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Yam pecan pie recipe (1956)

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Recipe #67: Yam Pecan Pie

Cream 1/4 cup butter with 1/4 cup brown sugar and dash salt, till fluffy.

Mash 1-1/4 cups cooked yams or 20 oz. canned yams, drained. Combine with 3 well-beaten eggs, 3/4 cup dark corn syrup, 1 teaspoon vanilla, and 1 cup pecan halves. Blend with butter-sugar mixture.

Pour into unbaked pastry shell. Bake in 375 F oven 50-55 minutes.

For best results, use Golden Moist Louisiana Yams. They look better, cook better, taste better. Always creamy, never stringy. Fresh or canned, they’re best in the land! Louisiana Golden Yams

yam-pecan-pie-recipe-dec-1956

From the Evangeline Land of Louisiana

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Only cook book of its kind! Offers practical, yet glamorous new ways to serve yams… candied, baked, in casseroles, as one-dish meals, for every course from soup to dessert. Helpful photographs, easy-to-follow recipes. Indexed for quick reference.

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