Last week one of our local farms in Bucks County, Pa. was selling really beautiful looking yams!
At fifty cents a pound, I couldn't resist buying more than I needed.
Truthfully, the yams were so sweet and delicious, we enjoyed a few of them just oven baked in their skin. However, the other ten were just staring at me, begging to be a part of something more creative.
I came up with this colorful Baked Apple, Yam, and Apricot Casserole which also has walnuts and cranberries basted in freshly squeezed orange juice. The casserole can be served as a delicious side dish for any meal, but it is especially great for Thanksgiving ( yams and cranberries) And Oh, the aroma of this apple and yam casserole baking is reason enough to make it.
One more thing- Leftovers taste even better cold the next day!
I was a guest blogger for this recipe at Passionately Artistic . You can go there and see this recipe, or scroll down below.
3 large yams
2 large apples ( I used Honey Crisps)
1 large juice orange
1/2 cup dried apricots, chopped
4 little packages of Stevia ( an all natural sweetener available at heath food stores, Trader Joe's etc)i
10 fresh cranberries ( these are VERY tart; use dried cranberries if you don't want the tartness)
1/2 cup walnuts, chopped
Cinnamon to taste
Peel and slice yams in round slices and set aside
Peel, core, and slice apples in ring type slices
Spray a glass Pyrex pie pan with olive oil spray ( or whatever similar casserole dish you have) layer the yam slices with the apple slices. Sprinkle with stevia and cinnamon and 1/2 the walnuts. Spray with olive oil spray or dot with butter. Make another layer of yam slices, apple slices, stevia and cinnamon, walnuts, chopped dried apricots, and fresh or dried cranberries.Spray with olive oil spray or dot with butter. Squeeze the juice of one large juicy orange over the casserole and more cinnamon too taste. Bake tightly covered with food at 375-400 degrees until apples and yams are tender ( about 20 minutes -1/2 hour).
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