"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
2 large can yams 1 egg 1 c sugar 1 stick butter or margarine, melted 2 T flour 1/2 c evaporated milk 1 1/2 t cinnamon 1 teaspoon allspice 1 1/2 t vanilla
Topping: 1 stick butter or margarine 2 c brown sugar 2 c pecan pieces
Whip the potatoes with electric mixer until smooth. Add the egg, sugar, butter, flour and evaporated milk. Mix well to blend. Add the spices and vanilla. Make the topping by melting the butter in a medium saucepan over low heat. Then add the brown sugar and pecans and stir until the mixture is smooth and easy to spread. Spoon the potatoes into a 9 by 13 glass baking dish. Spread the topping evenly over the potatoes. Bake for 40 minutes in an oven preheated to 350 degrees.
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