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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Yams and Apple Casserole Recipe

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This recipe for Yams and Apple Casserole is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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

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:
Personal Notes:
Personal Notes:
A tradition for Thanksgiving-it tastes like dessert vegetables!




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