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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Another of my mother's recipes that I've added upon. These are incredible. Actually better the second day. Once I was out of pumpkin when making muffins and substituted these leftovers all mashed up and my husband and children who insist they don't like yams/sweet potatoes loved them. Choose long, skinny yams. Ingredients:
6 yams |
1 cup brown sugar |
1/4 cup butter |
1/4 cup water or 1/4 cup apple juice or 1/4 cup cranberry juice |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
1 pinch ground cloves |
1 pinch ground nutmeg |
1 -2 large tart apple |
6 ounces fresh cranberries, washed |
1 cup pecans or 1 cup walnuts |
Directions:
1. Preheat oven to 350 degrees.
2. Scrub the yams with a vegetable brush and boil them in their jackets uncovered for 30 minutes (or fork tender). Drain, peel, and cut in 2 thick rounds.
3. In a pot boil sugar, butter, water, salt, cinnamon, cloves and nutmeg 5 minutes.
4. Arrange yams in a 9x13 pan. Add peeled, cored, sliced apples. Tuck in the nuts and fresh cranberries amongst the yams and apples. Pour syrup over the top. Cover and bake at 350 degrees for 30 minutes.
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