Description Edit

Contributed by Catsrecipes Y-Group

  • Source: my old recipes
  • Serves 6 to 8

Ingredients Edit

Directions Edit

  1. In food processor, purée yams with 6 tbsp melted butter and 2 tbsp cream; add eggs and ½ cup brown sugar.
  2. Process until blended.
  3. Spread half the potato mixture in shallow 2 quart baking dish.
  4. With remaining potato mixture in pastry bag fitted with large star tip, pipe large rosettes over mixture; preheat oven to 325 °F.
  5. In small pan, mix remaining melted butter, cream and brown sugar, the pecans, cinnamon, nutmeg and ¼ tbsp salt.
  6. Bring to boil. Simmer 5 minutes.
  7. Remove from heat; stir in vanilla.
  8. Spoon over center of potato mixture; bake 20 minutes or until bubbly.
  9. If desired, garnish with toasted pecan halves.
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