I know we’re all busy with holiday preparations, so I’m going to keep today’s post short and sweet. And the sweet is quite literal. In honor of the best eating holiday around, I thought I’d share my mother’s recipe for my favorite Thanksgiving dish – Candied Yams. Mmmmmm. They are so good. I never quite get mine to taste as good as hers, but they’re close enough to thoroughly enjoy.
Wrap 5 large Red Garnet Yams in foil (poke a few vent holes with a short knife in each) and bake in a 400 degree oven until soft (about 1 to 1 1/2 hours). Let cool.
(Red Garnet Yams are much better than sweet potatoes, but if you can’t find them, sweet potatoes will work, too.)
Unfortunately, I don’t have a picture of my mom’s yams, but this one came the closest. They won’t be syrupy, though. Just buttery and candied around the edges.
Unwrap yams, remove skin, and slice lengthwise into thin, oblong strips about 1/4 inch thick. Lay flat in a shallow baking dish (jelly roll pans work great), fitting them close together so almost no pan is visible. You will probably need at least 2 pans. Sprinkle generously with brown sugar. Drizzle (or spoon) melted butter over the yams until all the sugar is moistened. Bake in a 400 degree oven again until yams get dark (sticky and candied) around edges (usually 45-60 minutes).
Use a metal spatula to remove yams. Serve in a shallow dish.
Old-fashioned. Simple. And delicious!
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The other sweet I’m offering today is a free book. WooHoo!!! Who doesn’t love a great Christmas story to curl up with around the holidays?
I had the honor of meeting author Jolene Navarro at a library event in the small Texas town of Llano. I snatched up a copy of her latest release, A Texas Christmas Wish, knowing all of my Petticoats & Pistols friends would love the chance to win a signed copy.
So, to enter for a chance to win, simply leave a comment about your favorite Thanksgiving dish.
Have a blessed day tomorrow with family and friends. May your hearts be filled with gratitude and your bellies be filled with delicious food.