I was trying to think of a more clever name for this incredibly delicious Thanksgiving side dish that my dad makes, but really it’s just a series of memories that come to mind. This reminds me of childhood, of fall in the northwest, crisp fall weather, and epic movie days with my sisters over Thanksgiving weekend. My dad makes the best Thanksgiving dinner, and this side dish, while very simple, is always a family favorite.
In the last couple of weeks I’ve been adding squash to just about ever dinner I’ve been making. After having this side dish I know that this is going to be a regular rotating as well, there is no need to only try it with your Thanksgiving meal.
I left the skin on with this version and I really liked it. In a medium sized pot, heat over medium heat then add 2 tbs of butter, and diced yams. Cover and cook while stirring frequently for about 20 minutes until the yams are fully broken down, and the consistency of mash potatoes. Add 1/2 tsp of salt, and 1/4 cup of brown sugar. Sugar is optional as the yams themselves are quite sweet. You can also substitute the butter for olive oil. I hope you enjoy this dish as much as we do.
- 4 yams
- 2 tbs unsalted butter
- 1/2 tsp salt
- 1/4 cup brown sugar