Praline-topped Yams

Praline Topped Sweet Potatoes

3 cans (1 lb. each) yams in light syrup, drained 1/2 cup margarine, melted 1/2 cup heavy cream 2 large eggs 1 cup firmly packed light brown sugar 3/4 cup chopped pecans 1/4 t. ground cinnamon 1/4 t. ground nutmeg 1 t. vanilla

In food processor, puree yams with 6 T. melted butter and 2 T. cream; add eggs and 1/2 cup brown sugar. Process until blended. Spread half the potato mixture in shallow 2 quart baking dish. With remaining potato mixture in pastry bag fitted with large star tip, pipe large rosettes over mixture; preheat oven to 325. In small pan, mix remaining melted butter, cream and brown sugar, the pecans, cinnamon, nutmeg and 1/4 t. salt. Bring to boil. Simmer 5 minutes. Remove from heat; Stir in vanilla. Spoon over center of potato mixture; bake 20 minutes or until bubbly. If desired, garnish with toasted pecan halves. Serves 6 to 8 Source: My Old Recipes

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