From the kitchen of Renee Wilson.  Yams covered in heavy
cream & pecans.  The first time Renee made this we all agreed
it was amazing.  It's been served at Thanksgiving ever since.  
Make ahead tips included.
1/4 c light brown sugar, packed
3 Tbsp unsalted butter, at room temp.
3 Tbsp flour
Work together until well combined.
Work in:
1/3 c pecans, chopped fine
Set aside.
(This can be made up to 8 hr ahead & stored at room temp)

Bring a large pot of
lightly salted water to a boil over high heat.
Add:
6 medium yams (about 3 lbs) peeled & cut into 1/2" thick
rounds.
Cook until crisp tender, about 5 minutes.  Do not overcook!  
They should hold their shape when drained.  Drain & rinse
under cold running water.

Lightly butter a 13x9 baking dish.
Arrange the yams, overlapping in vertical rows,
in the prepared dish.
(The yams can be arranged in the baking dish up to 8 hr
before baking, covered tightly with plastic wrap & refrigerated).

Pour:  
 1 1/2 c heavy cream, heated over the yams.
Bake at 375 for 20 minutes.

Crumble the pecan mixture over the yams & continue baking
until the yams are tender & the topping is browned, 20-30 more
minutes.

Serve hot.
Scalloped Yams with Praline Topping
"Dreams are wishes your heart
makes."
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