Candied Yam Dessert Bake

Here’s a recipe that your family is sure to find a super Thanksgiving treat.

Candied Yam Dessert Bake

2 (16 oz.) cans yams, drained well, or 2 pounds yams cooked and peeled
2 eggs
1/4 C skim milk
1/2 C dark brown sugar, firmly packed and divided in half
1/4 C butter, melted
1/2 C pecan halves

1. Place the drained yams into a large mixing bowl and mash well
   with a potato masher or fork.
2. Break the eggs into the mashed yams.
3. Add 1/4 C of the brown sugar, and 2 tbsp. of the melted butter
   to the mixture.
4. Use an electric mixer on medium speed and beat the ingredients
   together well.
5. Preheat the oven to 350F.
6. Spray a 1 qt. casserole dish with non-stick cooking spray or
   grease lightly with canola oil.
7. Place the yam mixture into the prepared casserole dish.
8. Spread the pecan halves over the top of the yam mixture,
   completely covering the top.
9. Sprinkle the remaining brown sugar over the top of the pecans.
10. Drizzle the remaining butter over the top.
11. Bake 25 minutes. Allow to cool for 20 minutes to set, and so
    no one burns their mouths.

This dessert also tastes good with  marshmallows on top of the pecans instead of the sugar and butter. Put them on about 20 minutes before the end of the baking time so the marshmallows do not burn.  If they become brown, cover loosely with foil and continue baking. Note they will puff upa lot, so make sure the casserole is deep enough so nothing spills over.