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.
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
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.