Yams in Caramel Sauce

Yams in Caramel Sauce
When I was considering recipes for this weeks 
Thanksgiving Feast theme, I was reminded of something.
Most folks don’t like a lot of change and experimentation and unrecognizable ingredients coming along to join in their holiday celebration. 
People like traditional, classic dishes like…
Turkey with Cranberry Sauce.
It is Thanksgiving you know. 
Many people I know would be pretty put out if there were no Mashed Potatoes 
Gravy and Pie. 
And what about the Yams. Oh….the yams.
Last year I posted a wonderful recipe for 
Yams with Sugared Pecans. The yams are boiled, then whipped with milk and butter and baked with a scrumptious pecan topping.
Heaven in every bite, my friends. They have been served at MyDearMothers Thanksgiving table for years now.
The recipe for Yams In Caramel Sauce that I’m sharing today is just as wonderful.  These beauties are a tradition on my Eskelson side of the family. I’ve never been to a Thanksgiving there without them. They are absolutely fabulous. 
Cross my heart and hope to die.
The Yams are sliced, 
boiled and then baked in thick creamy caramel sauce. Yum!
If you have been a long time, 2 year reader of this little blog, you may remember this recipe from my very early blogging days. I felt it needed a bit of dusting off, and bringing to the top of the pile with new pictures and the like. 
Let’s make them, shall we?
Yams in Caramel Sauce
Time: 20 minutes prep + 40 minutes baking
Yield: 10 servings
Recipe from my lovely mother in law Jill Eskelson
5 small (or three large) yams
1/2 C butter
1/2 C flour
1  12 ounce can evaporated milk
dash salt
1 1/3 C brown sugar
1/2 C milk 


1. Peel your pretty yams.
2. Slice them into rings. Try to cut them about the same thickness (did that make sense)?
3. Put them in a large pot, cover with water, get that baby on the stove and boil them.
Be aware that these yams cook a little faster than a regular potato. Once you can press a fork into the center of one of the larger yams remove the pan from the heat. You don’t want them to get over cooked.
4. Pour them into a colander in your sink.
5. While your yams cook, make the yummy caramel sauce. Melt your butter in a medium sized sauce pan over medium high heat.
6. Pour the flour into the melted butter and combine the two with a whisk.
7. Pour the evaporated milk into the sauce pan.
8. Add a little dash of salt.
9. Stir the ingredients together. Turn up the heat just a bit and and bring it to a boil stirring constantly.
10. Once you have a bit of a boil going add the brown sugar. Whisk it all together and bring the mixture back to a boil. Once it comes to a boil this time, it will get quite thick.
11. Stir the milk into the sauce and let it come to a boil once more.
12. Remove the pan from the heat. Your sauce should be thicker than gravy, but thinner than pudding.
13. Pour the yams into a 9×9 pan, sprayed with cooking spray.
PLEASE NOTE: If you are making this dish a day ahead, you will most definitely want to keep the sauce and the yams separate until you are ready to bake them in the oven. Just cover the sauce and the yams  (in separate containers) with plastic wrap and store them in the fridge.
14. Pour the sauce over the yams, cover the pan with tin foil and bake at 350 for 40 minutes, or until bubbly throughout.


More classic Thanksgiving Feast Recipes found HERE.

Post a comment!


  1. 1
    November 15, 2011 at 4:21 pm

    I've been a reading your blog for a while, and have used several of your delicious recipes with success. I really want to make this recipe to share with our large extended family for Thanksgiving. I just have a quick silly question…are those really yams? They look more like sweet potatoes.
    Can't wait to try this recipe. 🙂

  2. 2
    November 15, 2011 at 9:38 pm

    Mother of Wild Boys,
    Your question is not silly at all. It's a common mistake! Sweet potatoes are actually white in color, but have the same shape as a yam. Yams are indeed the orange colored beauties you see in the picture. Good luck! I hope they turn out well for you!

  3. 3
    November 16, 2011 at 11:00 pm

    My Thomson family makes yams similar to this and adds sliced apples to the yams before putting the sauce on. It's so good. BTW: You are amazing. I spend a lot of time with you and can't imagine where you find the time to make all of this yummy stuff and make it look so beautiful (like you). Don't you sleep at night girlfriend?

  4. 4
    November 20, 2011 at 4:03 pm

    I was put in charge of yams this year and was SO excited to find this recipe. I can't wait to try it for Thanksgiving. Thanks for posting. You really are amazing!

  5. 5
    November 18, 2013 at 8:04 am

    Our family serves sweet potatoes with a caramel sauce. We make the sauce in a cast-iron skillet. Caramelize a 1/4 C sugar in the skillet than add cream and more sugar. Reduce. It sounds so simple but the burning of the sugar in the skillet is bit frightening if you haven’t done it before!

  6. 6
    November 19, 2014 at 11:08 am

    Thank you for all the wonderful Thanksgiving recipes! I’m definitely trying many of them and will let you know how they turn out!

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