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Yam Casserole Pecans

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paula deens casserole

YIELD

4 servings

PREP

10 min

COOK

55 min

READY

65 min

Ingredients

2 473
CUPS ML CREAM
¼ 1.3
TEASPOON ML SALT
3 3
EACH EACH SWEET POTATOES, OR YAMS
or 4, 1/8" thick
1 ½ 7.5
TEASPOONS ML SALT
¾ 3.8
TEASPOON ML BLACK PEPPER
¾ 3.8
TEASPOON ML THYME
dried *
1 237
CUP ML CRACKERS, SALTINE
(20), crushed *
158
CUPS ML PARMESAN CHEESE
½ 118
CUPS ML PECANS
chopped
¼ 59
CUP ML BUTTER
melted

Directions

Preheat oven to 375℉ (190℃).

Coat 9×13 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 578 77% 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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