Yams and Apples

As a child I remember my grandmother and mother preparing this delicious side dish for our Thanksgiving dinners.  Over the years this recipe has become a Thanksgiving tradition for our family.  Recipes that are passed down from generation to generation make this holiday meal so meaningful, especially for women who labor for hours planning and preparing a feast that will be enjoyed and remembered.  

Yams and Apples

6 medium yams

5 golden delicious apples

1 cup sugar

2 cups water

3 Tablespoons cornstarch

1 teaspoon salt

Juice of 1/2 lemon

1 cube of butter

Boil yams and cool.  Place peeled, sliced yams and peeled, sliced apples alternating in casserole dish starting with apples.  Combine remaining ingredients.  Cook until thickened then pour over yams and apples.  Sprinkle with cinnamon.  Bake at 350 degrees for one hour.  *I cut the yams in half and boil them with the skin on.  Allow them to cool for an hour or so, then with a small knife remove the skins and slice. 

My grandma Fay and mother Renee preparing our Thanksgiving feast in 1989.