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Candied yams are traditional on the Thanksgiving table, but this winter root vegetable is a colorful and welcome addition to the Christmas table, too. For years, I have taught Thanksgiving classes around the country, and every time I demonstrate this recipe and the students sample the dish, they tell me these yams are the best they have ever tasted. They are lightened with eggs and enriched with butter and brown sugar. But the praline crust is what makes this casserole divine. Hot from the oven, the meltingly lush topping is bubbly in the center and browned to a caramelized sugary-crisp at the edges. If time permits, you can make the whipped yams and the topping a day in advance. Cover and refrigerate them separately. Remove the yams and topping an hour before you plan to bake the casserole. Warm the topping and spread it over the yams just before baking. |
