Fall Into Flavor Week #4-One Week Left!

I can hear her now: "Look at this. Mmm--MM! Sweet Po-tay-ta Cassa-rohl! HAHAAHHA!"

That's my Paula Deen impression in text. Kind of loses something in translation, doesn't it.

Anyway, this is not a PD recipe, but it's so good it would make her launch into that attestation above.

If you've always made candied yams or sweet potatoes one way, you might consider this recipe for Thanksgiving. Then again, your family might shoot you if you've got a traditional recipe that must not be tainted.

So try this at your own risk, but it's the best way I've ever had them, including those of my growing up years. And wait until you see how simple it is!

Ingredients:
40 oz canned yams, mashed
3/4 stick butter or marg.
2 eggs, beaten
1 t. cinnamon
1 c. milk
1 c. sugar
1/2 c. brown sugar
2 T. cornstarch

Topping:
1 c. crushed cornflakes
1/2 c. brown sugar
1 c. coconut
1/2 c. butter
1/2 c. chopped pecans

Directions:
Mix all ingredients for the casserole. Spread in 9 x 13" pan and baked at 400* for 15 mins. or until thickened.
Meanwhile, melt butter over low heat in a saucepan. Mix all topping ingredients, add to butter and mix again.
After the casserole bakes 15 mins, spread topping over and bake another 15-20 minutes. Keep an eye on the topping so that it doesn't burn.

So ... whatcha got cookin' for us this week?