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Crunchy Yam Bake

 Crunchy Yam Bake
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
8 ServingsPrep: 30 min. Bake: 30 min.


  • 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
  • 1 tablespoon butter
  • 2 tablespoons finely chopped pecans
  • 2 tablespoons brown sugar
  • 1/4 cup Special K


  • 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.

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Crunchy Yam Bake (continued)

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