By far this has to be my favorite yam recipe. Oh sure, I have had many variations of sweet potato/yam casseroles but is was the cheddar cheese that won me on this one. Kind of like apple pie and cheddar cheese but with dinner, not dessert! I got this recipe from a lady who went to my church. One year she had me and a few other people over for Thanksgiving like Buddy Ryan, if you are an Eagle fan you should remember him. This lady’s hubby was the offensive coordinator of the Eagles, Ted Plumb, and a super nice Sunday School teacher. I hounded her for the recipe and she kindly gave it over. I hope you give it a try. It is very different from any other variation of sweet potato/yam casserole that you have ever had.
Yummy Yams– Mrs. Plumb
2/3 cup sugar
sprinkle of kosher salt
4 T. butter
1/3 cup heavy cream
sprinkle of cinnamon
1 1/2-2 cups sharp or mild shredded cheddar cheese
Grease a 9×13 inch baking dish. Peel and cut yams into finger-sized pieces. This will be hard so you may want to microwave the yams for 2 minutes to soften. Spread yams evenly in dish, sprinkle with sugar, cinnamon, and salt, pour cream over top, and dot with butter. Bake at 350 degrees covered with foil for 60 , minutes or until yams are fork tender. Uncover and top with cheese, bake 5 minutes longer or until cheese is melted. Serves 8-10.
Note- Do not cook this at a higher temp or the sauce will “break.” What I mean by this is that the butter and cream will separate. The sauce should turn out thick, sweet, and creamy.