Recipe - Yam Bake

6 small Yams (or 3 medium)
1 cup Sugar
1 Stick margarine
1 cup Shredded coconut
One fourth cup Milk
2 lg Eggs; beaten
1 teaspoon Vanilla

TOPPING
1 cup Brown sugar
1 cup Allpurpose flour
1 Stick margarine; melted
1 cup Pecans; chopped

Wash, peel, and cut the yams into cubes. Cover with water and cook until
tender. Drain water and mash yams to make 3 cups. Add sugar, margarine,
coconut, milk, eggs and vanilla. Beat until creamy. Pour into a 2 or
3quart casserole dish. Set aside.

TOPPING: Mix brown sugar and flour until smooth. Add margarine; mix well.
Add pecans. This will make a thick paste. Spread (or crumble with your
hands) the paste on top of the prepared casserole. Bake at 325°F. for 30
minutes. Makes 46 servings.

NOTES : This recipe is a real winner! It came out of the Antelope Valley
Press Holiday Food Guide one year and I believe it even won a contest of
some kind. I remember reading the next year that the A.V. Press had many
calls requesting the recipe again. My family has asked me to make this for
each Thanksgiving ever since I brought it for the first timethey loved it
and so do I!
Recipe by: A.V. Press (Jennie Rawls)

Posted to TNT Prodigy's Recipe Exchange Newsletter by SSMcInnes@aol.com
on Nov 15, 1997