Moscow-Pullman Daily News Blogs

I decided to treat myself to a belated Thanksgiving dinner Sunday, fixing a turkey breast I’d had in the freezer for a while.  Since Thanksgiving is my favorite holiday meal of the year, had to do it up right with all the fixings.  However, I did fudge with the dressing, using Stovetop rather than making it from scratch.

I did get a little more creative with the sweet potatoes, pulling out a recipe I’ve had for years.  It’s not exactly low-cal, but it is one of my favorites and doesn’t take long to put together.

The dish also goes well with chicken.

Praline Yams

• 2 16- or 17-ounce cans yams, drained

• 2 tablespoons butter

• ½ cup heavy cream

• ½ cup brown sugar

• ½ cup chopped pecans

• ¼ teaspoon salt

• ¼ teaspoon cinnamon

• ¼ teaspoon nutmeg

• 1 teaspoon vanilla

Arrange yams in a greased baking dish.  In a small saucepan over low heat, melt butter.  Add cream, sugar, pecans, salt, cinnamon and nutmeg.  Simmer and stir 5 minutes.  Remove from heat and stir in vanilla.

Pour over yams and bake 15 minutes at 350 degrees.

Serves 6.