Yam Casserole Pecans
paula deens casserole
Yield
4 servingsPrep
10 minCook
55 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups | cream |
|
| ¼ | teaspoon | salt |
|
| 3 | each |
sweet potatoes, or yams
or 4, 1/8" thick |
|
| 1 ½ | teaspoons | salt |
|
| ¾ | teaspoon | black pepper |
|
| ¾ | teaspoon |
thyme
dried |
*
|
| 1 | cup |
crackers, saltine
(20), crushed |
*
|
| ⅔ | cups | Parmesan cheese |
|
| ½ | cups |
pecans
chopped |
|
| ¼ | cup |
butter
melted |
|
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.
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