Chunky Yams and Apples is our favorite way to serve yams at Thanksgiving. A truly Southern style sweet yam side dish!
Ingredients
4yams, about 8 cups cooked (after peeling)
1apple, peeled, cored and chunked
6tablespoonsbutter
1tablespoonfresh lemon juice
1cupbrown sugar, light or dark
1teaspooncinnamon
dash salt
additional brown sugar for topping
Instructions
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 9x13 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.
Notes
- I prefer apples that are not too tart, McIntosh or Jonathan's work well.
-You can double this dish and use the same size pan, the layer of yams will be thicker, and require about 10-15 minutes more baking time.
-If baking after refrigerating, let dish sit out of refrigerator for about 30 minutes, uncovered, or bake for an additional 15 minutes.