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November Recipes

---------------Sweet Potato Recipes-------------


Appetizer: Sweet Potato Crunchies 
Ingredients:
3 cups fresh sweet potatoes (yams) cooked and mashed or 2 (15-ounce) cans sweet potatoes, drained and mashed
1 tablespoon margarine
1/3 cup brown sugar
1/4 cup chopped pecans
1 teaspoon vanilla
2 tablespoons flour
1/4 teaspoon cinnamon
1 large egg
3 cups crushed corn flakes

Preparation:
Preheat oven to 325 degrees. Place the sweet potatoes in a large bowl. Add margarine, brown sugar, pecans, vanilla, flour and cinnamon. Mix well. Beat in the egg. Form the mixture into bite-size balls and roll in crushed corn flakes. Place the sweet potato balls on the baking sheet coated with nonstick cooking spray and bake for about 20 minutes. Serve with toothpicks. Makes 3 1/2 to 4 dozen.


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Entree: Pork Chops and Sweet Potato Gravy

Ingredients:
1 tablespoon paprika
1 tablespoon garlic powder
1/4 teaspoon cayenne pepper
Salt and pepper to taste
2 pounds pork scaloppini (thin cuts of pork medallions) or boneless pork chops
1 tablespoon canola oil
2 tablespoons all-purpose flour
1 1/2 cups thinly sliced onions
1/4 cup pecans, chopped
2 cups water
1 pound sweet potatoes (yams), baked, peeled and mashed or 1 (15-ounce) can sweet potatoes, drained and mashed
2 tablespoons maple syrup
1/3 cup thinly sliced green onions

Preparation:
In a small bowl, combine paprika, garlic powder, cayenne, salt and pepper. Sprinkle both sides of pork with seasoning. In large skillet coated with nonstick cooking spray, over high heat, heat oil and brown pork on each side. Remove and set aside. Add flour, stirring constantly to brown the flour. Add onions and saute; until almost tender, about five minutes. Stir in pecans. Add water and bring to a boil. Gradually add sweet potatoes and blend until smooth. Stir in syrup. Return pork to pan, reduce heat and simmer for 10 to 15 minutes or until the pork is done, stirring occasionally. If gravy gets too thick, add water. Sprinkle with green onions and serve. Makes six servings.


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Side Dish: Baked Sweet Potato with Topping

Ingredients:
1 Fresh sweet potato (yam)
1 tablespoon pure maple syrup
1 tablespoon raisins
2 teaspoons sunflower seeds
salt and pepper to taste

Preparation:
Preheat over to 400 degrees F. Prick potato with fork. Bake on foil-lined baking sheet one hour, or until very tender. Split sweet potato and top with maple syrup, raisins and sunflower seeds. Season to taste.

Microwave instructions: Pierce potatoes with fork and arrange on paper towels. Microwave on high eight minutes; turn potatoes over after four minutes.

Makes one serving.


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Dessert: Sweet Potato Brownies

Ingredients:
1 cup butter, softened
2 cups sugar
1 1/2 cups flour
1 teaspoon salt
4 eggs
2 teaspoons vanilla
2 cups grated raw sweet potatoes
1 cup chopped pecans

Glaze:
1 cup powdered sugar
2 tablespoons butter, melted
2-3 tablespoons milk

Preparation:
Preheat oven to 350 degrees. Cream butter and sugar together. Add remaining ingredients in order listed, stirring after each addition. Spread batter in a greased 9x13x2-inch pan. Bake for 40 minutes or until a toothpick comes out clean. For glaze, mix powdered sugar, butter, and enough milk to make a thin glaze. Spread over hot brownies. Cool before cutting. Makes 24 servings.

---------------------Turkey Recipes--------------------


Turkey and Dressing

1 turkey 1 large pan cooked cornbread
2 cups fine white bread crumbs 2 cups diced celery
3 cups diced onion Canola oil
6 raw eggs 3 cans cream of chicken soup
2 cans cream of mushroom soup 6 boiled eggs
1 can cream of celery soup 1 tbs. garlic powder
1 tbs. Greek seasoning (or your favorite) 1-2 tbs. sugar
1 tsp. salt 1 tsp. black pepper
Turkey or chicken broth

You can either smoke the turkey or bake in the oven. To bake turkey
(about 15 pounds). Bake according to size of turkey. Instructions
are normally on the turkey. Thaw turkey, remove giblets, & wash well. Line large pan with foil. Salt and pepper inside of turkey. Grease outside of turkey with Canola oil. Sprinkle outside of turkey with salt, pepper & garlic powder. Wrap tightly in foil. for baking turkey,
Bake in preheated 375° oven for about 3 to 4 hours. Baste every 45 minutes.

For dressing, cook a large pan of cornbread. Chop celery & onions & saut?n a small amount of Canola oil until tender. You can decrease the amount of celery & onions according to your taste. We like a lot of celery & onion. Boil 6 eggs, cool, peel & chop. Crumble the cooked cornbread in an extra large pan. Add saut? vegetables, raw eggs, & chopped boiled eggs, white bread crumbs, soups, garlic powder, Greek seasoning, salt, pepper, & sugar. If you like sage, add some. Add broth to make the dressing to desired consistency. I like mine a little thicker than cornbread batter mixture. Pour into a 4 or 5 in. deep baking pan & bake in preheated 350° oven until dressing is firm & lightly browned (approximately 1 hour). Baking the dressing in a deeper pan keeps the dressing from becoming too dry while baking.


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Homestyle Turkey

A simple, down to basics recipe
Prep Time: approx. 10 Minutes.
Cook Time: approx. 5 Hours . Ready in: approx. 5 Hours 10 Minutes.

1 (12 pound) turkey (16 servings).
1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon 2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.
Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.

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Deep-Fried Turkey

This is a wonderful Cajun recipe. Deep-frying makes the turkey crispy on the outside and super juicy on the inside (even the white meat). It also leaves the heat outside! You can deep-fry the turkey in either peanut or vegetable oil, your choice. We use a 26 quart aluminum pot with a drain basket.

Prep Time: approx. 30 Minutes.
Cook Time: approx. 45 Minutes. Ready in: approx. 1 Hour 30 Minutes.
Makes 1 (12 pound) turkey (16 servings).

3 gallons peanut oil for
frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Creole seasoning
1 white onion

Directions

In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80
degrees C). Finish draining turkey on the prepared platter.

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Maple Roast Turkey and Gravy
A New England style turkey with maple syrup. It makes for a mellow Thanksgiving dinner. Try stuffing it with Cranberry, Sausage and Apple Stuffing. If fresh marjoram is unavailable, 2 teaspoons of dried marjoram may be substituted.

Prep Time: approx. 30 Minutes.
Cook Time: approx. 4 Hours .
Ready in: approx. 4 Hours 30 Minutes.
Makes 12 servings.

2 cups apple cider
1/3 cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
2 1/2 teaspoons grated lemon zest
3/4 cup butter
salt and ground black pepper to taste
14 pounds whole turkey, neck and giblets reserved
2 cups chopped onion
1 cup chopped celery
1 cup coarsely chopped carrots
2 cups chicken stock
3 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons apple brandy (optional)

Directions

Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.

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Tangerine-Glazed Turkey

Garnish with fresh thyme, rosemary, and bay leaf. The turkey is stuffed with Sausage, Apple and Dried Cranberry Stuffing.
Prep Time: approx. 45 Minutes.
Cook Time: approx. 3 Hours 30 Minutes.
Ready in: approx. 4 Hours 15 Minutes.
Makes 1 (10 pound) turkey (13 servings).

3/4 cup unsalted butter, divided
3/4 cup canola oil
1 1/2 cups tangerine juice
1 (10 pound) whole turkey,
neck and giblets reserved 2 1/4 cups
Sausage, Apple and Dried Cranberry Stuffing
salt and pepper to taste
2 1/4 cups turkey stock
3 tablespoons all-purpose flour

Directions

Melt 6 tablespoons butter with canola oil and tangerine juice in a saucepan over medium heat. Remove from heat, and allow to cool about 5 minutes. Soak a piece of cheesecloth large enough to drape over the turkey in the mixture.
Preheat oven to 425 degrees F ( 220 degrees C).Clean turkey, and season body cavity with salt and pepper. Loosely pack the neck cavity and body cavity with stuffing. Tie drumsticks together, spread 6 tablespoons butter over the turkey, and season with salt and pepper. Place turkey in a shallow roasting pan.
Roast turkey for 25 minutes in the preheated oven, and then arrange soaked cheesecloth over turkey. Reduce oven temperature to 325 degrees F (110 degrees C). Continue roasting 1 hour. Leaving the cheesecloth draped over the turkey, baste with the tangerine juice mixture. Continue roasting about 2 hours, basting occasionally, until the internal temperature of the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the stuffing inside the body cavity reaches 165 degrees F (70 degrees C). Discard cheesecloth, and place turkey on a serving platter. Allow turkey to cool about 25 minutes before carving.
Skim fat from pan juices, and reserve 1/4 cup fat and skimmed pan juices. In the baking pan, mix pan juices with 1 cup turkey stock; cook over high heat, stirring to scrape the bottom of the pan.
In a saucepan over low heat, whisk together reserved 1/4 cup fat and flour until thickened, about 3 minutes. Stir in pan juices and remaining turkey stock, and add neck and giblets. Simmer 10 minutes, stirring constantly, until giblets are cooked through. Strain through a sieve, and serve, with the turkey and stuffing.

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--------Stuffing Recipes--------

Sausage, Apple and Cranberry Stuffing
This Thanksgiving stuffing is fantastic! It is very flavorful and fresh-tasting. This recipe will stuff a 10-pound turkey (which serves six) plus extra. I replaced the usual pork sausage with much healthier turkey sausage. Other dried fruits may also be used in place of cranberries. Prep Time: approx. 15 Minutes.
Cook Time: approx. 25 Minutes.
Ready in: approx. 1 Hour 40 Minutes.
Makes 10 servings.


1 1/2 cups cubed whole wheat bread
3 3/4 cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cooked turkey liver,
finely chopped
3/4 cup turkey stock
4 tablespoons unsalted
butter, melted

Directions


Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly ,browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
Pour sausage mixture over bread in bowl. Mix in chopped ,apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.

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Grandma's Stuffing
This is a very basic and simple stuffing recipe that my Grandma was famous for. You can easily replace the eggs with an egg substitute with no noticeable taste difference. My family does not, but you can easily add cooked bulk sausage to this stuffing. For a moist stuffing made outside of the bird, add additional chicken stock and cover with foil while baking. Remove foil for the last 20 minutes to crisp up the top. Prep Time: approx. 30 Minutes.
Ready in: approx. 30 Minutes.
Makes 16 servings.


2 tablespoons olive oil
1 pound sliced fresh mushrooms
3 stalks celery, diced
2 onions, chopped
1 (20 ounce) loaf French or
Italian bread, cut into 1 inch cubes
1 (16 ounce) package herb-seasoned stuffing mix
4 eggs, beaten
2 (14 ounce) cans chicken broth
2 teaspoons rubbed sage
2 teaspoons dried thyme
2 tablespoons garlic powder
salt and pepper to taste

Directions


Heat oil in a large skillet over medium heat. Saute the mushrooms, celery, and onions until softened.
Dampen the fresh bread cubes (not the stuffing mix,) then squeeze out any excess water.
In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs, and 1 can chicken broth. Season with sage, thyme, garlic powder, salt, and pepper, and mix well. The stuffing should have a rather paste-like consistency. Mix in additional chicken broth as necessary.
Loosely pack stuffing inside turkey cavity before roasting.

Note:
The stuffing should taste somewhat over-seasoned as some
flavor is lost during the cooking process.

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Creole Cornbread Stuffing

Makes 10 cups (20 servings).
2 cups unbleached all-purpose flour
2 cups stone ground cornmeal
2 tablespoons baking powder
1 teaspoon salt
4 tablespoons white sugar
5 eggs, beaten
6 tablespoons butter, melted
3 cups buttermilk
2 tablespoons salt
2 teaspoons ground white pepper
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
2 teaspoons onion powder
4 teaspoons dried oregano 2 teaspoons dried thyme
6 tablespoons chopped fresh basil
4 bay leaves
1 cup minced onion
1 cup chopped green onions
1 cup chopped parsley
2 cups chopped red bell pepper
2 green chile peppers, chopped
2 tablespoons minced garlic
1 cup butter
2 cups chicken broth
1 tablespoon hot pepper sauce
2 cups evaporated milk
7 eggs, beaten

Directions


To Make Cornbread: Preheat oven to 375 degrees F (190 ,degrees C). Butter a 13x9 inch pan.
Combine the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.
Combine the 5 eggs, 6 tablespoons melted butter, and buttermilk. Add wet to dry while mixing on low with a mixer. Mix just until no dry ingredients remain. Pour into prepared pan.
Bake until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.
To Make Stuffing: In a small bowl combine the 2 tablespoons salt with the white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves.
In another bowl combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic.
Melt 1 cup butter in a large fry pan. Add the spices and cook for a few minutes. Add the vegetables and cook about 5 minutes. Do not allow the vegetables to brown. Add the stock and Tabasco. Stir and cook 5 minutes more. Crumble the cornbread into the skillet and mix. Add the evaporated milk and 7 eggs OFF THE HEAT. Make sure to stir well when adding the eggs. Return to low heat and cook, stirring, for about 2 minutes. Remove the bay leaves. Place stuffing in a bowl and cover. Cool before stuffing turkey.

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-----Gravy Recipes-----

Savory Turkey Gravy

Prep Time: approx. 5 Minutes.
Cook Time: approx. 15 Minutes.
Ready in: approx. 20 Minutes.
Makes 6 cups (24 servings).

5 cups turkey stock
1/4 cup all-purpose flour
1 cup water
1 teaspoon poultry seasoning 1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt

Directions


In a medium saucepan, bring the turkey stock to a boil. In a small bowl, dissolve flour in water. Gradually whisk into the turkey stock. Season with poultry seasoning, salt, pepper, and celery salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.

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Rich Turkey Gravy

Prep Time: 10 minutes
Servings: 11
Makes 2-3/4 cups or 11 1/4-cup servings.

Turkey Broth
* 2 pounds turkey parts, including neck, wings, thighs and giblets
* 1 medium carrot, peeled and sliced
* 1 celery stalk, halved crosswise
* 1 medium leek, chopped
* 1 large onion, quartered
* 1 small parsnip, peeled and sliced
* 3-4 sprigs flat-leaf parsley sprigs
* 2 large garlic cloves

Gravy
* 2 cups turkey broth
* 1 Tbsp. turkey fat
* 2 Tbsp. all-purpose flour
* salt and freshly ground pepper

Directions


For the broth, combine turkey parts, carrot, celery, leek, onion, parsnip, parsley and garlic in a large pot. Add 12 cups water. Bring to a boil. Reduce heat and simmer gently for 2 hours. During the first 30 minutes, skim off any foam that rises to the surface.
Strain broth into a bowl. Reserve carrot, onion, parsnip and garlic. Discard other vegetables and turkey. Cool broth to room temperature. Refrigerate, overnight if necessary, until fat congeals. Lift off fat, using a spoon, and reserve it in a small bowl.
Purée reserved carrot, onion, parsnip and garlic in blender or food processor, along with 1/2 cup of turkey broth. Blend in remaining broth.
Heat the tablespoon of turkey fat in a saucepan. Using a wooden spoon, mix in flour, which will gather into a soft ball with the fat. Cook, stirring constantly, over medium heat until mixture is fluffy and looks moist, about 2 minutes. Slowly whisk in 1/4 cup broth/purée until mixture is smooth. Add remaining purée. Bring gravy to a boil, then immediately remove from heat. Season gravy with salt and pepper to taste. Pour gravy into a gravy boat.

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Martha Stewart Perfect Turkey Gravy

Makes 3 cups
Do not use a non stick pan when cooking your turkey. This way, there will be more crispy, cooked-on bits, which add flavor to the gravy.

Giblet Stock
Perfect Roast Turkey
1 1/2 cups Madeira wine
3 tablespoons all-purpose flour
2 teaspoons minced fresh rosemary
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

1. Make giblet stock while turkey is roasting.

2. Transfer roasted turkey to a large platter. Pour juices from the pan into a fat separator. Set aside to separate, about 10 minutes.

3. Strain stock, discarding solids, and return to saucepan; warm over low heat. Place roasting pan on top of stove over medium-high heat. Pour Madeira into measuring cup, then into pan, and let it bubble; scrape bottom and sides of pan with a wooden spoon to dislodge cooked-on bits.

4. Make a slurry: Place flour in a glass jar with a tight-fitting lid. Ladle 1 cup stock into jar, and close lid. Shake until combined. Slowly pour into roasting pan; stir to incorporate. Cook over medium heat, stirring until flour is cooked, 2 to 3 minutes. Slowly stir in remaining stock.

5. Raise heat to medium high. Add the dark drippings that have settled to the bottom of the fat separator to roasting pan. Discard fat. Stir in rosemary. Season with salt and pepper. Cook 10 to 15 minutes to reduce and thicken. (For thicker gravy, add 1 more tablespoon flour and 1/2 cup less stock.)

6. Strain liquid from pan through a very fine sieve. Adjust seasoning. Keep warm in heat-proof bowl over a pan of simmering water until ready to serve.


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-----Side Dishes-----

Green Bean Casserole

Serves 6.

* 1 can cream of mushroom soup, 10 3/4 ounce
* 4 cups cooked green beans
* 1/8 teaspoon pepper
* 3/4 cup milk
* 1 1/3 cups fried onions

Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.


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Sweet Potato Casserole

* 1 1/2 cups mashed sweet potatoes -- warm
* 1/2 cup sugar
* 4 tablespoons butter or margarine
* 1 egg -- slightly beaten
* 1/2 cup coconut
* 1/3 cup milk
* 1/2 teaspoon vanilla


Topping:
* 1/2 cup light brown sugar
* 1/2 cup chopped pecans
* 1/4 cup flour
* 4 tablespoons butter or margarine -- melted
* dash salt

Combine sweet potatoes, sugar, butter or margarine, egg, coconut, milk and vanilla; mix well. Pour into buttered casserole dish. Mix light brown sugar, pecans, flour, melted butter or margarine, and salt. Pour over top of potato mixture. Bake at 350 degrees for 20 to 30 minutes.


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Butternut Squash and Apple Casserole

This butternut squash casserole includes apples and is topped with a buttery spiced crumb topping with brown sugar.


INGREDIENTS:
* 1 small butternut squash (about 2 lbs)
* 2 apples, cored, peeled, sliced
* 1/2 cup brown sugar, firmly packed
* 4 tablespoons butter, cold
* 1 tablespoon flour
* 1 teaspoon salt
* 1/4 teaspoon cinnamon
* 1/4 teaspoon nutmeg


PREPARATION:
Peel, seed, and cut squash into small slices. Place squash and apple slices in a baking dish, about 11- x 7-inches Combine brown sugar, flour, salt, cinnamon, and nutmeg; cut in butter with fork or pastry cutter until crumbly. Sprinkle crumbs evenly over sliced squash and apples. Cover and bake at 350 degrees for 40-45 minutes.


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Scalloped Yams with Praline Topping

Makes 8 to 12 servings
Make-Ahead: The yams can be parboiled and placed in their baking dish up to 8 hours before baking, covered tightly with plastic wrap and refrigerated. The praline topping can be prepared up to 8 hours ahead, stored at room temperature.

Ingredients:
1/4 cup packed light brown sugar
3 tablespoons unsalted butter, at room temperature
3 tablespoons all-purpose flour
1/3 cup (about 2 ounces) finely chopped pecans
6 medium yams, peeled and cut into 1/2-inch thick rounds (about 3 pounds)
1 1/2 cups heavy cream, heated

Directions:
1. In a small bowl, using your fingers, work the brown sugar, butter, and flour together until well combined, then work in the pecans. Set aside. (The praline topping can be prepared up to 8 hours ahead, stored at room temperature.)
2. Bring a large pot of lightly salted water to a boil over high heat. Add the yams and cook just until crisp-tender, about 5 minutes. Do not overcook. They should be able to hold their shape when drained. Drain and rinse under cold running water.
3. Preheat the oven to 375° F. Lightly butter a 9 X 13-inch baking dish. Overlapping in vertical rows, place the yams in the prepared dish. (The yams can be parboiled and placed in their baking dish up to 8 hours before baking, covered tightly with plastic wrap and refrigerated.) Pour the cream over the yams. Bake for 20 minutes. Crumble the pecan mixture over the yams and continue baking until the yams are tender and the topping is browned, 20 to 30 more minutes. Serve hot.



 

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