Praline Stuffed Yam

As promised yesterday, here is the recipe that I made to use up a lingering yam. As I only had 1 (large) yam, I adapted the recipe to fit. Hence the odd measurements.

Praline Stuffed Yams
Adapted from The New Holly Clegg Trim & Terrific Cookbook (Trim and Terrific)

1 large yam, unpeeled
1/8 cup sugar
1/4 tsp. cinnamon, divided
1/8 cup milk
1 tsp. vanilla extract, divided
1 1/2 tbs. butter, melted
1/6 cup flour
1/8 cup light brown sugar
1/8 cup chopped pecans

1. Preheat oven to 400 degrees. Poke yam with a fork a few times. Place on a foil-lined baking sheet. Bake for 1 hour.

2. Cut yam in half (You'll probably have to hold it with a towel or pot holder while you do it. It will be HOT). Spoon out contents into a bowl. Mash together with sugar, milk, half the cinnamon, and half the vanilla. Spoon mixture back into the yam skin halves.

3. Mix together butter, flour, brown sugar, pecans, and remaining cinnamon and vanilla. Crumble on top of the yam halves.

4. Turn oven down to 350. Bake yams for 15 minutes or until topping is browned.

It was yummy and I didn't have to add the yam to the compost bin!

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