Candied Yam Casserole with Brown Sugar Streusel
I don’t want to say much because this video speaks volumes but I must assure you that this Candied Yam Casserole recipe is just as good as it looks. I remember the first time I created this recipe for our family Thanksgiving back in San Diego and mouths just dropped.
We were at my mom’s home with a handful of family members and plates were packed to the brims with all Thanksgiving regulars. Everybody dug in and did the typical “rotation of the plates,” critically tasting each dish. Turkey, check. Mac & cheese, on point. Greens, ok you did that. Candied yam casserole … hmmm … FIYAAAAAAAAA! Immediately it was like the day of Pentecost. The Holy Ghost, in true form, fell upon the saints and they started speaking in tongues as the yams hit their palates.
Naturally I’m sitting in my seat pretending to be humble but mentally popping my collar because I knew I brought the heat. It’s my special ingredient is what truly separates my casserole from all the other sweet potato casseroles out there.
Ginger + Yams whaaaa???
The addition of fresh grated ginger makes all the difference. Boom I said it. Whaaa???? The other day I just went to the store with my best friend to get the ginger and her first response was, “I don’t even know what that thing is.” It made me realize that everyone has heard of ginger but few people even know what it looks like in its natural form.
Yes, it is this little oddly shaped root vegetable elevates the flavor of all the other ingredients in the candied yam casserole. Additionally, the brown sugar crumble adds just enough contrast and buttery sweetness to make your tongue start hitting the quan. I would also like to add that this dish only takes 25 minutes to blow your mind. Trust me when I say you want this on you Thanksgiving menu.
- 1 40 oz. can + (1) 29 oz. can yams,
- ½ cup orange juice
- 2 tablespoons lemon juice
- zest of 1 large orange
- zest of 1 large lemon
- ? cup brown sugar
- ½ teaspoon vanilla
- ½ teaspoon fresh ginger grated
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ? teaspoon pinch of black pepper
- ¾ teaspoon kosher salt
Brown Sugar Streusel
- 1 cup pecans chopped
- ½ cup flour
- ½ cup light brown sugar
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter
- Preheat oven to 450 degrees
- In a large bowl, add yams (drained) and mash until smooth with light chunks. Stir in orange juice, lemon juice, lemon zest, orange zest, brown sugar, vanilla, ginger, cinnamon, black pepper and salt.
- In a separate bowl or food processor add pecans, flour, brown sugar, salt and butter and mix until combined into moist clumps.
- In a greased casserole dish, pour yam mixture and spread evenly. Sprinkle brown sugar crumble over top and cover with aluminum foil. Bake for 30 minutes then carefully remove aluminum foil.
- Bake on broil for another 1-3 minutes or until bubbly and golden brown. Keep an eye on it while it broils - it can go from perfectly browned to burnt very quickly.
also pulse in a food processor.
You can substitute in any nuts that you prefer in the streusel.
*Nutrition information is a rough estimate.
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