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
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:
In a small bowl combine the flour, coconut sugar and pecans.
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.
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.
My kids used to hate yams until my friend brought this to a dinner we invited her to. Bless her heart.
You can make these delicious yams and not feel TOO guilty because I've reduced the sugar and oils some.
- 4 cups Yams or sweet potatoes cooked and mashed
- 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
- 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.
4 cups cooked, mashed yams
together mashed yams, sugar, eggs, milk, butter, nuts, coconut raisins and
vanilla. Place in a buttered casserole
dish. Set aside.
sugar. Cut in the butter until mixture
becomes crumbly. Add nuts. Sprinkle over top of yam mixture. Bake, uncovered for 30 minutes at 400