By Valerie Miraglia, Tatum Highlands Resident
“This has been a holiday favorite in my family for many years. It’s like dessert with dinner.”
Preheat oven to 375 degrees
Ingredients 3 lbs. of yams ½ cup of butter (divided) ½ cup heavy cream (divided) 2 large eggs 1 cup light brown sugar (divided), firmly packed ¾ cup chopped pecans ¼ tsp cinnamon ½ tsp ground nutmeg ¼ tsp salt 1 tsp vanilla extract Toasted pecan halves, if desired
Bake the yams and scoop out the insides into a food processor. Puree with 6 Tbs melted butter and 2 Tbs cream. Add eggs and ½ cup brown sugar. Process until blended. (Note: this can also be done with a stand mixer.)
Spread half of the potato mixture into a shallow 2-quart baking dish. With remaining potato mixture in a pastry bag fitted with a large star tip, pipe large rosettes around the edge of the dish. OR, place all of the potato mix in the dish, but build up the edges to hold the praline sauce.
In a small saucepan, combine remaining butter, cream, brown sugar, pecans, cinnamon, nutmeg, and ½ tsp salt. Bring to a boil and simmer for 5 minutes. Remove from heat, stir in the vanilla, and spoon over center of potato mixture.
Bake for 20 minutes or until bubbly. If desired, garnish with toasted pecan halves.
(Note: Potato mixture can be made a day in advance and refrigerated. Add praline mix when ready to bake.)