Hawaiian Yams – Old Fashioned Casseroles – Old Fashioned Southern Recipes โ€“ Collard Valley Cooks – Easy Sweet Potato Casserole
Today we are making Hawaiian Yams! A recipe is not enough to gain the inside scoops and tips that you need to learn how to cook. Join me today and experience what it is like to cook in a Country kitchen. Gain knowledge and skills that only our mamaโ€™s had, and you will see the results when your family brags about your southern cooking! This recipe can not be found in our Cookbooks. It is listed at the bottom of this post and is printable from our website here:

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With the economy’s food prices rising sky high, it is a great time to purchase staple ingredients and cook at home. This recipe has simple ingredients that you should already have in your own kitchen. Add this great Hawaiian Yam recipe to your menu planning this week!
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A Similar Video: My Sweet Potato Casserole:
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Tammy Nichols is on a mission to teach YOU how to cook just like her mama did! She enjoys being in the kitchen bringing you everyday dishes like her mama, granny, and maw maw made. No fancy ingredients, just good old southern cooking. Tammy grew up on Collard Valley Road in Cedartown – Polk County (NW) Georgia. She now lives in Saint Marys, GA. with her husband who is retired from the Georgia School System and has girls in college at Georgia Southern in Savannah, Georgia. Thanks for watching and Happy Cooking Like Mama Did!!

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HAWAIIAN YAMS

3 CUPS MASHED SWEET POTATOES
1 CUP SUGAR
1/2 CUP MILK
2 EGGS
1/2 TSP. SALT
1/3 CUP MELTED BUTTER (SALTED)
1 CUP SWEETENED FLAKED COCONUT
1 TSP. VANILLA
TOPPING:
1 8 OZ. CAN CRUSHED PINEAPPLE
1 CUP SUGAR
DASH OF SALT
1 SMALL JAR CHERRIES (reserve juice)
3 TBSP. CORNSTARCH

Place first 6 ingredients in blender. Blend on high until smooth. Add coconut and vanilla, mix well.
Pour in greased 2-3qt. baking dish. Bake at 350 degrees for 70 minutes.
Remove from oven and add topping.

*Mix Topping: Mix the pineapple, drained cherries, salt, and sugar in a saucepan. Cook until it boils then time for 3 minutes.
Mix cornstarch with cherry juice with a wire whisk. Pour into topping. Cook slowly until thick, stirring constantly. Cook until cornstarch turns clear. Spoon over casserole.

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