Yam Praline Crunch

Yams on the Thanksgiving table have been a tradition for a hundred years or more. Thar's not much you can do to change, that hasn't been done already. These are very  good.
P.S. Don't put to many marshmallows on top and hide the pecans.

1  28 oz. can yams, drained and mashed ( or you can cook fresh yams in oven or Dutch oven the day before.)
¼ teaspoon salt
¼ cup butter, softened
2 eggs, slightly beaten
1 teaspoon vanilla
½ teaspoon cinnamon
½ cup sugar
marshmallows cut in half or miniature marshmallows

Topping:
3 tablespoons butter, softened
3 tablespoons flour
¾ cup dark brown sugar
¾ to 1 cup pecans, chopped

mix all ingredients in a separate mixing bowl until butter is mixed in thoroughly. Sprinkle over yams and place a few marshmallows around over topping mixture.


In a medium mixing bowl put mashed yams, salt, butter, eggs, vanilla, cinnamon and sugar. Mix well. Put in well greased 10" Dutch oven. Sprinkle with topping mix. ( see above ) Place oven over 7 charcoals and place lid on oven with 13 to 15 charcoals on top. Cook until marshmallows are golden brown. About 15 minutes.

This recipe serves 6 but can be dubbed and cooked in a 10" oven with 9 charcoals on the bottom and 15 to 17 charcoals on top.