Yam recipes

Old-fashioned navy bean soup simmered low and slow with a meaty ham bone, onions, and bay leaf. Just 7 ingredients, feeds a crowd of 15, and freezes like a dream.

Layers of chopped ham and tart green apples seasoned with sage, topped with buttery mashed potatoes and baked until the peaks turn golden brown. A hearty savory-sweet casserole that feeds six.

Fruits afire is a flambe dessert with canned pears, apricots, and bing cherries in a reduced cinnamon-apricot syrup, finished tableside with flaming rum. A dramatic, retro showstopper.

Individual ham loaves made from ground pork and ground ham, baked in a sweet brown sugar-mustard-vinegar glaze and basted every 15 minutes. A Midwestern classic that's part meatloaf, part glazed ham.

Ham-stuffed biscuits pack diced ham, sautéed onion, garlic, and a rich cream sauce into warm, flaky buttermilk biscuits. A retro appetizer that turns brunch or cocktail hour into a crowd-pleaser.

Linda Williams' many bean soup with mixed dried beans, a ham bone, tomatoes, carrots, and chili powder. A slow-simmered Southern bean soup built to feed a crowd.

Sweet and sour shrimp tossed in a fresh stone-fruit sauce of pureed nectarines, plums, apricot preserves, Dijon mustard, lemon, and a hit of red pepper flakes. Bright, tangy, and unlike any takeout version.

Individual French-style apple tarts with homemade butter pastry, applesauce base, thinly sliced apples fanned on top, and an apricot glaze. Elegant, bakery-quality dessert from scratch.

Hearty Shaker bean soup simmered with a ham bone, navy beans, tomatoes, carrots, and spinach. A rustic American heritage recipe that feeds 12 and gets better every hour it cooks.

Granny's ham and potato gratin for a crowd layers parboiled potatoes, diced ham, and Swiss cheese with a mustard-garlic bechamel. Feeds 24, bakes in under an hour, and can be assembled a day ahead.

Hearty Italian bean soup with white kidney beans, ham, zucchini, spinach, and stewed tomatoes in chicken broth. Mashed beans thicken the broth for a creamy, rustic texture.

Fruit and chocolate dream squares with a buttery shortbread crust, raspberry jam, milk chocolate chips, and a pecan streusel topping. Layered bar cookies baked until golden and crumbly.

Old-fashioned navy bean soup simmered with smoky ham hocks, carrots, celery, and onions. Partially pureed for a thick, creamy body. Soak overnight, simmer low for 3 hours.

A rich, custard-filled quiche with melted brie, browned ham, green onions, Parmesan, and a touch of nutmeg in a flaky pre-baked crust. French bistro brunch at home.

Traditional stovetop split pea soup thickened with a classic butter-flour roux for hearty, stick-to-your-ribs comfort. Old-fashioned technique delivers rich flavor.

If you're too busy to make dinner, then try this simple crockpot recipe that will have a succulent dish ready just in time for supper!