Recipe - Thanksgiving Yams

Happy Thanksgiving Sisters!

I sure wish this photo wasn't so blurry.  Maybe when I took it I was shaky from low blood sugar after getting up at 5 a.m. to put a 30 pound turkey in the oven!  You think I'm kidding, don't you?  Right now, "Turk Lurk" (the name we affectionately give our turkey every year), weighing in at 29.35 pounds, is slumbering blissfully in my freezer, purchased with Turkey Points earned from shopping at Maceys over the last couple of months.  He's feeling a little chilly, and really looking forward to a warm bath before becoming the center of attention just a little over a week from now.

And why, you may ask, do I need 30 pounds of delicious, moist (yes, it will be moist) turkey?  Just look at those hungry, happy faces, and tell me if they seem concerned about their ability to consume (OK, maybe not in one meal) that much turkey.  See that smirk on Grandpa's face?  He's pleased because after skipping breakfast in preparation, he's ready to do some serious "recreational eating."

Lucky for me, I have inherited my grandma's behemoth 1930's era Lisk Turkey Roaster.  Here it is, big enough to bathe a small child.  It barely fits into my oven.  People back then knew how to feed a crowd!  I had my husband hold it just to show how huge it is.

This roaster at least 80 years old.  Note the high domed, slightly concave lid, designed so the roaster would be self-basting.  It will handle my 30 pound bad boy with ease.

Here's last year's model. See how lovely and brown it comes out?  (And yes, it is filled with stuffing, although I also make a big pan outside of the turkey for dinner guests who prefer it).  If you are interested in instructions for how I make my two favorite parts of Thanksgiving dinner, Yams and Stuffing, see the end of today's post.

To help you prepare for your own Thanksgiving Feast, I have listed the best prices for many of the items you'll need.  Unless you have Turkey Points you need to redeem at Maceys, it looks like Smith's has the best price on turkeys at $.69/lb, (with a $25.00 purchase) followed by Lee's at $.87/lb.  Turkeys at Maceys are $.99/lb (Maceys holds its per pound price a little higher because of the turkey point promotion, which makes the overall purchase a bit less valuable than it would be if they matched the price per pound of the other stores).

Thanksgiving Yams

I know many people enjoy the popular yam casserole with marshmallows on top, so if that's a tradition in your family, no need to change.  I just wanted to share our family's way of making yams because it's my favorite part of Thanksgiving, along with the stuffing, and it's so simple that if you haven't ever made them before, or don't really like the marshmallow method, maybe you'd like to give these a try.  There are only three ingredients--yams, butter, and brown sugar, and they can be made ahead and be ready to pop in the oven during the last hour before dinner.  They are sweet and buttery--a perfect contrast to all the savory dishes.

First, I am very fussy when I select my yams.  I pass up those huge, ugly, stringy looking ones and look for some that are about the size of a large baking potato with about the same shape. They should be red-orange in color. 

Next, bake them in a 400 degree oven just as you would regular baked potatoes, for about an hour or so until tender when you test with a toothpick.  Do not overcook them, but make sure they are as soft as a baked potato when done.  Because they can drip sticky syrup on your oven, place a piece of foil between the oven racks to catch drips. 

Remove from oven and cool on counter, then refrigerate until cold.  Carefully peel them with a sharp knife, removing any stringy parts or blemishes of any kind.  Slice them into about 1/2 inch rounds, lining them up in a large, glass casserole dish. 

Sprinkle the slices with salt (but not pepper).  Place a small piece of cold butter on each slice, then top generously with brown sugar. 

They should look like this when they are ready for the oven.

Now cover and refrigerate for up to 24 hours, or place immediately in a 350 degree oven and cook, uncovered, for 45 minutes or so until heated through, bubbly, and very slightly crispy on top.  At this point, if the rest of the dinner isn't ready, cover lightly with foil and keep warm by turning the oven low.

Stuffing:  As with the yams, each family has its traditional stuffing recipe they like best, and ours is no exception.  If you are interested in seeing how I make stuffing, I would be happy to email you the recipe if you write me at jamjo@comcast.net.  It actually is more a list of instructions than a recipe, since it's one of those "Mom told me what to do" things.  A couple of years ago I compiled instructions for my sister, so just let me know if you would like it sent.  It's a very traditional bread, sage, celery, and onion recipe that I think most people would enjoy.  Here's a photo from last year:

This can be cooked either inside or outside the turkey (or both, which is what I do). 

Have a great holiday everyone! I'll see you here again on December 2.