Best 5 Yam Casserole With Pecan Crumble Recipes

ROASTED SWEET POTATO CASSEROLE WITH PECAN CRUMBLE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine sweet potatoes and oil in a bowl and toss to coat. Lay on a shallow baking sheet.
• Roast until slightly charred, about 45 minutes, turning regularly to prevent burning on the bottom.
• While potatoes are roasting, combine 1/3 cup brown sugar and flour in a medium-sized bowl. Add 3 tablespoons butter and cut into the dry ingredients. Stir in pecans until evenly mixed. Set crumble mixture aside.
• Combine 1/3 cup brown sugar, remaining 7 tablespoons butter, eggs, evaporated milk, vanilla extract, cinnamon, salt, cloves, and nutmeg in a large mixing bowl. Set aside until potatoes are done roasting.
• Remove potatoes from oven and reduce heat to 325 degrees F (165 degrees C). Transfer sweet potatoes to the brown sugar mixture in the large mixing bowl. Toss until well combined.
• Spoon sweet potato mixture into a 1 1/2-quart casserole dish. Top with crumble mixture, distributing evenly to form a crust.
• Bake in the hot oven until lightly browned on top, 30 to 40 minutes. Let rest for 10 minutes before serving.

YAM CASSEROLE WITH PECAN CRUMBLE

Steps:

• Preheat the oven to 375.
• Lightly grease a 13 x 9 inch baking dish with oil or coat with cooking spray.
• In a small bowl, whisk together the cream and cayenne pepper.
• Arrange 1/3 of the yams in an even layer on the bottom of the prepared dish.
• Season with 1/2 t salt and 1/4 t each of black pepper and thyme.
• Pour in 2/3 c of the cream mixture.
• Repeat for 2 more layers.
• In a small bowl, combine the cracker crumbs, Parmesan, pecans, and melted butter.
• Give it a good stir so the butter coats the crackers and pecans.
• Scatter the mixture over the top of the casserole.
• Cover the dish with foil and bake for 15 minutes.
• Uncover and bake until the top is golden brown, the yams are tender, and the house is filled with the most wonderful sweet and buttery smells, 30-45 minutes longer.

SWEET POTATO CASSEROLE WITH BUTTER PECAN CRUMBLE TOPPING

Steps:

• To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender. Drain well and transfer to a large bowl.
• Preheat oven to 350F and spray a 2.5 to 3-quart baking dish or a 9×13-inch baking pan with cooking spray; set aside.
• To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy.
• Turn out into baking dish, smoothing the top lightly with a spatula; set aside.
• To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
• Add the brown sugar, flour, salt, and toss with a fork or your fingers until moist crumbs form.
• Add the pecans and toss to incorporate.
• Evenly turn topping out over filling.
• Bake the sweet potato casserole for about 45 minutes (or cover and refrigerate for up to 24 hours if you're prepping it in advance), or until top is lightly golden browned, set on the edges, and mostly set in the center. Mine took 50 minutes because I started with it cold from the fridge because I prepped it the night before. Baking time will vary based on pan used (glass or ceramic baking dishes will bake for longer than metal pans), oven, climate, ingredient variances, etc. Start checking at 30 minutes.
• Serve immediately. Extra will keep airtight for up to 1 week in the fridge.

BAKED YAMS WITH PECAN CRUMBLE

Steps:

• Place yams into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and mash; measure out 3 cups of mashed yams.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart ovenproof casserole dish.
• Combine mashed yams, brown sugar, eggs, milk, and melted butter in a bowl. Transfer to the prepared casserole dish.
• Combine pecans, brown sugar, flour, and melted butter in a bowl and mix well. Sprinkle topping over yams.
• Cover and bake in the preheated oven until heated through, about 1 hour.

SWEET POTATO CASSEROLE WITH PECAN TOPPING

Steps:

• Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and place in a food processor. Add the eggs, butter, milk and extracts; cover and process until smooth. Pour into a greased 1-1/2-qt. baking dish. , In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Sprinkle over sweet potato mixture; sprinkle with pecans. Bake, uncovered, at 350° for 35-40 minutes or until set.