As you’re pondering your Thanksgiving menu, here’s an interesting one! It’s the recipe for General Cornwallis’ favorite yams, straight from the North Carolina Sweet Potato Commission! Susanna and her mother served them In #SusannasMidnightride at Cornwallis’ request. Anything to keep an enemy general happy!
CORNWALLIS YAMS
Serves 10.
This recipe is from the former Colonial Inn in Hillsborough, NC, a historic inn that boasted a 250-year run. General Cornwallis must have favored sweetpotatoes during his Revolutionary War tour in the colonies because there are a lot of Cornwallis Yam recipes in southern recipe collections. This has to be one of the best!
6 medium North Carolina sweetpotatoes
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter
3 eggs
1/2 cup crushed pineapple
1 cup sugar
1/2 cup grated coconut
1 1/2 cups milk
more grated coconut for garnish
Boil sweetpotatoes until softened. Peel and mash.
Season with cinnamon, nutmeg, and butter.
Beat eggs and add to potatoes.
Combine with remaining ingredients.
Pour into a greased 9×13-inch or 3-quart casserole.
Bake in a 350 degree F. oven until light brown, about 1 hour.
Top with a sprinkle of coconut.
Nutrition Information per 1/2 Cup Serving: Calories 335; Protein 5g; Carbohydrates 45g; (53% calories from Carbs); Dietary Fiber 3g; Total Fat: 16g (41% calories from fat); Vitamin A 173 RE; Vitamin C 20mg.
