Apple Cider Mashed Yams

Side Dish

Recipe courtesy of Thanksgiving 101 by Rick Rogers

Serves8 to 10

  • 2/3 cup apple cider
  • 5 large yams or sweet potatoes (about 4 1/2 lbs), scrubbed but not peeled
  • 4 tablespoons unsalted butter (1/2 stick)
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon salt

Note: We use yams to mean what most people call sweet potatoes. Louisiana yams are especially sweet and what most people know as sweet potatoes.

Apple Cider Mashed Yams

Apple Cider Mashed Yams 

Click image to enlarge


In a small saucepan, boil apple cider over high heat until reduced by half, about 7 minutes. Set aside.

Bring a large pot of lightly salted water to a boil over high heat. Add the yams and cook until tender, 30 to 40 minutes, depending on size. Drain well. Using a kitchen towel to protect your hands, peel the yams and return to a warm pot. Add the reduced apple cider, butter, brown sugar and salt. Mash until well blended.

Serve hot.

Marshmallow varient
Spread half of the hot yams in a buttered 9x13-inch casseerole. Sprinkle with 1 1/2 cups miniatue marshmallows. Top with remaining yams. Bake in a preheated 350˚F oven for 20 minutes. Sprinkle the top with another 1 1/2 cups marshmallows. Broil in a preheated broiler, about 4 inches away from the source of heat, until the marshmallows are lightly browned, about 1 minute. Serve right away, 

Note: Can be prepared up to 8 hours ahead, cooled, covered tightly with plastic wrap and refrigerated. To reheat, place in a buttered 9 x 13-inch baking dish. Cover loosely with aluminum foil and bake in preheated oven at 350˚F until heated through, about 30 minutes.

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