Twice Baked Yams with Oat Streusel Topping

It’s time to broaden our horizons and try out some new Thanksgiving recipes!  I love cooking Thanksgiving dinners for a few reasons.  I really would love to one day be the “mom that makes the best Thanksgiving dinner EVER.”  I want to have a turkey day line up that is so solid that I make the same thing every year.  But until I find those gems, I must keep trying new things! There will always be turkey, mashed potatoes, and then some kind of yams, green beans, cranberry sauce and roll.  But there are tons of variations of those items.  Last year I made a sweet potato gratin of sorts.  It was delish but not life changing.  So this year I thought of these Twice Baked Yams.  Yams are so delicious and sweet and I wanted to add a crunchy topping to highlight their sweetness.  I used oats and pecans for the topping to keep it gluten free and extra tasty.  I think I may have found a new Thanksgiving staple!

Cook those yams then slice in 2.

 Twice Baked Yams with Oat Streusel Topping

Scoop out the insides!

Twice Baked Yams with Oat Streusel Topping

Twice Baked Yams with Oat Streusel Topping

Twice Baked Yams with Oat Streusel Topping

Mix in brown sugar, eggs, butter, cinnamon and evaporated milk.

Twice Baked Yams with Oat Streusel Topping

Then spoon that mixture into the shells.

Twice Baked Yams with Oat Streusel Topping

Then make your topping.  Oats, brown sugar, pecans & melted butter.

Twice Baked Yams with Oat Streusel Topping

Twice Baked Yams with Oat Streusel Topping

Then bake for 15 minutes.

Twice Baked Yams with Oat Streusel Topping

YUM!

Twice Baked Yams with Oat Streusel Topping

 

 

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Twice Baked Yams with Oat Streusel Topping

Scale

Ingredients

  • 4 medium red yams
  • 1 1/4 cups brown sugar, divided
  • 1 large egg
  • 4 tablespoons butter, softened and divided
  • ¼ cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¾ cup oats
  • 1/2 cup chopped pecans

Instructions

  1. Preheat oven 350°. Pierce yams with a fork, and bake for 45 minutes to 1 hour or until soft. (Or you can pierce with a fork then cook in the microwave. 3 minutes on each side.) Cut in half lengthwise, and scoop flesh into large bowl, leaving ½-inch interior border. Place yam shells on a baking sheet.
  2. To flesh, add 3/4 cup brown sugar, egg, 2 tablespoons butter, milk, vanilla, and cinnamon; mix well. Scoop filling into the shells. In a medium bowl, combine oats, pecans, remaining ½ cup brown sugar, and remaining 2 tablespoons butter (melted). Sprinkle topping over yams. Bake for 15 minutes or until topping is lightly browned and filling is hot.
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