November 16th, 2011

Yam Apple Casserole

Do you know the difference between sweet potatoes and yams?  It is pretty confusing, since mostly what we see in the grocery stores are sweet potatoes labeled as yams.  The two names have kind of become interchangeable.  So to be quite honest,  even though this recipe is for yams – I do use sweet potatoes!  How’s that for confusion. . . .

Either way, the yams/sweet potatoes are a fun part of Thanksgiving dinner!  Here’s a family favorite that I inherited from my husband’s Grandmother Hazel.  These yams are a long-time tradition in his family and I quickly joined the fan club – they are so good and bring something new and a little unexpected to the table!  The mix of yams and apples with a sweet glaze on top is a delicious combination!

Yam Apple Casserole


3-4 large yams, baked and peeled
2 medium granny smith apples, peeled and sliced
1 cup pineapple juice
2 tablespoons cornstarch
1/2  cup sugar
1/4 teaspoon salt
1/4 cup butter


Bake your yams the day before (I even make the sauce the day before and keep it in the fridge).

In medium saucepan, mix cornstarch, salt, and sugar.  Add pineapple juice and heat until mixture boils (stir constantly).  Stir in the butter until melted.  Remove from heat.  (Note if you are using mandarin oranges or any canned fruit save the juice and you can substitute that juice for the pineapple juice).

Spray an 8×8 baking dish, layer yams, apples in the middle, then another layer of yams.  Pour sauce over the top.


Bake uncovered at 350 degrees for 50-60 minutes.  Serve hot.  Mmmm – perfect with turkey, stuffing, potatoes and gravy . . . . {gotta love it}.

Note:  Generally the 8×8 pan is large enough for my family, but Hazel’s original recipe is double everything above and  is cooked in a 13×9 pan – so if you have a crowd coming you’ll want to double the recipe!



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