Over the past 11+ years since I started posting essays on this blog, I have often shared favorite family recipes as we head into the holiday season. If you dig around, you will find recipes for MaMa's buttermilk yeast biscuits, her "Corn Oysters," Aunt Lorraine's Jelly Tarts and my grandmother "Kuni's Chocolate Cake." This December, with 2020 coming to an anxious, painful, challenging ( and maybe with a touch of emerging hope for vaccinations in early 2021,) I wanted to keep tradition alive with a favorite recipe from Jennie's mother Jane.... the famous "Yum Yum Yams!"
Jane passed away almost 10 years ago, and we all miss her dearly. I enjoyed cooking with Jane, and specifically enjoyed the Christmas dinners we made for the family over the years. This year, I plan on replicating all of her dishes/recipes for our Christmas dinner and went looking for the old "Yum Yum Yam" recipe. After a little digging I found the original, food stained recipe card ( the messy splatter on the card is a sign of well-used love for sure!) and I share it for all to try.
While the recipe card above is awesome, the following is a typed out version for possibly easier/cleaner translation:
Jane's Yum Yum Yams
· 1 ½ cup sweet potatoes (canned)
· 1 cup sugar
· 2 small eggs
· ½ teaspoon cinnamon
· ¼ teaspoon nutmeg
· 1/4 teaspoon salt
· ½ cup scalded milk
Mix well in electric mixer, pour into battered baking dish, mix topping ingredients and spread over potato mixture.
Bake at 325 degrees for 35 min.
· 1 cup broken pecans
· 1 cup brown sugar
· ¾ stick of butter (oleo)
· 1/3 cup four (preferably self rising)