Crunchy Yam Bake Recipe

5 3 6
Crunchy Yam Bake Recipe
Crunchy Yam Bake Recipe photo by Taste of Home
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Crunchy Yam Bake Recipe

Read Reviews
5 3 6
Publisher Photo
This is one of my favorite recipes. The yummy yams are the perfect complement to a holiday ham or turkey and ideal for impressing a potluck crowd. –Marian Moreman of Canyon Country, California
Recommended: The 13x9 Thanksgiving
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • 2-1/2 pounds yams or sweet potatoes, peeled and cubed
  • 1/2 cup egg substitute
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • TOPPING:
  • 1 tablespoon butter
  • 2 tablespoons finely chopped pecans
  • 2 tablespoons brown sugar
  • 1/4 cup Special K

Directions

Place yams in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain yams and place in a large bowl; mash. Stir in the egg substitute, brown sugar, salt and cinnamon.
Transfer to a 1-qt. baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes.
Meanwhile, in a saucepan, melt butter. Add pecans and brown sugar; cook and stir until sugar is melted. Stir in cereal until coated. Sprinkle over yam mixture.
Bake, uncovered, 15-20 minutes longer or until a thermometer reads 160° and topping is golden brown. Yield: 8 servings.
Originally published as Crunchy Yam Bake in Light & Tasty October/November 2006, p19

Nutritional Facts

1/2 cup: 145 calories, 3g fat (1g saturated fat), 4mg cholesterol, 211mg sodium, 28g carbohydrate (17g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

  • 2-1/2 pounds yams or sweet potatoes, peeled and cubed
  • 1/2 cup egg substitute
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • TOPPING:
  • 1 tablespoon butter
  • 2 tablespoons finely chopped pecans
  • 2 tablespoons brown sugar
  • 1/4 cup Special K
  1. Place yams in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain yams and place in a large bowl; mash. Stir in the egg substitute, brown sugar, salt and cinnamon.
  2. Transfer to a 1-qt. baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes.
  3. Meanwhile, in a saucepan, melt butter. Add pecans and brown sugar; cook and stir until sugar is melted. Stir in cereal until coated. Sprinkle over yam mixture.
  4. Bake, uncovered, 15-20 minutes longer or until a thermometer reads 160° and topping is golden brown. Yield: 8 servings.
Originally published as Crunchy Yam Bake in Light & Tasty October/November 2006, p19

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Reviews forCrunchy Yam Bake

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nightskystar User ID: 1034705 56147
Reviewed Nov. 14, 2014

"This is a great healthier recipe! love the crunch on top!!"

MY REVIEW
digitalSuzi User ID: 1534472 206427
Reviewed Nov. 26, 2010

"I used to make yams with marshmallow on top. After all, that's how my mom made them. This year I wasn't going to make them at all, but thought I'd give this a try. Yummy! This was sooo good! This just became our annual tradition, but i think I want it more often than that."

MY REVIEW
jeeca User ID: 1392002 56746
Reviewed Nov. 27, 2009

"This is an easy to make and yummy recipe"

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