It’s been a while since I posted a recipe and I just made this dish, so I thought I’d share.
It’s not my recipe, but I modified it and it’s so good, my wife, who’s been making her grandma’s candied yams at Thanksgiving since we’ve been married (9 years), says she prefers this.
That’s saying something, because her grandma’s candied yams are delicious.
Disclaimer: This is ain’t a healthy, low fat dish.
But if DELICIOUS is what you’re after, keep reading!
The original recipe for this dish is here, but I found it entirely too sweet when I made it the first time. I also excluded the marshmallows and pecans, and substituted cream for the evaporated milk. And I added a little vanilla.
As you know, I try to use organic ingredients whenever possible because the kids eat what my wife and I eat and it’s important we give them the best food possible.
3 pounds organic yams
3/4 cup organic cane sugar
2 organic eggs
3/8 cup organic raisins
3/8 Tbsp organic vanilla
Grated zest and juice of 1 medium-sized lemon
1 teaspoon organic cinnamon
1 teaspoon organic nutmeg
3/8 cup organic heavy cream
3/8 cup melted organic butter
3/8 cup shredded organic, unsweetened, coconut
Boiling yams 30-40 minutes
Mixing: 5 minutes
Oven cooking time: 30 minutes covered, 5 minutes uncovered
Total cooking time: one hour, twenty minutes
Preheat the oven to 375°F.
Cut the yams into large chunks and place in a pot and add enough salted water to cover. Boil until tender (30 to 40 minutes).
Drain and place in cold water, so you can pull the skin off the yams.
Place yams in large mixing bowl and add all the ingredients, mash, and whip the potatoes with a large spoon-mix well.
Pour into a casserole dish. Cover and bake for 30 minutes.
Remove casserole cover and cook uncovered for five minutes.
Remove from oven and let cool for 15 or 20 minutes.
¡Buen provecho! (Bon appétit!)
The lemon zest and juice give it a nice “brightness” and the raisins are like little bits of sunshine on a spoon.