PRALINE YAMS 
29 oz. can Princella cut yams
1/2 c. chopped pecans
1/2 c. coconut
1/3 c. firmly packed brown sugar
3 tbsp. flour
3 tbsp. butter, melted

Heat oven to 350 degrees. Place yams in ungreased 1 1/2 quart casserole or baking dish.

In small bowl, combine remaining ingredients; blend well. Sprinkle over yams. Bake at 350 degrees for 35 to 40 minutes or until bubbly. 7 servings.

recipe reviews
Praline Yams
   #52407
 Patty (United States) says:
Got the recipe from the back of Princella yams and have been using it for years! Not too sweet and the pecans can be exchanged for walnuts to give it a bit of a crunch. The coconut is unexpected but very good. I use this recipe often!
   #56744
 Nancy Tedder (California) says:
I can't remember - do you drain the yams first???
   #89251
 Teneka Howland (Illinois) replies:
Nancy, yes... drain the yams first!
   #179580
 Patty M (Alaska) replies:
Can I make this the night before and bake it the next day? Thank you!
   #190989
 Pam (Florida) replies:
Absolutely! I make it the day before every year! So delicious!
   #84990
 Judy Larson (Minnesota) says:
I've been making Princella Praline yams for years and was disappointed when I went to my favorite grocery store for them this year that they no longer carried this brand. Thank goodness I was able to look up the recipe here and found it. I hope that it'll be as good with the "other" brand!
   #130757
 Brittany (Florida) says:
Awesome, easy and a favorite! My family and friends love it!
   #133279
 Frankie Johnson (Arizona) says:
Every time I serve this recipe everyone raves about it and ask for the recipe
   #133340
 Debi (California) says:
Love this recipe but my kids want the marshmallows on top. Will that still be good do you think?
   #133599
 Robert (Virginia) says:
I have been making this recipe at Thanksgiving and for major holidays for several years ever since finding it on a Princella Yams can while living in Arizona. My wife and young children love the crunchy sweetness of the topping in combination with the yams and often use extra topping ingredients. Also, I recommend covering the baking dish for the first half of the cooking time so that the topping does not overcook/burn. (Like, Teneka, I drain the yams and give them a quick rinse before cooking.)
   #134028
 Rose (California) says:
They stop printing the récipe in back of the Princella yams cans. I was lost without it but I'm glad I found it here.
 #134317
 Carrie (California) says:
I add a can of drained pineapple chunks to this, it's awesome! You can add a jar of drained maraschino cherries too, it's super yummy!
   #135283
 Jeannie De Anda (California) says:
My family loves these yams - so delicious! Sometimes I add marshmallows on top.
   #135837
 Jeanette says:
Love this recipe! Simple and delicious. Even my peeps that don't like yams like this. I never bothered to write down the recipe since it's always been on the can. Until now! Thank you for providing it!!!
   #146853
 Bonnie (Utah) says:
Praline yams have been a favorite of out family for years! (ever since the recipe was on the can). Everyone loves the rich creamy taste - not too sweet and always a wonderful addition to any meal throughout the year!!!
   #147169
 Gina (New York) says:
This has become a family favorite at Thanksgiving!! Thank goodness I found the recipe here, since its no longer on the back of the can!!! Definitely recommend this recipe!!! I never post comments online, but this recipe is so good that I couldn't not share!!!
   #147253
 Sandy (Arizona) says:
So happy to see recipe online. This is family favorite and I wasn't sure I remembered all the ingredients. Thanks for posting online!!!
   #147312
 Cathy Elersich (New Jersey) says:
The pecan praline yams have become a tradition. I was surprised the recipe wasn't on the label this year. Found it on this website, thank goodness.

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