Yam Casserole
Submitted by Jane Hart

4 lbs Yams (I used Beauregard) cooked
1/3 to 1/2 cup Smart Balance spread (I used scant Smart Balance Omega plus)
1/2 cup dark brown sugar (not packed)
1/8 tsp. cinnamon
1/8 to 1/4 cup soy milk
2 eggs, beaten
1 tsp vanilla extract


1/2 cup light brown sugar
1/2 tsp. cinnamon
1/4 cup flour
3 tablespoons Smart Balance spread
3/4 to 1 cup chopped pecans

Bake scrubbed yams in a pan lined with aluminum foil @ 350 for 1.5 hours.

Cool a bit, peel, and mash. Combine with spread, sugar, soy milk, eggs cinnamon and vanilla. Place in 2 quart casserole dish, lightly coated with spread.

In a small bowl combine sugar, cinnamon and flour. Cut in spread, then add pecans and sprinkle over potato mixture.

Bake at 350 degrees for 30 minutes covered and 10 minutes uncovered to brown the top.

Note: If you create recipe ahead of time, refrigerate then allow 50 minutes covered plus 10 minutes uncovered.