Or you can use sweet potatoes
Notes for Thanksgiving to make 5 9x13 trays of yams: Change serving size to 36. 27 cups of yams equals about 18-20 very large yams.
Preheat the oven to 400 degrees F. (375 if convicted oven). Pierce the sweet potatoes 2 or 3 times with a fork. Bake in a roasting pan for 45 to 60 minutes, until tender (if Yams are really large, it will take an hour and 40 min). Let cool for about 30 minutes. Cut the potatoes in half, lengthwise. Hold the sweet potatoes with a potholder or towel and scoop out the potato flesh into a large bowl or pot.
Measure the amount of cups of yams you will need and place into another large pot or bowl. Add sugar, vanilla, eggs, milk and butter. Mix well with hand blender, food processors or potato masher. Once smooth, place mixture in foil or other tray that is appx 13x9 inches. Pans with higher sides like 2 1/2 or 3 inches are better since the mixture rises a little when cooked.
For topping, hand mix ingredients well and gently spread on top layer of sweet potato mixture. Bake at 400 degrees for 30 minutes. Top should be nice brown and crispy.
Note that the dish can be made days ahead of time and refrigerated. If you do this, I would make topping on the day of the event. On day you plan to cook, take out of fridge and set on the counter for 2 hours before cooking to get to room temp. Then cook on the day of the event.
Also, you can put walnuts in a zip lock and crush with a mallet or the bottom of a pot. Same for rice crispies.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (339g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1157 | ||
Calories from Fat: 631 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 70.1g | 93 % | |
Saturated Fat 32.1g | 161 % | |
Monounsaturated Fat 18.7g | ||
Polyunsanturated Fat 13.4g | ||
Cholesterol 335.4mg | 103 % | |
Sodium 22412.1mg | 773 % | |
Potassium 439.7mg | 12 % | |
Total Carbohydrate 124.3g | 37 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 122g | ||
Protein 16.1g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1157
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