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Wednesday, November 16, 2011

Mother's Candied Yams

My sister, Debra, and I think there is nothing like Sweet Potato Casserole for our holiday meals.  At my house, I cook Sweet Potato Casserole for me and Candied Yams for my husband, Phillip.  He fell in love years ago with my mother's recipe for Candied Yams.  He especially loves the toasted pecans that she would sprinkle on top, so he'll have his Yams and I'll have my Sweet Potato Casserole and all will be well at the Herring house on this Sunday as we celebrate Thanksgiving with Brent and his family.  We'll all be going to have Thanksgiving with my parents in Tallahassee on turkey day.  Celebrating twice is tough but we'll suffer through it! 

I made Homemade Dumplings last night and placed them in the freezer.  They are now ready for Thanksgiving and Christmas.  Advance preparation helps so much!  Remember, I made our Chicken and Dressing a couple of weeks ago.  Lots of cooking but worth the effort to have these wonderful homemade meals for my family.  I hope you will make memories for your family, too.

                                                  Mother's Candied Yams

29 oz. can of Yams
1 stick of Land O Lakes Real Butter
1/2 cup brown sugar
1/4 cup granulated sugar
1 tsp. cinnamon
1 cup chopped pecans

Drain liquid from the can of yams.  Melt butter in casserole dish.  Add yams.  Sprinkle sugars over yams.  Sprinkle with cinnamon and chopped pecans.  Cover with aluminum foil.  Bake at 350 degrees for 1 hr. 


Sweet Potato Casserole - 10/13/11 blog
Homemade Dumplings - 4/11/11 blog
Chicken & Dressing - 4/18/11 blog

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