Yam Bam-a-Lam!

I used to hate sweet potatoes, especially that gawdawfuI moosh suffocated under marshmallows that was a staple at every Thanksgiving table I ever sat at while growing up.  But our tastes change as we grow older and I love me some yams, sweet potatoes and squashes (but I also like escargot, calamari and box wine so I'm maybe not the best judge of all things cuisine, mais no!)  I also have a sweet tooth so when I make this yummy, sweet, crunchy, casserole, it's almost better than...sex six chocolate bites of Cadbury.

 Anyway, even those who think they don't like sweet potatoes will fall in love with this because it's almost like pumpkin pie in a dish.  It's that good.  This was originally called 'Senator Russell's Sweet Potato Casserole but Yam Bam a Lam is a non-Party, non-political recipe. (Note:  I have no idea who Senator Russell is or was, but the basic recipe comes from an old Georgian cookbook.  He must have done something right to earn a recipe as a namesake--no 'Wieners' or 'Monicas' that we know of in this gentleman's history).  (Later Note--he was the sponsor of school lunch programs and on the Warren Commission--blah, blah, blah--BORING!)

Yam-Bam-a-Lam

for the casserole:
3 c mashed sweet potatoes--approximately 5 medium sweet potatoes or 2-16 oz. cans sweet potatoes (boil fresh, peeled potatoes until tender or bake until tender and scoop into medium-sized bowl).
Mix the following ingredients and pour into casserole baking dish:
1/2 c sugar
1/2 c brown sugar
2 eggs
1 TBSP vanilla extract or 1/2 vanilla bean scraped
1/2 c butter, melted
1/2 tsp freshly grated ginger, optional
1/2 tsp nutmeg


for the topping:
1 c packed brown sugar
1/2 c flour
1 c chopped pecans
1 c coconut
1/3 c butter, melted
Mix well with fork and crumble onto potato mixture.

Bake for 30 minutes at 350 degrees.  You can freeze and reheat or make ahead and hold in refrigerator the day before.

If this doesn't say Thanksgiving alongside your turkey, ham or tofurkey, nothing will.

Bon appétato!