Last I checked, the “vegetables” category on this site was poorly lacking. Yet strangely the “desserts” category is fine. Plump, if you will. Luckily, this recipe tastes like a dessert but is filed under vegetables. Thanks to an amazing lemon butter sauce. I’m not really the type that will bake a yam and eat it will a little butter and salt and pepper. But if you add some apples and lemon butter sauce, it is just enough of a “disguise” that I love yams! This is one of those dishes that we make every year for Thanksgiving. A long-standing tradition . . . and my favorite way to eat yams.
4 Jonathan or Granny Smith apples
1/2 cup butter
1 c sugar
1 t salt
2 c water
3 T cornstarch
2 t fresh-squeezed lemon juice
Rinse yams and place in a large pot. Cover with water. Bring to a boil over high heat. Turn heat to medium and boil for 25-30 minutes, or until yams are fork tender. Drain off water and cool yams.
Meanwhile, make sauce by melting butter in saucepan over low heat. Add sugar, salt, water, cornstarch and lemon juice. Whisk until smooth. While stirring, cook over medium heat until mixture thickens and comes to a boil, about 5 minutes. Set aside.
Peel apples. Core and chop into bite-sized pieces. Peel yams and cut into chunks. Place yams and apples in buttered 9 x 13 baking dish. Pour sauce over yams and apples and bake at 350°F for 60 minutes.