Pecan-Coconut Crumble Yam Casserole

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Prep 20 min
Total 1 hr 30 min
Ingredients 12
Servings 12

Bake mashed yams with pecan and tropical fruits to make this flavorful side dish. MORE+ LESS-

By Pillsbury Kitchens

Updated December 7, 2010

Ingredients

medium yams (about 2 lb)

eggs

teaspoon vanilla bean paste or vanilla

1/2

teaspoon salt, if desired

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

cup flaked coconut

3/4

cup packed dark brown sugar

1/2

cup pecan pieces

1/3

cup all-purpose flour

Steps

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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.

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

Nutrition Facts

Serving Size: 1 Serving

Calories: 330
Calories from Fat: 160

% Daily Value

Total Fat: 18g; 27%
Saturated Fat 10g 51% Trans Fat 0g
Cholesterol: 60mg; 21%
Sodium: 120mg; 5%
Potassium: 230mg; 6%
Total Carbohydrate: 41g; 14%
Dietary Fiber 2g 9% Sugars 30g
Protein: 3g

% Daily Value*:

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