Ingredients
4
medium yams (about 2 lb)
2
eggs
1
teaspoon vanilla bean paste or vanilla
1/2
teaspoon salt, if desired
1
can (8 oz) crushed pineapple, well drained
1/2
cup granulated sugar
1/4
cup canned coconut milk (not cream of coconut)
2/3
cup butter or margarine, melted
1
cup flaked coconut
3/4
cup packed dark brown sugar
1/2
cup pecan pieces
1/3
cup all-purpose flour
Preparation
In 4-quart Dutch oven, place yams and enough water to cover. Heat to boiling; reduce heat. Cover; simmer 20 to 25 minutes or until tender when pierced with fork. Drain. When yams are cool enough to handle, slip off skins.
Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
In large bowl, beat eggs, vanilla bean paste and salt until frothy. Add yams; mash until no lumps remain. Add pineapple, granulated sugar, coconut milk and 1/3 cup of the butter; mix well. Spoon into baking dish. In small bowl, mix coconut, brown sugar, pecans, flour and remaining 1/3 cup butter. Sprinkle evenly over casserole.
Bake uncovered 30 to 35 minutes or until top is golden brown. Let stand 10 minutes before serving.
