I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Thursday, January 14, 2016

Praline Yams

2 to 3 lbs. sweet potatoes, boiled and peeled OR
1 (40 oz.) can yams or sweet potatoes, drained
1/2 cup pecans pieces
1/2 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter

Place drained yams in 2-quart casserole or baking dish.   Combine remaining ingredients until just crumbly.  Sprinkle over yams.  Bake at 350 degrees for 30 minutes.

My dad, Adam Weisz, always liked sweet potatoes and this was one of his favorites.
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