Scalloped Yams with Praline Topping

Photo by Stephanie Knewasser

From the kitchen of Renee Wilson

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.


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 13×9 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.


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.


The first time I made this it was an instant hit. It’s been served at Thanksgiving & Christmas ever since.