Yam and Apple Casserole
Recipe: Yam and Apple Casserole
Source: geekmama
Serves: 15
Cook's Notes: This is standard fare at our Thanksgiving dinners, though it's morphed considerably over the years, and is quite adaptable. I'll try to list some of the options here, too.
8 medium yams
8 apples (Granny Smith are good)
4 T. Butter
Sugar
Cinnamon
Orange Juice
Pecans, toasted and chopped.
This year, I baked the yams the night before, let them sit in a pile on the counter until the next morning, then peeled them, and the apples, which I also cored and sliced, while watching the Macy's Thanksgiving Day Parade. Then I sauteed the sliced apples in the butter, sprinkling with a little sugar and cinnamon, until they were pretty tender and even slightly browned, and layered them with the yams, sliced, in my non-stick sprayed crockpot, beginning and ending with yams. I sprinkled a little more cinnamon over the top, poured some orange juice in (maybe a cup or a cup and a half), covered it and cooked it on low until dinner was ready (about 5 hours). Served them from the crockpot dish, and sprinkled on some pecans.
In previous years I've layered the yams and apples with the pecans in a 9x12 baking dish; crushed pineapple (in juice, drained) would be another nice addition. Then I would top the casserole with a standard streusel topping (you could look it up in your Big Fat Cookbook) and bake the casserole at 350-400 degrees after the Turkey came out of the oven. It's very good that way, but doing it in the crockpot frees up oven space, and leaving off the struesel makes it less sweet, and yams are sweet enough on their own, really.
This would probably serve 15-20, if you have a lot of other side dishes.
Source: geekmama
Serves: 15
Cook's Notes: This is standard fare at our Thanksgiving dinners, though it's morphed considerably over the years, and is quite adaptable. I'll try to list some of the options here, too.
8 medium yams
8 apples (Granny Smith are good)
4 T. Butter
Sugar
Cinnamon
Orange Juice
Pecans, toasted and chopped.
This year, I baked the yams the night before, let them sit in a pile on the counter until the next morning, then peeled them, and the apples, which I also cored and sliced, while watching the Macy's Thanksgiving Day Parade. Then I sauteed the sliced apples in the butter, sprinkling with a little sugar and cinnamon, until they were pretty tender and even slightly browned, and layered them with the yams, sliced, in my non-stick sprayed crockpot, beginning and ending with yams. I sprinkled a little more cinnamon over the top, poured some orange juice in (maybe a cup or a cup and a half), covered it and cooked it on low until dinner was ready (about 5 hours). Served them from the crockpot dish, and sprinkled on some pecans.
In previous years I've layered the yams and apples with the pecans in a 9x12 baking dish; crushed pineapple (in juice, drained) would be another nice addition. Then I would top the casserole with a standard streusel topping (you could look it up in your Big Fat Cookbook) and bake the casserole at 350-400 degrees after the Turkey came out of the oven. It's very good that way, but doing it in the crockpot frees up oven space, and leaving off the struesel makes it less sweet, and yams are sweet enough on their own, really.
This would probably serve 15-20, if you have a lot of other side dishes.