Yams. About twice a year I get a craving for some. My mom always made the type out of the can, with marshmallows melted on top. Still does. Every year. In the same dish. An oval cream colored casserole with fainted gold leaves printed on the sides. When I grew up and started making Thanksgiving dinner on my own, I tried several sweet potato/yam recipes. For years, I made the mashed type, tasted almost like pumpkin pie filling with a pecan brown sugar topping. They were yummy, but I grew tired of the dish after years of making it, and gravitated toward yams with chunks of apples and a sweet, buttery, not to spiced coating. Every time I fly through Atlanta, I go to Paschals ( airport version). It’s a Southern restaurant, and they have really yummy candied yams. I’ve experimented with several recipes trying to duplicate that texture and flavor. Chunky Yams and Apples is close (with the addition of apples). Another great make ahead dish. You can make it a day or even two ahead, and on the day of feasting, take it out and bake. More time for watching the parade. Or planning Friday shopping. Or playing in the Turkey Bowl.
Chunky Yams and Apples
Chunky Yams and Apples is our favorite way to serve yams at Thanksgiving. A truly Southern style sweet yam side dish!
- 4 yams about 8 cups cooked (after peeling)
- 1 apple peeled, cored and chunked
- 6 tablespoons butter
- 1 tablespoon fresh lemon juice
- 1 cup brown sugar light or dark
- 1 teaspoon cinnamon
- dash salt
- additional brown sugar for topping
Place the yams, sliced in half, skin on, in a large pot of water.
Bring to boil and cook for about 20-30 minutes, or until soft and skins are beginning to peel away from yam. Remove from water and let cool. OR cook the yams in Instant Pot for 10 minutes at high pressure using 1 cup of water.
Peel and cut into large chunks.
Set in greased 9×13 or large casserole dish.
Peel and cut an apple into small chunks. Place apple chunks on microwave safe plate and cook for 3 minutes on high.
Add apples to yams in casserole dish.
In microwave or small saucepan, melt butter. Add lemon juice, brown sugar, cinnamon and salt.
Pour over yams and apples in dish. Crumble about 1/4 to 1/2 cup additional brown sugar over top of yams. Cover and refrigerate if using later. Bake covered with foil at 350 for 30- 45 minutes, until yams are heated through and sugars are bubbling.