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Scalloped Yams with Praline Topping



From the kitchen of Renee Wilson



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Yams covered in heavy cream & pecans. The first time I made this it was a huge hit. It's been served at Thanksgiving ever since. Make ahead tips included.



Work together until well combined:

1/4 c light brown sugar, packed

3 Tbsp unsalted butter, at room temp.

3 Tbsp flour

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 & refrigerate.

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.







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This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
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stephanie@familyrecipesandmore.com