by Cyndi Malloy
This is my own recipe and it has evolved over the years. Cooking time will vary, so check with a fork often. Smaller families should cut the recipe in half, as leftovers are only good for a day or so.
Ingredients:
6 large yams, uncooked, cut into quarters
1-2 apples, cut into 1 inch pieces
1-2 pears, cut into 1 inch pieces
1 cup pecan halves (or more if preferred)
lots of brown sugar
butter
Directions:
1. Arrange yams in 10 x 13 Pyrex pan. (If they are too large, use an additional smaller pan). Top each piece with a dab of margarine or butter. Sprinkle generously with brown sugar. (I use a lot—after all, you can splurge on holidays).
2. Bake at 350° for 1/2 hour, covered (I use foil).
3. Uncover and carefully turn over each yam piece. Add apples, pears, and pecans. Spoon syrup/juice over all.
4. Bake for an additional 20-30 minutes, covered. Uncover if there is too much liquid.
5. Remove covering and baste again.
6. Turn off the oven and leave pan inside, uncovered, so juice will become the consistency of syrup. Yams are done when easily pierced with fork.
7. Turn pieces and baste again just before serving.
No comments:
Post a Comment