There are many recipes for yams but this Yam and Cashew Peach Bake is one of my favorites. I love to serve it around Thanksgiving time. It’s also a fabulous party dish for any occasion and will make you a potluck superstar! There’s something about the combination of yams, peaches, and cashews that are “to die for!”
Enjoy this recipe!
Yam and Cashew Peach Bake
Ingredients
- 1/2 cup brown sugar
- 1/2 cup cashews unsalted broken up
- 2 lbs yams 4 or 5 medium-sized
- 6 peach halves from a jar sliced reserve the juice) I found 1/2 peaches in white grape juice
- 3 Tbsps butter
- 1/2 tsp ginger ground
Instructions
- Bake the yams with skins on for 40 minutes at 350 degrees.
- Remove while still a little firm in the center. Peel and slice the yams. (I also included a sweet potato or two because, honestly, I couldn’t tell the difference.)
- Mix the brown sugar, cashews, and ginger in a bowl and set aside
- In a 10″ x 6″ x 2″ baking dish, layer half the yams, half the peaches and half the ginger/cashew/sugar mixture. Then repeat using the remainder of each.
- Pour about 1/2 cup of the reserved peach liquid over the yam mixture, dot with butter and season with a little salt and pepper.
- Bake covered for 30 minutes at 350 degrees, then remove the cover and bake for another 30 minutes.
When my kids were attending a coop preschool in Hollywood, during the early ’90s, we were fortunate that many of the parents involved were amazing cooks. One year, we put together a recipe book to sell at our annual fundraiser. A mom named Penny contributed this Thanksgiving yam recipe and everyone loved it.
I haven’t seen Penny since our kids graduated from that school and we moved across town. Thankfully, I saved our little recipe book. Every time I open it, I remember all the fun times we had going on field trips, walking to the Hollywood Bowl, and the El Capitan Theater, creating art, wearing costumes, and making tons of friends.
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What’s your favorite way to fix yams? Please leave a comment below.
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