November 23, 2011

Yam Casserole recipe for holiday meals

by T.C. Savage

Well, readers, you can't have missed that a big holiday is on the horizon! Thanksgiving is upon us with all its wonderful feasting opportunities. I am sharing a favorite family recipe with you for the holidays and hope you will give it a try.

I use a mix of 3 baking apples and use both yams and sweet potatoes to equal 2 lbs. and then we have a nice blend of flavors. It is sweet enough that I never put marshmallows on the top, but you can do so if you want. Happy Thanksgiving, everyone!

Yam Casserole

2 lbs. yams (you can use some sweet potatoes in place of some yams if you like)
3/4 c. orange (or apple) juice
1/3 c. of the same juice
3 T. butter
3 Rome apples
3/4 c. cranberries
1/2 c. raisins

8 T. brown sugar
3-4 T. cornstarch
1/2 t. cinnamon
1/2 t. nutmeg
1/2 t. salt

Mix cornstarch, cinnamon, nutmeg, salt, and brown sugar together. Stir in 3/4 c. citrus juice and microwave until sauce thickens. Add 3 T. butter. to this. (If it gets too thick, add a little more juice and stir to thin.)

Peel the yams and/or sweet potatoes, cut into 1-inch cubes. Pour 1/3 cup juice into a 13 x 9-inch glass pan and add the yams. Cover with Saran wrap and poke a few holes in it. Microwave for 17 min. on power level 8 or until yams are done. (Add extra five minutes if the yams resist the fork test.)

Peel, core and slice the apples or cut into 1-inch pieces. Add the apples and fruits to the yams and mix well.

Put sauce on the yams; stir. Cover with foil and bake at 350 degrees for 45 minutes.

I prefer to put the Yam Casserole in the oven when the turkey is done and while it is resting for a half hour to let the juices return into the meat.

Optional: Put miniature marshmallows on after baking and brown them under the broiler.

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