11.13.2013

Southern Yams




My all time favorite Thanksgiving side dish is Southern Yams.  The recipe was first given to me by my friend who is a true southern belle.  She is "the" Georgia Peach.  I thank her everyday for introducing me to this recipe.  It's actually more like a dessert than I side dish.  I love to eat it along side my turkey and stuffing.

One year my daughter was assigned to make the yams for Thanksgiving.  She made a few alterations to make it just  bit more healthy.  She omitted 1 cup of the sugar and added coconut oil in place of the butter. Her yams were the best thing on the table that year.  We have made the substitution every since then.

Either way they are made they're divine.






This is a very simple recipe. This is our revision.  You will need:

4 cups cooked, mashed yams
½ cups coconut sugar
2 eggs
½ cup milk
4 tablespoons Coconut Oil
1/2 cup Pecans 
1/2 cup Coconut 
1/2 cup Raisins
1 tablespoon vanilla




This is the brand of coconut sugar that I use.  I love it on Oatmeal and yogurt.




I'm peeling three large yams, which ends up being 4 cups once mashed.




Chop the yams.




Cover with water and add a pinch or two of salt.   Place on medium-high heat and simmer until the yams are soft.




Meanwhile, make the topping. You will need:

1/3 cup coconut sugar
¼ cup butter, softened and cut into small pieces 
½ cup flour
½ cup chopped pecans





In a small bowl combine the flour, coconut sugar and pecans.




Mix together.




Add the butter.




Rub the mixture with your fingers to incorporate the butter.




The mixture hold together when pressed.  Set aside.




Poke the yams with a fork to test.  If they are soft and tender, remove from the heat.




Drain off the water.




Mash the yams.  I'm using a food mill.  You can use a potato masher, ricer, or food mill.




While the yams are hot add the coconut oil.  In Utah my coconut oil is solid most of the year.  I think it's only been in a liquid state during August.




Stir together until the coconut oil has melted.




Add the coconut sugar.




Eggs.




Add milk.




Stir until smooth.




Add pecans, coconut and raisins.

I'm sure you have notice the lack of raisins in my photo.  I WAS OUT!  I'm never out of raisins.  I did't want to interrupt this post to go to the store.




Oops!  I almost forgot the vanilla.  You must add the vanilla.




Pour into a casserole dish.




Sprinkle with the topping.




Place in an 400F oven.  Bake for 30 minutes.

NOTE:  There have been times on Thanksgiving day when my yams have to share the oven with something else that requires a lower temperature.  I just lower the oven to 350F and cook the yams a bit longer. Works great.




Remove from oven when slightly golden on top and the yams will be slightly puffed up.




My kids used to hate yams until my friend brought this to a dinner we invited her to.  Bless her heart.


Southern Yams
4 cups cooked, mashed yams
½ cups coconut sugar
2 eggs
½ cup milk
tablespoons Coconut Oil
1/2 cup Pecans 
1/2 cup Coconut 
1/2 cup Raisins
1 tablespoon vanilla

Topping:
1/3 cup coconut sugar
¼ cup butter, softened
½ cup flour
½ cup chopped pecans

In a large mixing bowl, mix together mashed yams, sugar, eggs, milk, butter, nuts, coconut raisins and vanilla.  Place in a buttered casserole dish.  Set aside.

For topping:  In a small bowl combine flour and brown sugar.  Cut in the butter until mixture becomes crumbly.  Add nuts.  Sprinkle over top of yam mixture.  Bake, uncovered for 30 minutes at 400 degrees.



Original recipe:

4 cups cooked, mashed yams
1 ½ cups sugar
2 eggs
½ cup milk
6 tablespoons butter
Pecans – to taste
Coconut – to taste
Raisins – to taste
1 tablespoon vanilla

Topping:
1/3 cup brown sugar
¼ cup butter, softened
½ cup flour
½ cup chopped pecans

In a large mixing bowl, mix together mashed yams, sugar, eggs, milk, butter, nuts, coconut raisins and vanilla.  Place in a buttered casserole dish.  Set aside.

For topping:  In a small bowl combine flour and brown sugar.  Cut in the butter until mixture becomes crumbly.  Add nuts.  Sprinkle over top of yam mixture.  Bake, uncovered for 30 minutes at 400 degrees.


Print this recipe


14 comments:

  1. Hi Janet - I'm adding this to my Thanksgiving dinner! For Coconut Oil you have 4 and no size - would that be Tablespoons? Thanks so much! This is sure to be a big hit!
    Cheers!

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  2. I read the post a couple of times and I think you forgot to put tablespoon or teaspoon behind the coconut oil. Sounds good, I will try it anyhow!

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  3. I really love when you post something that we never ever eat around here, I learn so much!

    It sounds so weird to add sugar to mashed sweet potatos... We usually add mustard to the mix, so the vinegar cuts the sweetness a bit.
    Of course we eat kidneys, tripe (we call them chinchulines), roasted bone marrow, brain and blood sausage (morcilla), so I guess that it works both ways?

    I wish you could send us some of the smell of your kitchen this season :D
    Big kiss

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    Replies
    1. Yams are a sweet potato. They are orange in color and I think they are sweet enough without adding any sugar. I have to admit I'd rather eat yams than kidneys or tripe. It's so fun to read about other cultures and foods. thanks for bringing a little south america to my blog.

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  4. Lovely recipe. Our sis-in-law lived in Memphis for years and brought a similar recipe home which we've enjoyed over the years. I'm going to try it with your additions of coconut things. Candace said I should stop by and see you. I saw her chicken pot pie and think I'm going to try that one too. Stop by Prairie Cottage Corner and see us when you have a minute. There's cocoa and scones on the warmer. http://www.prairiecottagecorner.blogspot.com/ Thanks so much.

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    Replies
    1. Hi Prairie Stitcher. Loved your blog. You're quilting retreat looked amazing. Tell Candace thanks for sending you my way. I'm so glad you found my blog. I'm looking forward to that cocoa and scones. that sounds so comforting. Thanks for your comment.

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  5. Yams are a family favorite during the holidays at my house. Your 'revised' version of the recipe sounds wonderful.

    By the way, Candace from Squash House Quilts recommended your blog. I'm so happy she did, I'm loving all of the posts and your photos are amazing!

    Looking forward to learning more...

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    Replies
    1. I'm so glad you found my blog. Candace is my new BFF. I hope you love the yams.

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  6. I had a recipe similar to this 30 plus years ago that was my favorite yam recipe ever, but lost it 25 plus years ago and have been trying to duplicate it ever since. Looking forward to trying this version. (I think mine had orange juice in it) and will definitely use the coconut oil.

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    Replies
    1. I hope you love the yams. I think the addition of orange juice sounds fabulous. thanks for them comment.

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  7. I tried this recipe over the weekend and it was really good. I will have to double the recipe for the family next time because it went way too fast. Thank you so much for sharing wonderful recipes. The next one I will try is your brine, gravy, and turkey for our Thanksgiving dinner this year.

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    Replies
    1. I'm so glad you liked the yams. Whew that is always a relief. You'll love the turkey and the gravy is amazing. Thanks for sharing.

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