Getting tired of plain old canned yam casserole at Thanksgiving? Give yourself and your family a break from traditional sweet potatoes and yams with this version that includes peaches. This easy recipe takes all of 50 minutes because you use canned yams (sweet potatoes) and canned peaches. If you're a purist, you can also use home-baked or boiled yams and fresh peaches.
The Difference Between Yams and Sweet Potatoes
The words yams and sweet potatoes are used interchangeably in the States but they are two different plant species. Although sweet potatoes and yams are similar in many ways, and therefore often confused with one another, they are from different plant species. In the Southern United States, sweet potatoes are often called yams and canned sweet potatoes are often labeled yams.
True yams are rarely grown in the United States. They are native to Africa and parts of Asia. They may be the size of a small potato or grow to be up to 8 feet long and weigh more than 150 pounds. Yams are much drier, starchier, and less sweet than the American sweet potatoes erroneously called yams. The confusion started in the United States when "soft" sweet-potato varieties were first being grown commercially, and producers needed to differentiate them from the hard sweet-potato variety people were accustomed to.
- 2 (17-ounce) cans yams (drained)
- 1 (16-ounce) can peach slices (drained and chopped into 1/4-inch pieces)
- 1/2 cup pecans (chopped)
- 1/2 cup brown sugar (firmly packed)
- 1/4 cup flour (all-purpose)
- 1/2 teaspoon cinnamon (ground)
- 1/4 teaspoon nutmeg (freshly grated)
- 1/8 teaspoon salt
- 3 tablespoons butter (cold, cut into 1/4-inch pieces (keep cold))
- 1 1/2 cups miniature marshmallows
- Heat oven to 350 F.
- In a large bowl, slightly mash 2 (17-ounce) cans drained and mashed yams, leaving large chunks. Fold in 1 (16-ounce) can drained and chopped peaches until well-combined. Pour into a 1 1/2 quart casserole dish. Sprinkle yam mixture with 1/2 cup chopped pecans.
- In a separate small bowl, whisk together 1/2 cup firmly packed brown sugar, 1/4 cup all-purpose flour, 1/2 teaspoon ground cinnamon, 1/4 teaspoon freshly grated nutmeg, and 1/8 teaspoon salt. Using two butter knives in a criss-cross motion or a pastry blender, cut in 3 tablespoons chopped cold butter until mixture resembles coarse crumbs.
- Evenly distribute brown sugar mixture over the yams and peaches. Bake for 30 minutes. Remove from oven and set to broil.
- Cover the peach-yam casserole with 1 1/2 cups miniature marshmallows and broil until lightly browned.
|Nutritional Guidelines (per serving)|
|Total Fat||25 g|
|Saturated Fat||9 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||3 g|