Do you love yam's?

Do you crave them with every fiber of your being?

Do you HAVE TO HAVE THEM EVERY DAY OF YOUR LIFE???


If so, then come on down to YAM KING!
Steven Caesare's YAM KING is you're one-stop-shopping solution for all you're tasty tuber needs! Whether its a West African Wonder or a down-home Louisiana Gold Ribbon, YAM KING can fill you're bill! YAM KING even stocks those hard-to-find collectors yam's and antique canned yam's (See some of our selections!).

YES! WE STOCK SUN BEAUTY YAM'S!!!
Whether your buying for Thanksgiving or the Fourth of July, Steven Caesare's YAM KING can serve all you're yamming needs!

But YAM KING! I have a friend that doesn't like yam's!

Doesn't like yam's, you say? Uncle StevieC has the answer!

Scalloped Yams with Praline Topping
Makes 8 to 12 servings
Make-Ahead: The yams can be parboiled and placed in their baking dish up to 8 hours before baking, covered tightly with plastic wrap and refrigerated. The praline topping can be prepared up to 8 hours ahead, stored at room temperature.
This is one of my favorite dishes to demonstrate how yams don't have to be cloying sweet to be good. Whenever I make it, it never fails that someone remarks (or words to this effect), "I don't even like yams, but I could eat a whole dish of these!"
1/4 cup packed light brown sugar
3 tablespoons unsalted butter, at room temperature
3 tablespoons all-purpose flour
1/3 cup (about 2 ounces) finely chopped pecans
6 medium yams, peeled and cut into 1/2-inch thick rounds (about 3 pounds)
1 1/2 cups heavy cream, heated
1. In a small bowl, using your fingers, work the brown sugar, butter, and flour together until well combined, then work in the pecans. Set aside. (The praline topping can be prepared up to 8 hours ahead, stored at room temperature.)
2. Bring a large pot of lightly salted water to a boil over high heat. Add the yams and cook just until crisp-tender, about 5 minutes. Do not overcook. They should be able to hold their shape when drained. Drain and rinse under cold running water.
3. Preheat the oven to 375° F. Lightly butter a 9 X 13-inch baking dish. Overlapping in vertical rows, place the yams in the prepared dish. (The yams can be parboiled and placed in their baking dish up to 8 hours before baking, covered tightly with plastic wrap and refrigerated.) Pour the cream over the yams. Bake for 20 minutes. Crumble the pecan mixture over the yams and continue baking until the yams are tender and the topping is browned, 20 to 30 more minutes. Serve hot.
This recipe may be reprinted with the following credit:
Thanksgiving 101
Celebrate America's Favorite Holiday with America's Thanksgiving Expert
by Rick Rodgers
Broadway Books
October 1998
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