Any hints on yams? We do the whole meal (others do Christmas and Easter), guests will probably bring wine. Last year I was not at all satisfied with the canned yams we used. We can't bake them in the oven because it is not big enough.
We have experimented with peeling them and then cooking in the microwave...too dry. For ourselves we always cook them in the microwave and serve with the skin on and they come out fine. We want to try cooking in the microwave with skin on and then scraping out the inside and then placing in the serving pan. They are already pretty sweet but I think we have to put something on top, brown sugar? or some maple syrup? I don't want to use the traditional marshmallows. They will go in a catering style stainless steel server/warmer. I am hoping to make them several hours in advance and keep them hot in the server with the lid on. The texture will be a bit like course mashed potatoes with melted brown sugar or a drizzle of maple syrup on top.
Will this work? My son's girlfriend may be available to help with cutting and scooping out the yams. We can do three or four at a time in the microwave. The whole yam preparation thing might be a good project for her.
It does get busy and I like to get as much done as early as possible. We do get some help from guests that arrive early.
We are celebrating Thanksgiving Saturday because traffic here on Thursday is undoable.
Turkey, stuffing, mashed potatoes, green beans, candied yams, cranberry sauce, salad (no romaine), chips, dip, crackers, cheese, various cookies, candies and snacks, wine, beer and water...coffee. What am I forgetting?
Serving 14
Quote:
Originally Posted by Nan_PA_6b
DH is the traditional Bringer of the Homemade Cranberry Sauce, & I'm the traditional Bringer of the Yams. Tomorrow morning we'll both be cooking; dinner is on the table at my mother's place at 1 PM.
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