Holiday Cooking | November 12, 2014

Savory Yams with Bacon, Cream and Fresh Thyme

Savory Yams with Bacon, Cream and Fresh Thyme

photo credit Becky, Vintage Mixer
A few weeks ago the Harmons bloggers gathered and had a little pre-Thanksgiving meal. It was an afternoon of photo taking, discussing our favorite holiday dishes, and of course, feasting on good food. We all went away stuffed and excited to share new recipes with our readers!

Savory Yams with Bacon, Cream and Fresh Thyme

Savory Yams with Bacon, Cream and Fresh Thyme

photo credit, Caroline Drake, Armelle Blog
We partnered with Harmons to offer five, yes,five $100 gift cardsjust in time for holiday grocery shopping! Harmons provided the gift cards, and we’ve provided recipes to make this your best holiday season, ever.

photo credit- Becky at Vintage Mixer
For our Harmons gathering, I made Slow Cooker Mashed Potatoes and Savory Yams with Bacon, Cream and Fresh Thyme (recipe below).
You’ll want to follow each of the Harmons bloggers for multiple doses of amazing cooking and general family/lifestyle ideas each day! The other dishes that rounded out our meal and links to recipes are listed below. Don’t forget to scroll to the bottom of this post for multiple chances to win a $100 giftcard!
Honey Whole Grain Dinner Rolls and

Fresh Cranberry Orange Relish from Becky at Vintage Mixer
love, love, loved both of these recipes.
 

photo credit Becky, Vintage Mixer

photo credit Caroline Drake, Armelle Blog
Chocolate Mousse Pie from Caroline at Armelle Blog
made with an olive oil crust. On my list of pies to make this month.

photo credit, Caroline Drake
Sesame Green Beans with Bacon and Chestnuts
from Rachael at LaFujimama
pretty sure this will be on my holiday table!


Sausage Herb Stuffing from Jesseca at One Sweet Appetite
can’t wait to try this, stuffing is my favorite.


Savory Yams with Bacon, Cream and Fresh Thyme
photo credit Caroline Drake, Armelle Blog
Last, but not least is my recipe for Savory Yams with Bacon, Cream and Fresh Thyme.This recipe is rich, without being over the top. So often yams are used in a sweet dish at holiday time. I thought creating a dish that used savory flavors would be perfect for our holiday gatherings. I’ve made it three times in the past three weeks, and it’s been a hit every time.
Fifteen more days til Thanksgiving!
Can’t wait.
Savory Yams with Bacon, Cream and Fresh Thyme

Savory Yams with Bacon, Cream and Fresh Thyme

Savory Yams with Bacon, Cream and Fresh Thyme and Harmons Giftcard Giveaway Winner!

Author A Bountiful Kitchen

Ingredients

  • 5-6 medium size yams or sweet potatoes about 8-10 cups total
  • 1/2 lb bacon
  • 1 tablespoon olive oil
  • 1 small onion chopped (about 1 cup)
  • 1 cup heavy cream
  • fresh thyme about 4 tablespoons stripped from stems, plus a few sprigs for garnish after cooking
  • salt and pepper

Instructions

  1. Wash yams, place in large pot. Cover with cold water. Bring water to boil and cook for about 30 minutes, or until barely fork tender.
  2. Meanwhile, chop bacon and cook until crisp, drain grease and set aside.
  3. Wipe out pan used to cook bacon, add 1 tablespoon of olive oil and cook until soft and slightly golden.
  4. Remove yams from boiling water. Drain and set yams on counter and let cool a bit. Peel and slice or cut into small chunks.
  5. Place cut up yams in a greased 9 x 13 or similar size baking pan. Sprinkle with fresh thyme.
  6. Drizzle fresh cream onto yams. Sprinkle with cooked onions and bacon.
  7. Cover and bake for about 30 minutes at 350 degrees, or place in refrigerator until ready to bake.
  8. May be made up to 3 days in advance. Let sit on counter when removing from refrigerator for about an hour before baking.
  9. Garnish with additional fresh thyme before serving.
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16 thoughts on “Our Favorite Pumpkin Pie

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  1. When you say “prepared pie crust” that doesn’t mean that you pre-bake them, does it? Sorry, I am a pie newbie. Thanks in advance

    1. Hi Jane,
      I am not sure, I haven’t used frozen pie crust? I am almost certain the directions for use will be on the packaging! Thanks for reading ABK and Happy Thanksgiving!
      xo
      Si

    1. Hi Sallee, I use a 20 oz can for this recipe because it makes two pumpkin pies. If you’re just making one, definitely use a 12 oz can. Thanks for asking!
      xo
      Si

  2. You recipe is almost excatly like Libby’s, other than your addition of vanilla. A significant difference is the ratio of pumpkin to all the other ingredients. You doubled everything else above the Libby’s recipe, but left the pumpkin at 29 oz. Was this a technical error, or did you really double the evaporated milk, eggs and everything else?

    1. Hi Rita, I doubled the recipe because it makes 2 pumpkin pies, if you want to just make one pie, then definitely halve the ingredients. Thanks for asking!
      xo
      Si

    1. Hi Lindsay, I usually don’t blind bake or seal with egg wash before filling for this pumpkin pie recipe, I immediately place the filling in the unbaked pie crust and bake! Hope this helps and thank you for asking,
      xo
      Si

  3. 5 stars
    This pie was so delicious and easy to make!! I’m only 16 but it only took me about 45 minutes to make and then the bake time and that was it! My family couldn’t believe how good the crust was so go check out her recipe for that!!