Wow… Thanksgiving is just around the corner. Time to start thinking about turkey, dressing, potatoes and the other traditional side dishes that will be prepared, including these amazing Pecan Praline Yams, baked with brown sugar, coconut, butter and pecans!
I grew up having yams (or sweet potatoes) at every single Thanksgiving meal. My mom always made them the way that a lot of people from the South eat them… mashed, with marshmallows melted on the top. I thought they were good, but they weren’t anything I couldn’t live without at Thanksgiving.
THESE Pecan Praline Yams are a far different story. They have become one of my favorite parts of our Thanksgiving meal since I began making them about 15 years ago… now they are a tradition! Here they are… fresh out of the oven… a double batch!
I originally found the recipe on a can of Princella Yams… you know, the big cans of yams you can find at any old grocery store. I decided to try the recipe printed on the can just to see if they were any good… and, believe me… they were delicious! The pecans, butter, brown sugar, and coconut bake together to form a sweet little crust on top of the yams.
Oh. My. Goodness. These yams are sooo very good. See how the ingredients form a nice crumbly crust on top of the yams once baked? Yum.
This recipe is ridiculously quick to prepare, and I think that’s fantastic, especially with all the other traditional dishes I need time to make for Thanksgiving, things like Whole Berry Cranberry Orange Sauce, Homemade Dinner Rolls, Toll House Pie, Rainbow Jello Salad and Mom’s Famous Cream Cheese Ball.
Pecan praline yams are perfect served alongside our other family traditional Thanksgiving “must haves”.
I sure hope you will give these a try… we LOVE them, and I think you will enjoy serving these at your holiday meal, alongside YOUR favorite family traditional recipes!
Original recipe source: Printed on can of Princella Yams!
- 29 oz. can of yams , drained (this is the large size can)
- 1/3 cup chopped pecans
- 1/3 cup coconut
- 1/3 cup packed brown sugar
- 3 Tablespoons all purpose flour
- 3 Tablespoons butter , melted
- Preheat oven to 350 degrees.
- Place drained yam pieces into an ungreased casserole dish in a single layer (8x8 - use 9x13 if doubling this recipe).
- In a small bowl, mix the remaining ingredients together. Sprinkle the crumbly mixture over the top of the yams, to cover.
- Bake at 350 degrees for 35 - 40 minutes. Serve while hot, and enjoy!
This recipe is EASILY doubled. It is also perfectly good to bake ahead of time, then cover with foil and reheat before serving. This sure helps on a busy day of food prep for a Thanksgiving meal.
Here’s one more to pin on your Pinterest boards!ds!