Name: Twice Baked Yams with Oat Streusel Topping
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

Ingredients

Scale

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

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Instructions

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.
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.