Holiday Magic Yams Recipes

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HOLIDAY YAMS



Holiday Yams image

I came up with the idea of combining the yams and apples when I had all four generations for dinner one Thanksgiving. Everyone loved it from GreatGrandmas on down to my (then) 2 year old granddaughter.

Provided by seashell

Categories     Yam/Sweet Potato

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 large yams or 3 large sweet potatoes
2 apples, i use granny smith
4 -5 tablespoons orange juice
1/2 cup raisins, that have been soaked in
1 tablespoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons butter or 2 tablespoons margarine

Steps:

  • Add yams to a pot of boiling water, cover and after allowing water to return to a boil, cook for 30-35 minutes.
  • Rinse in cold water.
  • Remove the skins from the yams.
  • Cut into 1/4 inch slices.
  • Quarter the apples and cut into 1/4 inch slices.
  • Spray a large rectangular or oblong pan with cooking spray of your choice.
  • Layer the yams and the apples.
  • Pour the orange juice over both layers.
  • Dot with butter or margarine if desired.
  • Top with the raisins.
  • Sprinkle with cinnamon and nutmeg.
  • You can adjust these amounts to your own personal preference.
  • Bake at 350º for 30-35 minutes.

Nutrition Facts : Calories 369.1, Fat 4.4, SaturatedFat 2.6, Cholesterol 10.2, Sodium 47.6, Carbohydrate 80, Fiber 10.6, Sugar 14.2, Protein 4

HOLIDAY MAGIC YAMS



Holiday Magic Yams image

Many years ago, someone in the family collected recipes from descendants of my great grandparents, William M. and Florence E. (Snodgrass) Whaley and had them compiled into a cookbook. I am posting those recipes here so that they will not be lost. This recipe was submitted by my Aunt Ruby.

Provided by Claudia McClaran

Categories     Vegetables

Number Of Ingredients 7

1 can(s) (16 oz) sliced cling peaches
1 Tbsp cornstarch
1/3 c liquid brown sugar
1 can(s) (8 oz) whole cranberry sauce
1/2 tsp cinnamon
2 Tbsp butter
2 can(s) (17 oz size) yams, drained

Steps:

  • 1. Drain peaches, reserving juice.
  • 2. Dissolve cornstarch in 1/4 cup peach juice and set aside.
  • 3. In skillet, heat remaining peach juice, liquid brown sugar, cranberry sauce, cinnamon and butter. When butter has melted, add cornstarch mixture. Stir over medium heat until mixture thickens.
  • 4. Add yams to skillet; cover and cook 10 minutes.
  • 5. Stir in peaches and cook 5 minutes or until heated through.

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