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| 29 oz |
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Cut yams, drained |
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| 1/3 cup |
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Chopped pecans |
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| 1/3 cup |
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Shredded coconut |
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| ½ cup |
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Brown sugar, firmly packed |
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| 3 Tbs |
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Flour |
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| 3 Tbs |
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Butter |
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| 1 |
Heat oven to 350°. |
| 2 |
Place drained yams in ungreased 1½ quart shallow casserole. |
| 3 |
Combine remaining ingredients in small bowl; blend well. Sprinkle over yams. |
| 4 |
Bake 35 to 40 minutes, or until bubbly. |
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