One of the best things about getting married is … you guessed it, inheriting another family’s arsenal of tried and true recipes. Wait, that isn’t what you guessed? Well, if you knew the yummy family I married into you would!
I remember one of the first holidays at Dominic’s home after we started dating. Well, I should be honest and say I specifically remember one of the veggie side dishes from that holiday.
It was Pam’s Yams!
Pam’s Yams were aptly named for Dominic’s aunt and I can’t thank her enough for practically turning a vegetable into a dessert. I was in love at first bite. No joke, these yams are my favorite part of Thanksgiving and I always call ahead to make sure they are going to be a part of our meal! I hope you’ll give them a try and add them to your Thanksgiving menu this year! Enjoy!
Pam’s Yams
Base Ingredients
- 3 cups cooked yams (or two 29 ounces cans), mashed
- 1/2 cup sugar
- 1/2 c milk
- 1/3 cup Country Crock which has 0g of trans fat
- 2 eggs, slightly beaten
- 1 teaspoon vanilla
Topping Ingredients
- 1 cup coconut, shredded and sweetened
- 1 cup walnuts, chopped
- 1/2 cup brown sugar, packed
- 1/3 cup Country Crock which has 0g of trans fat
- 1/3 cup flour
Directions
Combine base ingredients with mixer and pour into 9×13 baking dish. Toss together topping ingredients and sprinkle on top of base. Bake 30-40 minutes at 325 degrees until golden brown.
I bet you can’t wait to whip up Pam’s Yams for Thanksgiving! My mouth is already watering, seriously.
And, if you’re looking for other Thanksgiving recipes to wow the crowd? Be sure to visit crockcountry.com for veggie tips, recipes and more. Plus, Country Crock’s blog, Crock Country Chronicle, has a new article devoted specifically to Thanksgiving vegetable side dishes – YUM!
Before you go, enter the Thanksgiving Kit giveaway from Country Crock! It includes a set of 4 Harvest Pumpkin Tiny Taper Holders, a honey colored Italian Scalloped Baker, and a Wire Baker Rack. Can’t you just see them all gracing your Thanksgiving tablescape?
