Southern Comfort Holiday Yams

"The Southern Comfort in this recipe lends a wonderful flavor to the yams! I made this last year for my family (who usually prefer plain glazed chunky yams), and they loved it. :)"
 
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Ready In:
45mins
Ingredients:
11
Serves:
8-10
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ingredients

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directions

  • Preheat oven to 350 degrees F (175 degrees C).
  • Drain and rinse the yams.
  • In a food processor, combine together the yams (sweet potatoes), butter, spices, salt, brown sugar, orange juice, eggs, and Southern Comfort.
  • Pour into rectangular casserole dish or lasagna pan.
  • Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, checking to see that the center of the potato mixture is cooked.
  • After it' s cooked, take it out and place large marshmallows end-to-end all over the top; they will melt slightly from the heat of the potatoes, but that's okay.
  • About 10-15 minutes before you're going to serve the yams, place them under the broiler in the oven for about 5 to 10 minutes until they're golden brown - be careful they don't burn.
  • Serve and enjoy!

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Reviews

  1. I LOVE southern cooking. I planned to serve this for Thanksgiving Dinner so I made it to see how it will come out first. It was REALLY good. My kids who would not even look at yams actually liked it. My husband who is originally from South Carolina was impressed. It brought me back to Georgia. Thanks for posting.
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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