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Yams For Thanksgiving
© Copyrighted 2006

Servings: 12
Nutritional Information

Sodium Per Recipe:
176.2 mg
Sodium Per Slice:
14.7 mg

Per Serving:
Calories: 204.1
Protein: 1.583 g
Carbohydrate: 50.2 g
Dietary Fiber: 4.143 g
Total Sugars: 22.8 g
Total Fat: .212 g
Saturated Fat: .042 g
Monounsaturated Fat: .017 g
Polyunsaturated Fat: .093 g
Cholesterol: 0 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .014 g
Total Omega-6 FA: 0 g
Calcium: 42.2 mg
Potassium: 867.3 mg
Sodium: 14.7 mg
Vitamin K: 2.578 mcg
Folic Acid: 0 mcg

  • 8 yams, peeled (40.5 ounces) (102.1 mg)
  • 1 cup packed brown sugar (56.6 mg)
  • ½ teaspoon cinnamon (.598 mg)
  • ½ cup orange juice with calcium (trace)
  • 1 cup crushed pineapple, packed in water, drained (2.46 mg)¹
  • ½ cup 100% pure Canadian or Vermont maple syrup (14.5 mg)²


Clean and scrape or peel the yams. Cut into 1/2" to 3/4" slices and lay flat in 2 lightly spritzed with olive oil oven baking dishes, about 9 x 12 with sides of 1 1/2" to 2". In a medium pan over medium heat, mix all other ingredients together until smooth. Pour over yams in pan and bake in standard oven for about 50 minutes at 400oF. In a convection oven, bake at 400° F for 35 - 40 minutes.

¹ Crushed pineapple in water. 1/2 can per baking pan.

² Do not use Log Cabin or other commercial (pancake) syrups. These are not pure maple syrups and are high in sodium. You can experiment with this recipe. You can exclude the maple syrup or the syrup and the pineapple, or you can exclude the butter, grease the yam pan and increase the syrup by a 1/4 cup, etc. The recipe above however, is what you may want to try before doing any of that.