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Yam Casserole Pecans

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Recipe

paula deens casserole

 

Yield

4 servings

Prep

10 min

Cook

55 min

Ready

65 min

Ingredients

Amount Measure Ingredient Features
2 cups cream
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¼ teaspoon salt
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3 each sweet potatoes, or yams
or 4, 1/8" thick
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1 ½ teaspoons salt
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¾ teaspoon black pepper
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¾ teaspoon thyme
dried
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1 cup crackers, saltine
(20), crushed
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cups Parmesan cheese
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½ cups pecans
chopped
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¼ cup butter
melted
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Ingredients

Amount Measure Ingredient Features
473 ml cream
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1.3 ml salt
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3 each sweet potatoes, or yams
or 4, 1/8" thick
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7.5 ml salt
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3.8 ml black pepper
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3.8 ml thyme
dried
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237 ml crackers, saltine
(20), crushed
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158 ml Parmesan cheese
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118 ml pecans
chopped
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59 ml butter
melted
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Directions

Preheat oven to 375℉ (190℃).

Coat 9x13 pan with cooking spray.

In bowlwhisk together cream and cayenne.

Arrange ⅓ of yams evenly on bottom of pan.

Season with ½ teaspoon salt and ¼ teaspoon each of pepper and thyme.

Pour in ⅔ cup cream mixture. Repeat for 2 more layers.

In small bowl combine cracker crumbs, parmesan cheese, pecans and butter. Stir completely.

Scatter mixture over top of casserole. Cover with foil.

Bake 15 minutes. Uncover. Bake jntil golden brown 30 to 40 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 253g (8.9 oz)
Amount per Serving
Calories 57877% from fat
 % Daily Value *
Total Fat 49g 76%
Saturated Fat 25g 127%
Trans Fat 0g
Cholesterol 124mg 41%
Sodium 1447mg 60%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 17%
Sugars g
Protein 26g
Vitamin A 353% Vitamin C 30%
Calcium 35% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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