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Yam Supreme

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
SWIZZLESTICKS

SWIZZLESTICKS

This dish can be prepared ahead and chilled before heating. I include this dish with either Christmas Dinner or Easter Dinner. Everyone thoroughly enjoys it!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 734 kcal
  • 37%
  • Fat:
  • 51.7 g
  • 80%
  • Carbs:
  • 67.9g
  • 22%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 360 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Place yams into a medium saucepan with water to cover. Bring to a boil and cook until tender. Remove from heat, drain and mash.
  2. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together yams, milk, 1/4 cup butter and salt. Spread into the bottom of a 9 inch square pan. In a small saucepan over low heat, melt remaining 1 cup butter and brown sugar together. Spread over the top of the mashed yams. Arrange pecans decoratively over the top.
  3. Bake for 20 to 25 minutes in the preheated oven, until bubbly.
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Reviews

DAWNZKITKAT
8

DAWNZKITKAT

12/14/2006

We just loved this recipe. It was very easy to make and didn't require too many ingredients like other similar recipes. I made it exactly as written with the exception that I used walnuts instead of pecans. I did have to cook it a bit longer than the recipe but that is probably because I had cooked the yams the previous day and they were cold from the fridge. The topping came out slightly crunchy and made the walnuts almost seem candied. Yummmm!! Thank you for a great recipe!

Wilemon
5

Wilemon

11/6/2003

Don't like the milk! Do yams, last 3 ingredients, add 1/2 - 1 cup oats.

GABRIELLESMOM
4

GABRIELLESMOM

1/18/2011

I hate rating a recipe when I made it a little diferent than the recipe actually called for, but my changes are not all that different and the end result was great! I had already cooked my yams in the oven, so I peeled them and put them in the blender with almond milk (we are dairy intolerant) and coconut oil in place of butter. Mixed it and put into 9x9, topping with brown sugar mixed with coconut oil and topped with shredded coconut. This dish is lightly sweet in spite of the candied topping which was a nice surprise! For my husband (who HATES yams) this was a great recipe. And of course the kiddo loved i (especially the brown sugar and coconut topping). Way better than your typical (& nasty) marshmallow yam dish.

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