Prep 40 mins
Cook 1 hr
My mom got this recipe out of the Seattle Times newspaper about 45 years ago. She did not care for the sweet marshmellow topping on most yam recipes so this is the dish we have had on our Thanksgiving table ever since. When my children were young I went heavy on the apple part and used less yams. You can adjust the amounts to your own preference. It reheats well and can be cooked in the microwave if the oven is in use. This fills a 5 qt Corning casserole dish to the top so if you need less just cut the recipe in half.
- 3 lbs yams, about 4 medium size with red flesh
- 2 lbs tart apples, about 5
- 1⁄2 cup sugar
- 2 lemons, juice and zest of
- 1 tablespoon nutmeg, fresh grated if possible
- 1⁄3 cup butter or 1⁄3 cup margarine
- Cook yams with skin on, in boiling salted water till tender.
- When cool peel and slice crosswise a little bit thicker than 1/4 inch.
- Zest the lemons and then juice them reserving zest and juice.
- Peel, core and slice apples.
- Layer yams and apples starting with yams.
- Top this layer with a sprinkling of sugar, some dots of butter, some nutmeg and a sprinkling of lemon juice with zest.
- Add another layer of yams and apples and top this layer the same way. Continue layering and top each layer till all is gone.
- Cover with a lid or foil and bake 45 minutes at 325 degrees.
- Remove cover and put temperature up to 400 degrees and cook for 15 minutes more.
- This recipe will fill a large size 5 quart Corning casserole dish to the top.
- When I have to microwave this dish I cover and cook it on high and just check for tender apples by inserting a knife in it. I think it is approximately 20 minutes give or take, There will be lots of juice in the bottom so I serve this with a slotted spoon. Enjoy!