Twice Baked Yams

Twice Baked Yams

October 22, 2014
Alice
Potato, Recipes, Starches

: Twice Baked Yams

Twice Baked Yams

Recipe By: Alice Morrow

Twice Baked Yams

Ingredients

4 medium Louisiana yams
1 ½ c. brown sugar, divided
1 large egg
4 T. butter, softened and divided
¼ c. evaporated milk
1 t. vanilla extract
1 t. ground nutmeg
1 t. ground cinnamon
1 c. crushed wheat chex cereal or your favorite cereal
¾ c. chopped and roasted pecans

Instructions

Preheat oven 350. Pierce yams with fork and bake 45 minutes or until soft.
Cut in half lengthwise and scoop flesh into large bowl, leaving ½” interior border.
Place yam shells on baking sheet.
To the flesh, add 1 c. brown sugar, egg, 2 T. butter, milk, vanilla, nutmeg and cinnamon. Mix well.
Fill each shell with about ⅓ c. of filling.
In another bowl, combine cereal, pecans, remaining ½ c. brown sugar and remaining 2 T. butter.
Sprinkle topping over top of yams.
Bake 15 minutes or until topping is lightly browned and filling is hot.

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