Yams – Stallion Cornell

Tomorrow’s Thanksgiving! Shouldn’t you be doing something other than reading blogs?

Allow me to be helpful. Since I know all of you visit this blog for the cooking tips, I provide you with my wife’s yams recipe.

All my life, I hated yams. Then my wife baked up some of these. It just goes to show that enough sugar can make anything palatable.

Here it is:

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5 large yams
1/2 c. butter
1/2 c. sugar
2 eggs
1 t. vanilla
1/3 c. milk
1/2 c. heavy cream
1 c. lt brown sugar
1/3 c. melted butter
1 c. chopped pecans

Bake yams at 350 for 40 minutes. Mix yams w/ butter, sugar, eggs, milk and vanilla. Pour into 9 x 9 pan. Put cream in sauce pan. Simmer then add brown sugar. Cook over medium heat to soft ball stage. (on a candy thermometer it will say what temp is soft ball) Remove from heat. Beat in melted butter and pecans. Pour over sweet potatoes. Bake until they’re hot and top bubbles.

If I remember correctly, I usually do 8 or 9 large yams, but I make the same amount of the topping. Then I cook it in a 9 x 13 pan.

Have fun. For anyone else out there who needs a way to disguise dessert as vegetables, this is an awful good way of doing it.

Mrs. Cornell

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Enjoy! Now I’ve gotta go home and hang up more Christmas lights. Yeesh.