Yummy Yams

This is the yam recipe that my mom made for Thanksgiving every year. It is my favorite part of the meal! Mmmm... almost like pumpkin pie - so yummy!

Yummy Yams

2 1/2 - 3 lbs. yams (or sweet potatoes) cooked and peeled (I steam them until a fork pierces them easily.)
2 eggs
3/4 cup brown sugar
1/2 cup melted butter
1 tsp. each of salt and cinnamon
up to 1 cup of orange juice
1 cup pecan halves

Mash yams. You should have about 6 cups.

Beat in eggs, 1/2 cup brown sugar, 1/4 cup butter, salt and cinnamon. (I use my hand mixer)

If it seems dry, add OJ until moist and fluffy (You can add a few Tablespoons for flavor if it doesn't need it for moisture. Mine doesn't need it usually because steaming the yams makes them moist.)

Put in 1 1/2 or 2 quart casserole dish, refrigerate if you wish.

Before baking, arrange pecan halves on top, sprinkle with remaining brown sugar, pour on melted butter.

Bake uncovered at 375 degrees for 20 minutes. Serves 12.

Marie Callender Cornbread

Brittany came home from her junior high home economics class with this recipe. I'm so happy she shared it with me! It is my favorite cornbread recipe by far - very moist and yummy. My favorite is to eat it with honey butter.

Marie Callender Cornbread

Beat together well:
1 cup melted butter
1 1/3 cups sugar
4 eggs
Add:
2 cups buttermilk (I always use fresh milk with 1T. lemon juice.)
1 tsp. salt
Stir in until moistened:
1 1/4 cup cornmeal
2 3/4 cup flour
1T baking powder

Bake in greased 9x13 pan at 375 for 30-35 min.