"That they may teach the young women to be sober, to love their husbands, to love their children, to be discreet, chaste, keepers at home, good, obedient to their own husbands, that the word of God be not blasphemed." Titus 2:4-5

Wednesday, November 24, 2010

Thanksgiving Yams

I thought I would start my Thanksgiving post with my favorite Veggie Tales song lyrics:

Thank you God for this day,
For the sun in the sky,
For my mom and my dad,
For my piece of apple pie!

For our home on the ground,
For His love that's all around,
That's why I say thanks every day!

Because a thankful heart is a happy heart!
I'm glad for what I have,
That's an easy way to start!

For the love that He shares,
'Cause He listens to my prayers,
That's why I say thanks every day!

I love it!  I'm always telling my kids, "a thankful heart is a happy heart", and it's good for me to remember that also!  I am thankful for so many things: a wonderful husband, beautiful healthy children, my precious baby that I never knew I wanted whom I can't imagine living without, a warm house and a roof over my head, plenty of food to eat, JESUS of course....just to name a few.  Thank you God for everything!!

Thanksgiving will be one day late for us this year, as we are buried in snow and aren't able to travel until Friday morning.  Then we'll take the 2 hour trip to my mother-in-law's, where we'll enjoy a wonderful Thanksgiving on Friday.  The first Thanksgiving was a 3 day feast anyway!  Here is the recipe for my yam dish that I am bringing, that everyone loves.  It is quite good:

Gourmet Holiday Yams


5 yams
1/4 tsp.salt
1/4 c. butter
2 eggs
1-1/2 tsp. vanilla
2 tsp. cinnamon
1 tsp. nutmeg
1/2 c. sugar
2 T. cream

1/4 c. butter, softened
3 T. flour (if you're gluten free, use this )
3/4 packed brown sugar
1/2 c. chopped pecans

Peel yams and chop into chunks; put in a pot of water and boil until soft, about 20 minutes.  Drain yams and transfer to a large bowl.  Add 1/4 cup butter and mash with a potato masher until smooth.  Add salt, eggs, vanilla, cinnamon, nutmeg, sugar, and cream.  Beat with electric mixer until well combined.

Grease a 9 x 13" pan and pour yam mixture into it.  Spread evenly. 

Preheat oven to 350 degrees.

In a medium bowl, combine the remaining butter, flour, brown sugar, and pecans.  Squeeze all together with hands until well combined. Crumble over top of yams.

Bake for 30 minutes, until topping is crisp and lightly browned.  I normally make this a day or two ahead of time and refrigerate, then bake.  If you do that, then add on another 10 minutes or so.

Enjoy!  This is really yummy.  Have a very happy Thanksgiving!!!

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