New Orleans is one of our favorite places. On our first trip there, in 1977, we visited—through pure luck—two of its greatest restaurants: Antoine’s, where we had pompano en papillote (in a paper bag) and Brennan’s, for its famous breakfast. We took away two Hurricane glasses from Brennan’s,
Yams Ree-shard’
Equipment
Ingredients
Instructions
Notes
Yams Richard
Our Thanksgiving standby since the 70s.
Servings 12 Thanksgiving feasters, if you’re lucky.
Favorite 8 or 9-inch family casserole dish
Potato masher
spatula
Prepare fresh yams if using or open the can.
In a large bowl, use potato masher and spoon or spatula to combine yams, nutmeg, salt and pepper, cinnamon, melted butter, cream.
Mix in raisins and pecans.
Add mixture to casserole dish, spread evenly. (You can set this aside now several hours or more in the fridge before baking in the final run-up to dinner.)
Just before baking, add marshmallows. Have them touching, but not jammed in.
Bake at 350° for 35 minutes and remove from oven. They'll stay plenty warm for half an hour or more.
Serve and enjoy!
This is a great and easy recipe that can be handed off to a child or wannabe cook to prepare. They and you will be proud that you did.
Be careful and watch your proportions. This year I used a 40 oz can instead of a full 3 lbs. of yams but still used 1/2 cup of cream (as the recipe says). I got yam soup, just about. Other times, I’ve used up to 4 lbs. of fresh yams, roasted, and amped up the spices, etc. a bit. Everything turned out fine.
