Welcome to the 25 Days of Holiday Goodies! I kick things off with a dish that my family enjoyed over Canadian Thanksgiving, and it is truly drool-worthy. I really like it because it can use Louisiana ingredient strongholds (sweet potatoes and local pecans). The dish, with its several incarnations, seems to center around New Orleans and the legendary restaurant family (Brennan’s, Commander’s Palace, and more), the Brennans.
The purpose of this challenge/series this month is not only to present items for the Christmas table and treat boxes, but to supply recipes for Thanksgiving and New Year’s (Eve and Day), as well. This dish truly fits that bill. You could serve it for Thanksgiving (both Canadian and American), Christmas dinner, and the New Year’s Day meal.
But that doesn’t mean that you couldn’t serve it at any other time, such as Sunday-Monday-Tuesday-Wednesday-Thursday-Friday-Saturday…and repeat.
I speak of…
Yams Richard! (By the way, in our family we pronounce it Yamz Ree-shard…accent on the “shard.”)
I was first introduced to Yams Richard at my sister’s most excellent Thanksgiving feasts. This is close to her recipe. By a happy accident, I discovered the key way to make this super yummy: make sure the marshmallows are oh-so-almost-touching the heating element in the top of the oven. They become ever-so-s’more-y that way (as in…you must have done these marshmallows magically over a roaring fire and then managed to place them ever-so-artistically in the pan atop the sweet potato happiness…uh…better to just place the oven rack so the marshmallows almost touch the top heating element).
As a helpful holiday treat, I will put the handy dandy printable (8 1/2″x11″ for recipe binders) below.
3 pounds unpeeled sweet potatoes (about 4 large)
1 1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 cup butter, melted
1/4 cup whipping cream (heavy cream)
1/3 cup chopped pecans, toasted
1/4 teaspoon salt
2 cups small marshmallows (or enough to cover the dish)
Bake potatoes in their jackets (skins) on a parchment-lined pan at 375 degrees for 1 hour until fork tender and syrup oozes out. (Be sure to poke several holes in the potatoes before putting them in the oven to allow for proper ventilation and syrup to ooze out. I use a fork for this.) Cool slightly and empty the sweet potatoes from their jackets into a medium-sized mixing bowl.
Combine potatoes with butter, cream, salt, sugar, and spices (cinnamon and nutmeg). Mash well with a potato masher. If you don’t have a potato masher, you can use a hand mixer for this. You want to have whipped, mashed potato consistency when you are done. Fold in pecans. Cover with marshmallows. You should not see any sweet potatoes through the marshmallows. Bake at 350 degrees for 20 minutes until marshmallows resemble s’mores marshmallows.
Click on the image of the printable below for the printable version of the recipe.
Tomorrow brings with it a recipe for a non-alky champagne substitute appropriate for the kiddies (and the adults alike). It is a variation of one that I posted for the 12 Days of Christmas in July. I hope you enjoy!