Thanksgiving Canned Yams with Pecans

  • 3 pounds medium sweet potatoes
  • 1/2 cup butter
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • Topping:
  • 3 tablespoons butter, melted
  • 1/2 cup firmly packed brown sugar
  • 3 tablespoons all-purpose flour
  • 3/4 cup coarsely chopped pecans
  • Preheat the oven to 375° F. Lightly spray a 9×13-inch baking dish with non-stick cooking spray.
  • Wash and peel the sweet potatoes. Slice them into 1/4 inch slices and place them in the baking dish.
  • In a medium-sized pot, combine the butter, brown sugar, cinnamon, ginger, and salt. Heat over medium until just boiling. Remove from the heat and pour over the sweet potatoes. Cover the dish with aluminum foil and bake for 45 minutes or until the sweet potatoes are tender.
  • To make the topping, stir together the melted butter, brown sugar, flour, and pecans.
  • Remove the sweet potatoes from the oven and remove the foil. Sprinkle the topping mixture over the potatoes and cook for an additional 15 minutes

Louisiana Yam History

The Louisiana yam is an exceptional type of sweet potato bred to have a
soft, moist flesh, to be sweet and flavorful and very high in beta-carotene or
vitamin A value. The successful golden yams are the product of extensive
research programs conducted by Experiment Station scientists of the
Louisiana State University Agricultural Center.
Yams have been part of the landscape of Louisiana for more than 200
years, but it was not until 1937 that they began to be marketed nationally. Much of the creation of the Louisiana yam industry can be
credited to an outstanding scientist, the late Dr. Julian C. Miller, and
his colleagues in the horticulture department of Louisiana State University. They chose to call this moist-flesh sweet potato the Louisiana
yam to distinguish it from the many other sweet potato varieties grown
elsewhere at that time

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