Yam Souffle

A while back, MDS's Mom made this dish at a family get-together at her house. It was delicious. My Mom never really liked sweet potatoes, so she avoided making them. But this dish is so delicious, I will have to add it into my rotation.

This recipe is a classic Thanksgiving recipe, but can be enjoyed anytime of the year. Like other casseroles, it is quite easy to make. You might find similar recipes that use marshmallows instead of the pecan topping. While I like marshmallows, the pecan topping is so much better for this dish. Although this recipe has yam in the title, it is more likely in the U.S. to be made with sweet potatoes. When I made this recipe, I use a can of sweet potatoes, not yams. Whatever you call it, it is delicious.

Yam Souffle 

• 40 oz. can yams, drained
• 1/2 cup sugar
• 1/2 stick butter, melted
• 2 eggs
• 1 tsp. vanilla
• 1/4 tsp. salt

Beat together all ingredients until smooth, Pour into a greased casserole dish. Make the topping.

• 1 cup brown sugar
• 1/2 tsp salt
• 1/2 cup milk
• 1/2 cup flour
• 1/2 stick butter, melted
• 1 cup chopped pecans.

Combine topping ingredients, except the pecans. Pour over the casserole. Sprinkle the pecans on top. Bake for one hour at 350 uncovered. Allow to cool for ten minutes before serving. Enjoy!