Yam-Pecan Recipe

• 34 cup unsalted butter, at room temperature
• 1 12 cups sugar
• 12 cup vegetable oil
• 5 eggs, lightly beaten
• 3 cups sifted all-purpose flour
• 34 teaspoon salt
• 2 12 teaspoons baking soda
• 34 cup chopped pecans
• 2 cups mashed canned louisiana yams, reserve 3/4 cup of juice for glaze
• glaze
• 12 cup unsalted butter
• 1 cup sugar
• 34 cup reserved juice from yam

1. Preheat oven to 350F In a mixing bowl, using an electric mixer, cream together butter, sugar and oil.
2. Add eggs and beat until blended.
3. In a separate bowl, mix flour with salt, baking soda and pecans, then combine with the wet ingredients.
4. Add mashed yams, incorporating thoroughly.
5. Line the bottom of a tube pan with waxed paper and lightly grease the sides.
6. Pour in the batter and bake until a knife inserted in center comes out clean, 60 - 75 minutes.
7. About 15 minutes before the bread is done, melt the butter for the glaze in a small saucepan and stir in sugar and yam juice.
8. Boil until syrupy, about 5 minutes.
9. Pour glaze over the top of the bread as soon as it comes out of oven.
10. Let cool, then turn out of pan.

unsalted butter, sugar, vegetable oil, eggs, flour, salt, baking soda, pecans, yams, glaze, unsalted butter, sugar, reserved juice from yam

Taken from www.food.com/recipe/yam-pecan-recipe-503816 (may not work)