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Twice Baked Yams

Twice Baked Yams

Twice Baked Yams


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

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