As young children we couldn't even wash down candied yams with sparkiling apple cider... they just never tasted right. No offense to those of you who look forward to marshmallows on your yams... Needless to say, there was always a left over pan of yams on the Thanksgiving table. Every year mum talked us into trying "just one bite". How could she ask us to eat them when she didn't even eat them herself? Then one year Aunt Sherry had the assignment for yams. Ever since then, there are just not enough. They are a family favorite, even among the wee ones... The only other recipe that even rivals is Rosie's yams and quinoa... I'll try to coax her into posting them before the big feast! Enjoy!!!
Ingredients:
5-7 yams (peeled and cut to boil)
chicken bullion
brown sugar
salt
1/2- 3/4 C walnuts
1 C butter (melted)
To Make:
boil peeled and cut yams in chicken bullion water until soft (about 10-15 min)
place in a 9X13 dish
sprinkle with brown sugar (more or less for sweet taste)
lightly salt over top
sprinkle chopped walnuts over entire top of yams (again, to taste)
drizzle butter over the top and watch them yams begin to soak in such delight!
* Preheat oven 325 degrees F
Bake @ 325 degrees F for 20 min
No comments:
Post a Comment