We’re a little slow this year in getting some of our Thanksgiving dishes on the blog. This recipe comes from Casey Stewart of Stockton, California. It was printed in the Thanksgiving 2015 issue of the Penzey’s catalog on page 35.
This is an excellent dish for sweet potato/yam naysayers. Once you get the naysayers hooked on this recipe, try our blog entry from a few years back for Sweet Potato Rolls. We made both for this year’s Thanksgiving.
4 jumbo yams/sweet potatoes
2 apples, cored, peeled and coarsely chopped
2 Tbsp butter
2/3 cup packed dark brown sugar
1/4 tsp Korintje cinnamon
Preheat oven to 350 degrees F. Prick the yams with a fork and wrap in foil. Bake at 350 degrees for 1 hour. When cool to the touch, peel and mash with the butter, brown sugar and cinnamon. Fold in the apple chunks. Spoon into an ungreased casserole dish and bake, covered, at 325 degrees for 25-30 minutes, until bubbly.
Prep time: 10 minutes plus 1 hour yam baking time
Cooking time: 25-30 minutes
Serving Size: 1 cup
Calories from fat: 35
Cholesterol: 10 mgj
Sodium: 85 mg
Carbohydrate: 52 g
Dietary fiber: 4 g
Sugars: 35 g
Protein: 2 g