Time: 30 minutes prep + 45 minutes baking
Yield: 10 servings
Recipe from Jill Eskelson
2-3 large yams, peeled and cut into 1/2 inch rings
1 stick butter (only butter, margarine is not invited to Thanksgiving dinner)
1/2 C flour
1 can evaporated milk
1 1/3 C brown sugar
1/4-1/2 C milk (1 % is ok)
dash of salt (just a sprinkle here folks)
1. Put the yams in a large pot of boiling water. Cook them until you can push a fork through the center, easily. Don't let them over cook. You don't want them as soft as mashed potatoes. They need to be a bit more firm.
2. In a sauce pan melt the butter over medium heat. Add the flour and stir with a whisk until it makes a smooth mixture. (This is called making a roux....now doesn't that sound fancy and sophisticated!)
3. Add the canned milk and stir.
4. As the canned milk heats up, the mixture will start to thicken.
5. Add the brown sugar and salt. Once it comes to a boil, turn down the heat to low.
6. Add a few T of regular milk to thin out the sauce. Keep adding the milk and stirring the sauce until it reaches the desired consistency. You want it to be pretty thick still. It should definitely be thicker than gravy, but thinner than pudding.
7. Pour the sauce over the yams and bake at 350 for about 45 minutes.