Velvety Yam Pecan Casserole

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   Poke the yams several times with a fork, then cook them on high power in the microwave until heated through and soft, about 20 minutes. When cooled, remove the skins and place the yams in a large bowl.

3. 3

   Beat the yams until smooth. Then beat in one egg at a time, blending after each addition. Stir in 1/4 cup brown sugar, 1/8 cup melted butter, salt, cinnamon, allspice, and nutmeg; beat until the mixture is light and fluffy.

4. 4

   Transfer the mixture to an ungreased 3 quart casserole dish. Arrange the pecans in a single layer on top. Sprinkle with the remaining brown sugar and drizzle 1/4 cup melted butter over the top.

5. 5

   Bake for 25 minutes in the preheated oven, or until browned and bubbly.

• Calories 824.23 kcal High
• Protein 8.07 g Moderate
• Carbs 199.71 g Moderate
• Total Fat 22.22 g High
• Saturated Fat 3.61 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 51.58 mg Moderate
• Sodium 113.64 mg Low Source
• Fiber 4.48 g Moderate
• Sugar 9.07 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 70.4 mg Low Source
• Iron 2.44 mg Moderate
• Potassium 95.55 mg Low Source
• Vitamin A 24.66 mcg_rae Low Source
• Vitamin C 2.88 mg Low Source
• Vitamin D 0.76 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Eggs 🥚
• Milk 🥛