"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Yams and Apple Casserole Recipe

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This recipe for Yams and Apple Casserole, by , is from The Family Cookbook Project Sample Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginny Larkin
Added: Wednesday, September 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 Granny Smith Apples(cored and peeled)
2 16 oz. cans yams, drained and patted dry
8 tbsp. unsalted butter, melted
1/2 cup dark corn syrup
1/3 cup plus 2 tbsp. firmly packed light brown sugar (3 oz.)
2 tbsp. dry sherry
1 tsp. cinnamon
1/8 tsp. salt

Directions:
Directions:
1. Preheat oven to 350. Grease 10 in. round gratin dish or deep pie plate.
2. Medium Slicer: Stand apples in feed tube and slice using firm pressure. Remove from work bowl and set aside.
3. Steel Knife: Combine yams, 6 tbsp. melted butter, corn syrup, brown sugar, sherry, cinnamon, and salt in work bowl and puree until smooth.
4. Spread half of pureed yam mixture in prepared dish.
5. Arrange half of apple slices over yams, overlapping evenly. Repeat layers.
6. Brush apple slices with remaining 2 tbsp. melted butter. Bake ‘til apples are tender (not mushy) and mixture is heated through, about 30 minutes. Serve hot.
Note: Can be prepared 2 days in advance. Cover and
refrigerate. Bring to room temperature before baking.)

From Bon Appeit 1995

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
A tradition for Thanksgiving-it tastes like dessert vegetables!

 

 

 

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