Holiday Yam Bake Recipes

HOLIDAY YAM BAKE

Steps:

• Peel the yams, cut them up in large pieces for boiling.
• Boil the yams in a large pot for 30 minutes or until tender.
• Drain and mash with mixer.
• Add in eggs, butter, milk, sugar, vanilla. Beat until creamy.
• Pour into 9x13 baking dish.
• Bake 20 minutes at 400 degrees f.
• While the top is baking, crush 12 Lorna Doone cookies. You want bits and pieces, not dust.
• Melt 1/2 cup butter.
• Combine crushed cookies, brown sugar, pecans and melted butter. I suggest not using a mixer. The idea is to get the ingredients mixed, but not processed into mud. Just get the stuff mixed up.
• Remove the casserole from oven at the end of the first baking time.
• Distribute the topping carefully over the top of the casserole. There will likely not be sufficient topping to cover it all. No problem. Get out some mini marshmallows and cover the top to suit your liking. I ended using two cups worth.
• Return the casserole to the oven for a maximum of 5 minutes. I recommend keeping a wary eye on it to remove it should the marshmallows start burning. Some folks like marshmallows toasted dark, so of course, you will want to let this go according to your preferences.
• When done, we covered the casserole with foil and drove across town to have Thanksgiving dinner with family. The casserole remained very hot the entire time, and was just perfect to serve up thereafter.

HOLIDAY SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
• Add parsnips and/or carrots to a large microwave-safe bowl. Add 1/4 cup water and cover with wax paper. Microwave on high for 5 minutes. Uncover and add sweet potatoes. Cover and microwave 15 minutes more or until tender, stirring once. Drain and return vegetables to bowl.
• Pour broth and cream into the bowl with vegetables. Use a potato masher to mash to desired consistency. Stir in 3 tablespoons butter and 1/2 teaspoon salt. Transfer to prepared baking dish.
• Combine brown sugar, flour, rosemary, and 1/4 teaspoon salt in a medium bowl. Using a pastry blender, two forks, or your fingers, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans and maple syrup and sprinkle over sweet potato-mixture.
• Bake 20 to 25 minutes or until pecan mixture is just starting to brown.

HOLIDAY SWEET POTATO, PEACH AND CASHEW BAKE/CASSEROLE

Steps:

• Combine brown sugar, cashews, salt, and ginger.
• In 10x6x2-inch baking dish layer half the sweet potatoes, half the peach slices, and half the brown sugar mixture. Repeat layers.
• Dot with butter or margarine.
• Bake, covered, at 350 degrees for 30 minutes.
• Uncover and bake mixture about 10 minutes longer. Spoon brown sugar syrup over before serving.
• Makes 6 to 8 servings.