Thursday, November 24, 2011

{ Brandied Yams with Pecan Crumble Topping }

Thanksgiving – it comes but once a year. We reflect on what we are thankful for along with what the meaning of thanksgiving is. Remember the pilgrims? It is a time to spend with family and friends, eat tasty comfort food and appreciate all the wonderful gifts you have.

We are off to spend the day with my parents, sister, her hubby and my two nephews along with my brother, his wife and my other two nephews. Traditional food will abound, which includes of course the turkey, mashed potatoes that my dad does the old fashioned way so they are extra special along with the hand made gravy that is made with love.

With my mom’s mid west roots, she creates a simple corn casserole made of frozen corn, crushed saltine crackers, milk, butter and salt and pepper – then it is baked until golden brown on the top. It is such a simple dish but a complete favorite that will always be synonymous with my Mom.

With our family that has grown in size, my sister and I help my parents by bringing side dishes and appetizers. This year I am bringing my Brandied Yams with Pecan Crumble Topping, White Cheddar Mac & Cheese and Cranberry, Orange & Ginger Chutney Brie Cups. Looking forward to celebrating the Thanksgiving Day Holiday with everyone and I am thankful for my hubby, family, friends and good health.

I wish each and everyone a VERY happy Thanksgiving Day Holiday!!!

Brandied Yams with Pecan Crumble Topping


8 Medium yams (about 6 cups after cooked)
4 T. Melted butter
1/3 C. Maple syrup
4 T. Brandy
½ t. Cinnamon
¼ t. Salt
1 t. Dried orange peel

Pecan Topping:

1 C. Chopped pecans – dry roasted or toasted
8 T. Butter
1 C. Dark brown sugar
½ C. Flour
¼ C. Oats
1 t. Salt

Preheat oven to 350. Line a cookie sheet with foil. Cut each yam in half lengthwise and lay cut side down flat on the foil Poke three times with a fork, each Yam to prevent them exploding. Bake for 60 to 75 minutes until tender. Let cool for 5 minutes. Flip so the cooked side is face up to let cool even more. Once cool enough use a large spoon and scoop each one into a kitchen aid mixer bowl.

Add melted butter, maple syrup, brandy, dried orange peel, cinnamon and salt. Using the flat blade, whip the yams together until fluffy. About 3 to 4 minutes.

Place into a shallow baking dish and spread evenly.


In a medium bowl, add the pecans, brown sugar, flour, oats and salt. Mix together. Cut the butter into small cubes. Add to the pecan mixture. Using your hands, work the butter into the mixture until it is combined and crumbly.

Spread the topping over the yam mixture. Cook at 350 for about 30 to 40 minutes or until the topping is slightly browned.


  1. This is one GREAT recipe. I love sweet yams, and that topping - - im sure it just takes the entire dish to a whole new level!

    I hope you had a lovely thanksgiving.

  2. Happy Thanksgiving!!! Sounds like you had a wonderful day planned. We have similar tastes in sides... mine was Yams with Grand Marnier and an Almond Crumble! These are high on my list to try. My husband was out of town on Thanksgiving, so we are doing it all again tomorrow so he will have a holiday too. I just might switch to these guys!

  3. Lisa, I hope your Thanksgiving was a tasty one! With those brandied yams, how could it not be. And I loved your mom's old school corn casserole. It is so fun to hear what is traditional in other people's families.
    And thanks for the sweet comment about my mom. Much appreciated:)

  4. brandied > candied =) haha these look MARVELOUS!!!! <3 so glad I found your blog!

  5. Rustic with a sophisticated kick! I am talking about the addition of brandy of course. GREG

  6. So wonderful that you have family close by to celebrate the holidays with. I love hearing about traditional dishes from childhood and, those combined with updated classics like your brandied-candied yams and brie cups, make Thanksgiving special. Happy Holidays, Lisa!

  7. Loved the yams! These were fantastic and I loved going through your blog. :-)


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