Pecan-Coconut Crumble Yam Casserole

Bake mashed yams with pecan and tropical fruits to make this flavorful side dish.

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Servings 12

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Celebrate the Season - Thanksgiving Cooking Contest

Michaela Rosenthal

Woodland Hills, California

ingredients 12
Prep Time 20 min
Total Time 1 hr 30 min

Ingredients

4: medium yams (about 2 lb)

2: eggs

1: teaspoon vanilla bean paste or vanilla

1/2: teaspoon salt, if desired

1: can (8 oz) crushed pineapple, well drained

1/2: cup granulated sugar

1/4: cup canned coconut milk (not cream of coconut)

2/3: cup butter or margarine, melted

1: cup flaked coconut

3/4: cup packed dark brown sugar

1/2: cup pecan pieces

1/3: cup all-purpose flour

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Directions

1 In 4-quart Dutch oven, place yams and enough water to cover. Heat to boiling; reduce heat. Cover; simmer 20 to 25 minutes or until tender when pierced with fork. Drain. When yams are cool enough to handle, slip off skins.
2 Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
3 In large bowl, beat eggs, vanilla bean paste and salt until frothy. Add yams; mash until no lumps remain. Add pineapple, granulated sugar, coconut milk and 1/3 cup of the butter; mix well. Spoon into baking dish. In small bowl, mix coconut, brown sugar, pecans, flour and remaining 1/3 cup butter. Sprinkle evenly over casserole.
4 Bake uncovered 30 to 35 minutes or until top is golden brown. Let stand 10 minutes before serving.

EXPERT TIPS

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Expert Tips

Canned yams or sweet potatoes can be substituted for the fresh.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 330
Calories from Fat: 160),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 10g, 10% Trans Fat 0g 0% ),
Cholesterol: 60mg; 60%;
Sodium: 120mg; 120%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 2g 2% Sugars 30g 30% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 170%;
Vitamin C: 6%;
Calcium: 4%;
Iron: 6%;

Exchanges:

1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;