Baked Yams and Lavender Pecan Casserole
This might be the best Thanksgiving side dish – ever. Sweet potato, coconut and pecan pair perfectly with culinary lavender in this easy holiday casserole.
Author: Paola Legarre
- 3 cups of garnet yams, baked and skinned
- ½ c. sugar
- ¼ cup milk
- 2 eggs beaten
- 1 teas of vanilla
- ½ c. melted butter
- 1 c. coconut
- ½ c. flour
- 1 c. brown sugar
- 1 teas. of lavender buds (if you have Miss Katherine or Folgate either would be very complimentray)
- 1 c. pecans chopped
- ½ stick of melted butter
- In a bowl combine flour, brown sugar, lavender, melted butter and mix. Stir in pecans. Add 2 TBL of hot water. Spread over top of mashed yams. Bake 30 minutes.
- Preheat oven 350 degrees. Mash potatoes. Mix all together. Place in a buttered casserole dish. Spread topping over mashed yams. Bake 30 minutes.
2 replies on “Baked Yams and Lavender Pecan Casserole“
What happens after step 1 in the Directions please?
Place mashed filling in a greased casserole dish. Spread topping over mashed yams. Bake for 30 minutes.