Holiday Recipe: Baked Yams with Apples & Walnuts

When I posted the link to our annual meal plan for Thanksgiving, Angela asked for my Baked Yams with Apples & Walnuts recipe.  (Sorry I’ve been so slow in posting it!)  We often have this recipe for Christmas, too, although we won’t be having it this year.  Hope you’re still able to enjoy it!

We have plenty of apples here in the NW, and they keep well in cold storage through the winter, so I like adding them into recipes.  Right now, we have about 40 lbs stored (some of which I really should turn into applesauce!)  Plus, root vegetables, such as yams, also tend to be widely available in the winter, due to their cold storage abilities as well.  



(Sorry it’s really not that great of a photo; it’s a family favorite, and had been halfway eaten by the time I got the camera out!) 

Baked Yams with Apples & Walnuts
2 large Yams or Sweet Potatoes
1 large Apple, chopped
1/2 cup chopped Walnuts
1/4 cup crushed Pineapple, with some extra juice*
1/4 cup unsweetened shredded Coconut
2 Tbl. dark Brown Sugar 
3 Tbl. Butter
Peel and cube yams, and place in a steamer.  Steam the yams just until soft (don’t wait for them to get mushy!).  Pour cooked yams into a casserole dish, and stir in apples, walnuts, and pineapple (drizzle in the juice, too).  Sprinkle brown sugar and coconut over the top.  Add dabs of butter on top of everything.  Bake at 350*F for 20-30 min, until apples have gently softened, and everything is warmed through.  This is a great dish to make ahead, and then just pop into the oven to warm, once the rest of your dinner is ready.  
*Note: If you don’t have any pineapple juice, orange juice works as a delicious substitute.  Just drizzle in enough juice to keep the fruit from drying out while baking.  

For more Kitchen Tip Tuesday ideas, visit Tammy’s Recipes!

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