If you want to make your next holiday feast a success, add a side that’s sweet and refreshingly easy to make. In other words, add this fresh yam casserole.
Serves 8
INGREDIENTS
2 pounds of sweet potato, peeled and cubed
¾ cup milk
1 teaspoon vanilla
½ cup brown sugar, divided
1 stick butter, divided
1 tablespoon cinnamon
¼ teaspoon clove
¼ teaspoon nutmeg
½ cup roughly chopped pecans
INSTRUCTIONS
Preheat oven to 350 degrees Fahrenheit, and bring water to a boil in a medium-sized pot.
Add cubed potatoes and boil until you can easily pierce cubes with a fork.
Drain and put cubed cooked potatoes into a large bowl, then add milk, vanilla, ¼ cup of brown sugar, ½ stick of butter, cinnamon, cloves, and nutmeg, and stir well until all ingredients are thoroughly mixed.
Place the contents from the bowl into a 8×8-inch casserole dish sprayed with non-stick spray.
Slice the other half of the stick of butter into pats (approximately 6) and place pats of butter on top of the potato mixture, then sprinkle the other ¼ cup of brown sugar over the butter.
Sprinkle the pecans on top and place in a preheated oven.
Bake for 20 minutes until butter and brown sugar have melted together, then serve piping hot.
