"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pecan Caramel Yams, by Melissa Everett, is from DARRINGTON DISHES,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
5 yams or sweet potatoes Topping: (about 5 cups mashed) 1 1/2 cup heavy cream 1/2 cup softened butter 1 cup brown sugar 1/3 cup milk 1/3 cup butter, melted 1/2 cup sugar 1 cup chopped pecans 2 eggs, beaten
1 teaspoon vanilla
Bake yams in the oven at 350º for 20-30 minutes or until tender when poked with a fork. Allow yams to cool, then peel and mash well. Mix in the next five ingredients and pour into a greased 2 quart dish. Mix cream and brown sugar in small saucepan and cook over medium heat until it reaches softball stage (10-15 minutes). Remove from heat and mix in butter and pecans. Pour over yams and bake at 350° for 20 minutes until hot and starting to brown.
These yams will get rave reviews every Thanksgiving. They're almost better than dessert. The butter added to the mashed yams can be omitted, and results are still delicious.
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