Orange Yams with Pralined Pecans

These are the BEST yams you will ever eat! The orange makes all of the difference in amazing joyful flavor!

Seriously.. mom. This is still one of my favorite dishes you have ever made.  And honestly, aside from butter none of the components are my favorite at all.  But you did it.  You made one the all time favorite, holiday, side-dishes ever.

Candied Orange Yams with Praline Pecans

4 pounds yams; 4-6 yams depending on size baked, pulp scooped out; easy instructions below
1/4 cup fresh squeezed (juice of 1/2 orange) (use from concentrate if you needed) add more if dry
2 tsp-1 tbs Orange zest
5 tablespoons Grand Marnier liquor (optional)
Dash of Salt
Dash of Pepper
2 tablespoons Butter

Easy Baked Peeled Yams

Preheat oven to 400 degrees. Place  unpeeled yams or sweet potato on an ungreased cookie sheet. Cut each in half place. Bake uncovered for 45 minutes, or until tender when poked with a fork. Let cool enough to handle and scoop out pulp. This recipe can be the final product left in the skins and enjoyed similar to a baked potato with butter, brown sugar, cinnamon, maybe some chili powder.... But for the holidays we really like to go big!

Pralined Yams Assembly

Preheat oven to 350 degrees. Blend yams well with 2 tbs butter, orange juice, zest, salt, pepper and Grand Marnier(optional) smash with fork or pastry blender till mashed. Spoon into baking dish. 

Praline Topping
1 cup Brown sugar
4 tablespoons Butter
1 cup Pecans

Prepare pralined pecans by brown sugar and butter a small saute pan, and stir till melted over medium to medium low heat. Use care not to burn sugar, usually only 1-2 minutes. Pour praline over yams slightly pushing into brown sugar and arrange pecans over the top. Bake for 30 minutes, till bubbly and slightly brown. 

Preparing ahead- Assemble all components, beside praline topping 24 hours in advance and store in refrigerator. Add pralines when ready and bake the same.

P.S. If you do not like Pecans just omit the pecans and do a candied topping! 

Perfect Thanks and Giving

Perfecting Thanks and Giving! 

There are a million articles, shows and recipes about Thanksgiving this time of the year...Of course all the pro's come out to show you how it is done. There are a few that I have found to to be tried and true turkey wise; plus, a few additions to the table that are unique to us,  but loved by all who try them! So I'll share the turkey methods I prefer, and bring some new additions to the Table as well as a new Thanksgiving table setting! 

Menu- Let's Create a Plan

Perfect Two Hour Turkey
Prepare by defrosting your turkey, if not a fresh turkey. About 24 hrs per 5-6 lbs. So a 22lb turkey can take 4 days in the fridge! I buy at least 18-24 lbs. I find anything smaller is buying a lot of bone weight.

Make Ahead Sides With EasePrepare these sides 1-2 days ahead of time. Remove from refrigerator around 1 hour prior to completion of turkey. As the turkey rests for twenty minutes bake them at 350 degrees. Everything will arrive at the table at the same time, hot and ready! 

• Cranberry, Sausage and Brown Bread Stuffing 

Make a day ahead and stuff this one in the neck cavity, not the body.  

• Perfect Rustic Corn Bread Stuffing 

Make a day ahead and bake in a dish. 

• Fresh Cranberry Orange Relish

Make at least 24 hours ahead of time for optimum flavor. 

• Praline-Orange Yams

Make a day ahead and bake

• Sour Cream Mashed Potatoes

The Sour Cream makes them smooth and creamy! Make ahead by roasting potatoes with skins on, in oven, or boiling and letting rest in fresh water earlier in the day. Roasted anything tastes so much better, and the nutrients stay intact as apposed to boiling.

• Buttery Green Beans Almondine with Crispy Leeks

Leeks may sound unusual but the flavors are a mild combo of garlic and onion. So a wonderful, very easy component to Green Beans and almonds!

Make a LOT! I'm telling you I have the perfect foods for the leftovers, which is sincerely my favorite part!