Yummy Yam Casserole

I think I've mentioned before that I'm not much of a planner. In fact, I'm learning about myself that not planning is becoming some sort of defense mechanism for me. Oh, and sometimes I'm too distracted to plan.

In any case, we foolishly saved our shopping trip until Wednesday night, the night before Thanksgiving. We went to the store together to get some of the Turkey Day ingredients, and a load of other essentials.

(Side note: I had a coupon for a Private Selection brand turkey breast. Upon examining them, they are not gluten free. They contain modified food starch.)

We picked up an already-cooked ham instead :), some potatoes, and a special request - yams. Now, my family doesn't have the 'secret family recipe' yams every year, like some I know. In fact, I remember a few years back, my sister in law signed up to bring yams to an extended family Thanksgiving, and she ended up bringing them home with her! (I know, we need to get a little more adventurous than that in my family.)

But, I was able to whip together, literally, with my KitchenAid, some fantastic baked yams. Oh, and the almonds on top? They were so buttery and sweet and delicious. Please pass the almonds...


Yummy Yam Casserole,
adapted from Allrecipes.com

2 pounds yams (which for us, turned out to be 2 large yams)
1 egg
2 Tablespoons brown sugar
1 Tablespoon butter, melted
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3 ounces almonds, chopped coarsely
3 Tablespoons brown sugar
2 Tablespoons melted butter

1. Preheat oven to 375 degrees F (190 degrees C).
2. Poke yams in several places with a fork, then cook them on high power in microwave oven until heated through and soft, about 20 minutes. When cooled, remove skins and place the yams in a large bowl.
3. Beat yams until smooth. Then beat in egg. Stir in 2 tablespoons brown sugar, 1 tablespoon melted butter, salt, cinnamon, allspice and nutmeg; beat until the mixture is light and fluffy.
4. Transfer mixture to an ungreased 3 quart casserole dish. Arrange the pecans in a single layer on top. Sprinkle with remaining brown sugar and drizzle 2 tablespoons melted butter over the top.
5. Bake for 25 minutes in the preheated oven, or until browned and bubbly.