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

contributed by

 * Catsrecipes Y-Group