Ingredients
-
6
-
1/2
-
2
-
1/2
-
1/4
-
1/4
-
1/4
-
1
-
-
-
-
-
-
-
Directions
Praline Yams,I cut this recipe out of the Denver Rocky Mountain News Food Section 30-some years ago. I’ve made it every Thanksgiving and Christmas since. It’s quick and simple to prepare (right on the stove), and a nice addition to a big dinner.,Wonderful, delicious…those words don’t come close to describing how good this recipe is! Totally making these from now on…and several times throughout the year…not just at Thanksgiving and Christmas. I doubled the recipe, but I think the sauce as it is written would be plenty for 2 cans of yams.,OMG this is sooooooooooooooooo good. My whole family loved it. Everyone asking for recipe. I addes some cinnamon and brown sugar to yams and sprinkles some red hot cinnamon candies on yams while they were cooking to sweeten yams little more. but with this sauce you dont need to. This is a 5 all the way…….
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Steps
|
1
Done
|
Heat Yams, in Their Liquid, Till Hot. |
|
2
Done
|
Keep Hot on Low Heat While You Mix Up Praline Sauce. |
|
3
Done
|
Mix Together the Brown Sugar, Heavy Cream, Butter/Oleo, Pecans, Salt, Cinnamon, and Nutmeg in a Saucepan. |
|
4
Done
|
Stir Over Medium Heat Till Mixture Comes to a Gentle Boil. |
|
5
Done
|
Keep Hot on Low Burner While You Drain Liquid Off Yams. |
|
6
Done
|
Place Yams in Serving Bowl. |
|
7
Done
|
Pour Hot Praline Sauce Over Yams. |
|
8
Done
|
Serve and Enjoy! |
