Yam Casserole

Yam Casserole: It’s a staple for us at Thanksgiving and Christmas

2 lbs yams (or 6 med)
1/3 C milk
¼ C brown sugar, packed
¼ C melted butter
1 t vanilla
½ t salt
1 egg
Topping :
4 T butter (melt in saucepan). Remove from heat and add:
1/2 C brown sugar (packed), 6 T flour, 2/3 C chopped walnuts or pecans. Stir until combined.

Cut off ends and woody portions of yams. Boil yams (I cut them into 2 inch round to cook them faster).
When fork tender , strain yams from water and cool. Remove skins.
Preheat oven to 350. In mixer combine yams, milk, brown sugar, butter, vanilla, salt and egg. Mix until
fluffy. Put into greased baking dish (I would use a 2 qt casserole dish). Top with topping mixture. Bake
for 30-35 minutes.

Smashed Potatoes and Broccoli

• I found this on The Food Network, it's provided by the Neeley's (makers of Git-Cho-Man Chicken!), and it was just up my alley.
• 4 pounds Yukon gold or russet potatoes, quartered
• 2 (about 6 cups) broccoli heads
• 1/2 cup whole milk
• 1/2 cup heavy cream
• 1/2 stick butter
• Salt and freshly ground black pepper
• 1 1/2 cups shredded cheddar cheese

Directions

Boil potatoes in salted water until very tender; about 20 minutes. Cut the florets off the broccoli and add to boiling potatoes, about 7 minutes. Drain and place back into pot.

Heat the milk, cream, and butter in a small saucepan. Pour sauce into the potatoes and broccoli, add cheese, mash together. Season, to taste, with salt and pepper.