"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 Southern Sweeties, by Sharon Fox, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
5 or 6 medium yams (dark skin jewel recommended) 1/4 c. butter 1/ tsp. vanilla 2 eggs 1/2 tsp. salt 1/2 tsp. cinnamon 1/4 c. orange juice Topping- 1/4 c. butter; 3/4 c. brown sugar; 1 c. chopped pecans.
Boil fresh yams until tender. Skin and beat until fluffy. Add rest of ingredients, except topping, and mix well. Pour into buttered casserole and top with mixture of melted butter, brown sugar and pecans. Bake at 350º about 45 minutes, or longer if the casserole has been made ahead of time and refrigerated.
With great holiday memories of aunt Janet appearing at the door with her warm Southern Sweeties!
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.