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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
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    8 servings

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.
Nutrition 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.

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Reviews

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Average Rating:
  • nightskystar
    Nov 14, 2014

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

  • Twiliightmoon
    Jan 14, 2013

    No comment left

  • jmd323
    Dec 4, 2011

    No comment left

  • digitalSuzi
    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.

  • jeeca
    Nov 27, 2009

    This is an easy to make and yummy recipe

  • smcgspirit
    Oct 4, 2006

    No comment left