{ White Yam & Candied Bacon Casserole }

Posted by on November 28, 2012 at 6:56 am.

We had a wonderful Thanksgiving this year in Mountainhome, Pennsylvania, with Dan’s cousin Nathan, his fiance Jess, and the two dogs (Chase and Kaylee). It was relaxed, fun, and full of delicious food.  It’s the first Thanksgiving that I haven’t been with a lot of family (or at least some of our parents) and it had a definite kids-table vibe to it. We cooked all day long, ate a HUGE meal, took a nap, went for a walk, and then drank wine and relaxed on the couch. An ideal Thanskgiving, for sure.

One of my favorite dishes this year was a White Yam and Candied Bacon Casserole, something we created completely by accident. We intended to make a traditional sweet potato casserole with candied bacon and marshmallows tossed into the topping (Dan’s request), but I accidentally bought white yams instead of orange ones. And can I tell you what a happy accident it was? The yams were sweet and soft and creamy and the topping was this amazing combination of salt and cinnamon and sugar. I could have eaten the whole casserole! And while I’m going to save most of this year’s recipes for next year’s Thanksgiving menu I thought this would be just as wonderful on a Christmas table, so I beg you- try it! You won’t regret it.

We’re finally home now after a week long Thanksgiving tour (Wilmington -> Arlington, VA -> Mountainhome, PA -> Oreland, PA -> Harleysville, PA -> Baltimore -> Wilmington) and man are we exhausted. We’re playing catch up on unpacking, taking care of the dog, Christmas decorating, work, and life. But despite the craziness of the past few months we have so much to be thankful for. I made a list over on missELENAeous, but it can really be summed up in three words -health, happiness, love. We’re very lucky, us three.

photo by our friend Bill

White Yam & Candied Bacon Casserole

For the casserole:

4 eggs

2 cups sugar

1 1/2 cup butter

1 cup milk

2 tsp vanilla

6 cups mashed white yam

For the topping:

1 cup brown sugar

4 tbsp butter

1 cup chopped pecans

1 lb bacon

1/4 cup white sugar

1 tbsp cinnamon

1/2 cup mini marshmallows

Peel, chop, and boil your yams.  Mash, and set aside.  Beat eggs, sugar, and butter.  Add milk and vanilla, and combine with potatoes.  Spoon into a greased casserole dish.

Cook your bacon. As you’re cooking sprinkle both sides with cinnamon and sugar.

Combine brown sugar, butter, crumbled bacon, marshmallows, and pecans.  Mix until crumbly and sprinkle over potato mixture.

Bake at 350* for 45 minutes.

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