoes. So just slice them up and boil them. They are denser than potatoes and take a little longer to boil but you can tell they’re done when you can easily stick a fork in them. I usually use an egg beater to mash them but if you’re a real go getter a fork works fine. I’ve never used canned yams in this recipe before but if you’re scraped for time you could give them a try.

Add sugar, eggs, milk, vanilla, 1/2 cup butter, and cinnamon to the mashed yams. Mix until combined. Spread yam mixture out in a 9X13 pan.

In a separate bowl, combine walnuts, remaining butter, coconut, flour, and brown sugar. Sprinkle over the yam mixture in a thick layer.

Bake for 30 minutes at 375 degrees.

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shelovesfrodo on 12.7.2011

These are fantastic! I made this recipe when, having never made them before, I was asked to bring yams to the in-laws’ for Thanksgiving. I didn’t have the coconut, but they turned out perfect and were so yummy!

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