8 Classic Holiday Dishes That Should Never Make a Comeback

by Ella

With the Thanksgiving holiday quickly approaching, everyone has begun planning their menus for the food-centric occasion. When you need to impress friends, family, and loved ones, pulling out time-tested recipes usually does the trick: Classic roast turkeys, bowls of mashed potatoes, and trays of stuffing are essential dishes to cook for your Thanksgiving spread. However, some folks feel inclined to look toward the recipes of the past when they want to spice up their menus.

Recently, nostalgic retro holiday flavors have experienced a renaissance, and a whole new generation of home cooks have rediscovered classic ways to prepare meals using the ingredients of yesteryear. While some classic holiday dishes clearly deserve a spot on your holiday menu, other foods are perhaps better off left in the dust.


a. Ambrosia salad

Ambrosia salad, often referred to simply as “ambrosia,” is a classic American dessert salad that’s particularly popular during the holiday season and at potluck gatherings. This delightful and colorful dish is a medley of fruits, coconut, and often marshmallows, all bound together with a creamy dressing. Ambrosia salad is cherished for its sweet and tropical flavors, making it a refreshing addition to any meal. Here’s how to make this classic dessert:



For the Salad:

  • 2 cups canned pineapple chunks, drained
  • 2 cups mandarin orange segments, drained
  • 2 cups sweetened shredded coconut
  • 1 cup miniature marshmallows
  • 1 cup maraschino cherries, drained and halved
  • 1 cup chopped pecans (optional for added crunch)

For the Dressing:

  • 1 cup sour cream
  • 1 cup whipped topping (such as Cool Whip)
  • 1/4 cup granulated sugar (adjust to taste)
  • 1 teaspoon vanilla extract


1. In a large mixing bowl, combine the drained pineapple chunks, mandarin orange segments, sweetened shredded coconut, miniature marshmallows, maraschino cherries, and chopped pecans (if using). Gently toss the ingredients together to evenly distribute them.

2. In a separate bowl, prepare the dressing. Combine the sour cream, whipped topping, granulated sugar, and vanilla extract. Stir until the mixture is smooth and the sugar is fully incorporated. Adjust the amount of sugar to your desired level of sweetness.

3. Pour the dressing over the fruit mixture in the large bowl.

4. Gently fold the dressing into the fruit and coconut mixture until all the ingredients are well coated. Take care not to overmix, as you want to maintain the salad’s light and fluffy texture.

5. Once everything is combined, cover the bowl with plastic wrap or a lid and refrigerate the ambrosia salad for at least 1-2 hours to allow the flavors to meld and the salad to chill.

6. Before serving, you can garnish the ambrosia salad with additional maraschino cherries, a sprinkle of coconut, or a few pecan halves for a decorative touch.

7. Serve chilled and enjoy your homemade ambrosia salad as a delightful dessert or side dish.

Variations and Tips:

1. Ambrosia salad is highly customizable. You can add or substitute fruits like grapes, bananas, or strawberries to suit your taste.

2. For a lighter version, you can use Greek yogurt instead of sour cream and reduce the amount of sugar.

3. Some people enjoy the addition of mini chocolate chips for an extra sweet twist.

4. If you prefer a more tropical flavor, consider using toasted coconut or coconut flakes.

5. Ambrosia salad can be made ahead of time, making it a convenient dish for gatherings. Just remember to keep it refrigerated until ready to serve.

6. Leftovers should be stored in the refrigerator, and it’s best to consume them within a day or two to maintain the salad’s freshness and texture.

b. Jell-O salad

Jell-O salad, often referred to simply as “Jell-O,” is a classic American dessert that combines flavored gelatin with various ingredients to create a colorful and refreshing dish. It’s a staple at potlucks, picnics, and family gatherings, known for its sweet, jiggly texture and versatility. Jell-O salad recipes vary widely, incorporating ingredients like fruit, whipped cream, marshmallows, nuts, and more. Here’s a simple recipe for a classic Jell-O salad:


  • 2 (3-ounce) packages of flavored gelatin (your choice of flavors)
  • 2 cups boiling water
  • 2 cups cold water
  • 1 (20-ounce) can crushed pineapple, drained (reserve juice for optional glaze)
  • 1 (16-ounce) container of whipped topping (such as Cool Whip)
  • 1 cup mini marshmallows (optional)
  • 1 cup chopped nuts (optional)
  • Maraschino cherries for garnish (optional)


1. In a large mixing bowl, combine the two packages of flavored gelatin. You can use your favorite flavors or mix and match for a more colorful presentation.

2. Pour 2 cups of boiling water over the gelatin mix. Stir until the gelatin completely dissolves.

3. Add 2 cups of cold water to the dissolved gelatin and stir until well combined.

4. Refrigerate the gelatin mixture for about 1-2 hours or until it begins to set. It should have a slightly thicker, syrupy consistency but not be fully set.

5. Once the gelatin has reached the desired consistency, gently fold in the drained crushed pineapple. If you prefer a sweeter version, you can use pineapple in its juice and reserve the juice for the optional glaze.

6. If you’d like to add extra texture and sweetness, fold in mini marshmallows and chopped nuts at this stage. These are optional but add a delightful crunch.

7. Next, fold in the whipped topping until the mixture is smooth and well combined. This will give the Jell-O salad a light and creamy texture.

8. Transfer the mixture to a serving dish or a mold, if desired. Refrigerate the Jell-O salad for several hours or until it’s fully set and firm.

9. If you’d like to make a simple glaze for added flavor and presentation, mix some of the reserved pineapple juice with a packet of unflavored gelatin. Heat the mixture until the gelatin dissolves, then pour it over the top of the set Jell-O salad. This creates a shiny glaze when chilled.

10. Garnish the Jell-O salad with maraschino cherries just before serving, if desired.

11. Serve your homemade Jell-O salad chilled and enjoy its sweet, fruity, and creamy goodness.

Variations and Tips:

1. Feel free to experiment with different flavors of gelatin to create unique combinations. Popular choices include lime, cherry, orange, and raspberry.

2. You can adjust the sweetness of the salad by using regular or sugar-free gelatin and whipped topping.

3. Jell-O salad is highly customizable. You can add your favorite fruits, like mandarin oranges, berries, or sliced bananas, to enhance the flavor and texture.

4. To make a layered Jell-O salad, prepare one flavor, let it partially set, then add a second layer with a different flavor. Allow each layer to set before adding the next.

5. For a lighter version, you can use reduced-fat whipped topping or Greek yogurt in place of traditional whipped topping.

6. Remember to allow enough time for the Jell-O salad to set properly in the refrigerator, typically at least 4 hours or overnight.

c. Aspic

Aspic is a classic culinary creation that has a long history dating back to medieval Europe. It is a savory, clear, and gelatinous dish made by suspending various ingredients in a flavored gelatin or meat stock. Aspic can take the form of a molded dish, a garnish, or a glaze, and it is often used to encase meats, seafood, vegetables, or eggs. This versatile and visually stunning dish has been a staple of fine dining and banquet cuisine for centuries. Here’s a basic guide on how to make a classic aspic:


For the Aspic Base:

  • 2 cups clear chicken or beef broth (homemade or store-bought)
  • 1 packet (about 2 1/2 teaspoons) unflavored powdered gelatin
  • Salt and pepper to taste
  • Aromatics (optional) such as bay leaves, thyme, or garlic

For Aspic Ingredients (Customizable to your preference):

  • Cooked and diced chicken, ham, or seafood
  • Cooked and sliced vegetables (carrots, peas, bell peppers, etc.)
  • Hard-boiled eggs, sliced
  • Fresh herbs (parsley, chives, tarragon)
  • Lemon or lime slices
  • Olives or capers (for a tangy twist)


1. Start by preparing the aspic base. In a saucepan, heat the clear broth over medium heat. If you want to infuse it with aromatics like bay leaves or thyme, add them to the broth and simmer for a few minutes. Remove and discard the aromatics after simmering.

2. In a separate small bowl, sprinkle the unflavored gelatin over 1/4 cup of cold water and allow it to bloom for about 5 minutes. This helps the gelatin dissolve evenly.

3. Once the gelatin has bloomed, add it to the hot broth and stir until it is completely dissolved. Season the broth with salt and pepper to taste. Taste and adjust the seasoning as needed.

4. Allow the broth and gelatin mixture to cool slightly. You want it to be warm but not hot.

5. Prepare the ingredients you want to suspend in the aspic. This can include cooked and diced chicken, ham, seafood, sliced vegetables, hard-boiled eggs, fresh herbs, lemon or lime slices, olives, or capers. Arrange these ingredients in the molds you plan to use for the aspic.

6. Carefully pour the warm aspic mixture over the arranged ingredients in the molds. Ensure that the ingredients are evenly distributed throughout the liquid.

7. Place the molds in the refrigerator and allow the aspic to set for at least 4 hours or until it becomes firm and jiggly.

8. Once the aspic has set, you can unmold it by briefly dipping the mold in warm water to loosen the gelatin. Invert the mold onto a serving plate, and the aspic should release easily.

9. Garnish the aspic with additional fresh herbs, lemon or lime slices, or other decorative elements to enhance its visual appeal.

10. Serve the aspic chilled as an appetizer, side dish, or garnish for cold meats. It is often accompanied by a simple vinaigrette or mayonnaise-based sauce for added flavor.

Variations and Tips:

1. Aspic is highly customizable, so you can adjust the ingredients to your liking. For a vegetarian version, use vegetable broth and a variety of colorful vegetables and herbs.

2. To achieve a crystal-clear aspic, you can clarify the broth by whisking egg whites into the hot liquid, which will capture impurities as it cools. Strain the clarified broth through cheesecloth before adding the gelatin.

3. Molded aspics can be made in various shapes and sizes, from traditional ring molds to individual servings in ramekins.

4. Experiment with different flavor profiles by using a variety of broths, herbs, and seasonings. You can create savory aspics with a hint of sweetness by incorporating fruit juices or wine.

d. Oyster casserole

Oyster casserole is a classic Southern dish that showcases the rich and briny flavor of fresh oysters. This comforting casserole is often served as a side dish during holiday feasts or as a special treat for seafood lovers. It combines plump oysters with a creamy sauce and a crunchy breadcrumb topping to create a delightful and satisfying dish. Here’s a recipe for a delicious oyster casserole:


For the Oyster Casserole:

  • 2 pints (32 ounces) fresh oysters, drained, with liquor reserved
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup dry white wine (optional)
  • Salt and black pepper to taste
  • Dash of cayenne pepper (optional)

For the Topping:

  • 1 cup fresh breadcrumbs (from day-old bread)
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped


1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar-sized casserole dish and set it aside.

2. In a large skillet, melt the 1/2 cup of butter over medium heat. Add the chopped onion and garlic and sauté until they become translucent, about 2-3 minutes.

3. Sprinkle the flour over the sautéed onions and garlic, stirring constantly to create a roux. Cook for 2-3 minutes until the roux turns a light golden color.

4. Gradually whisk in the reserved oyster liquor (the liquid from the oysters), followed by the whole milk and heavy cream. Continue to whisk until the mixture thickens and is smooth, about 5-7 minutes. If using, add the white wine at this point.

5. Stir in the grated Parmesan cheese, fresh parsley, salt, black pepper, and cayenne pepper (if desired). The sauce should have a creamy consistency.

6. Gently fold in the drained oysters, taking care not to break them apart. Allow the oysters to simmer in the sauce for 2-3 minutes, just until they begin to curl at the edges. Be careful not to overcook them, as they will continue to cook in the oven.

7. Transfer the oyster mixture to the greased baking dish, spreading it out evenly.

8. In a small bowl, combine the fresh breadcrumbs, melted butter, grated Parmesan cheese, and chopped parsley. Mix until the breadcrumbs are evenly coated with the butter and cheese.

9. Sprinkle the breadcrumb topping evenly over the oyster mixture in the baking dish.

10. Place the casserole in the preheated oven and bake for approximately 25-30 minutes or until the top is golden brown and the casserole is bubbling around the edges.

11. Once done, remove the oyster casserole from the oven and let it cool for a few minutes before serving.

12. Serve your homemade oyster casserole as a side dish alongside other seafood or as a comforting main course with a salad and crusty bread.

Variations and Tips:

1. If fresh oysters are not available, you can use canned oysters as a substitute. Just be sure to drain them thoroughly before using.

2. For added depth of flavor, consider incorporating a dash of Worcestershire sauce or hot sauce into the creamy sauce.

3. Oyster casserole pairs wonderfully with other Southern classics like collard greens, hush puppies, or cornbread.

4. Feel free to customize the seasoning to your taste, adjusting the amount of cayenne pepper and black pepper to achieve your preferred level of spiciness.

5. Leftover oyster casserole can be refrigerated and reheated the next day for a tasty leftover meal.

e. Cranberry sauce

Cranberry sauce is a quintessential condiment served during holiday feasts, especially Thanksgiving and Christmas dinners. This tart and sweet sauce perfectly complements the savory flavors of roasted poultry and other festive dishes. While many people opt for canned cranberry sauce, making homemade cranberry sauce is remarkably simple and allows you to customize the flavors to your liking. Here’s a basic recipe for homemade cranberry sauce:


  • 1 bag (12 ounces) fresh cranberries
  • 1 cup granulated sugar (adjust to taste)
  • 1 cup water
  • Zest and juice of one orange (optional for added flavor)
  • 1 cinnamon stick (optional for added spice)
  • 1/4 teaspoon ground nutmeg (optional)


1. Rinse the fresh cranberries under cold running water and discard any damaged or shriveled berries.

2. In a saucepan, combine the cranberries, granulated sugar, and water. If you’d like to add a citrusy note and depth of flavor, include the zest and juice of one orange.

3. If you prefer a spiced cranberry sauce, add a cinnamon stick and a pinch of ground nutmeg to the mixture. These spices complement the cranberries beautifully.

4. Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar.

5. Once the cranberry mixture comes to a boil, reduce the heat to low and simmer gently for about 10-15 minutes. During this time, the cranberries will burst and the sauce will thicken.

6. Continue to cook until the sauce reaches your desired consistency. Some people prefer a chunkier sauce, while others like it smoother. Adjust the cooking time accordingly.

7. Taste the cranberry sauce and adjust the sweetness by adding more sugar if needed. Keep in mind that cranberries are naturally tart, so the amount of sugar can vary depending on your preference.

8. Once the cranberry sauce has thickened to your liking and has a balanced sweet-tart flavor, remove it from the heat.

9. If you added a cinnamon stick and nutmeg, remove them from the sauce at this point.

10. Allow the cranberry sauce to cool to room temperature. It will continue to thicken as it cools.

11. Transfer the cooled cranberry sauce to a serving bowl or airtight container.

12. Refrigerate the sauce until it’s time to serve. Cranberry sauce can be made a day or two in advance, making it a convenient dish for holiday meal planning.

13. Serve your homemade cranberry sauce alongside turkey, ham, roast chicken, or other holiday dishes. It also pairs wonderfully with cheese, sandwiches, and even as a topping for desserts like cheesecake or ice cream.

Variations and Tips:

1. For added texture and flavor, you can incorporate chopped apples, pears, or walnuts into the cranberry sauce during the last few minutes of cooking.

2. If you prefer a smoother sauce without whole cranberries, you can use an immersion blender or food processor to puree the sauce before cooling it.

3. To make cranberry-orange sauce, you can increase the amount of orange zest and juice for a more pronounced citrus flavor.

4. If you’re looking for a lower-sugar cranberry sauce, you can use a sugar substitute or honey as a sweetener.

5. Leftover cranberry sauce can be stored in the refrigerator for up to a week. It can also be frozen for longer storage.

f. Sweet potato pie

Sweet potato pie is a beloved Southern dessert that’s especially popular during the fall and Thanksgiving season. It’s a delicious alternative to pumpkin pie, offering a creamy, sweet, and slightly spiced filling with a flaky pie crust. Making a homemade sweet potato pie allows you to savor the rich flavors and comforting aromas of this classic dessert. Here’s a step-by-step recipe to create your own sweet potato pie:


For the Pie Filling:

  • 2 cups cooked and mashed sweet potatoes (about 2 large sweet potatoes)
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, beaten
  • 1/2 cup evaporated milk or whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt

For the Pie Crust:

  • 1 prepared 9-inch pie crust (homemade or store-bought)


For the Pie Filling:

1. Preheat your oven to 350°F (175°C).

2. Begin by cooking the sweet potatoes. You can boil them until they are tender or bake them in the oven until they are soft. Once cooked, allow them to cool slightly, then peel and mash them until you have 2 cups of mashed sweet potatoes.

3. In a large mixing bowl, combine the mashed sweet potatoes with the melted butter. Mix until well incorporated.

4. Add the granulated sugar and continue to mix until the sugar is fully blended into the sweet potato mixture.

5. Beat the two eggs in a separate bowl and then add them to the sweet potato mixture. Mix until the eggs are fully integrated.

6. Pour in the evaporated milk (or whole milk) and vanilla extract. Continue to mix until the filling is smooth and well combined.

7. Add the ground cinnamon, nutmeg, allspice, and salt to the mixture. Stir until the spices are evenly distributed and the filling is well-seasoned.

For the Pie Crust:

1. Place the prepared pie crust in a 9-inch pie dish, crimping or decorating the edges as desired.

2. Pour the sweet potato filling into the pie crust, spreading it out evenly.

3. Place the filled pie dish on a baking sheet to catch any potential spills, and then transfer it to the preheated oven.

4. Bake the sweet potato pie for approximately 55-60 minutes or until the center is set. You can check for doneness by inserting a knife or toothpick into the center; it should come out clean when the pie is ready.

5. Once done, remove the sweet potato pie from the oven and allow it to cool on a wire rack. The pie will continue to set as it cools.

6. After the pie has cooled to room temperature, you can refrigerate it for a few hours or overnight to enhance the flavors.

7. Serve your homemade sweet potato pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.

Variations and Tips:

1. To save time, you can use canned sweet potato puree instead of cooking and mashing fresh sweet potatoes.

2. If you prefer a graham cracker crust, you can use that instead of a traditional pie crust for a slightly different flavor profile.

3. Feel free to adjust the spices to suit your taste. Some variations include adding a pinch of ground cloves or ginger for extra warmth and flavor.

4. For added texture, you can sprinkle chopped pecans or walnuts on top of the pie before baking.

5. Sweet potato pie is traditionally served at room temperature, but some people enjoy it slightly warm or chilled from the refrigerator.

g. Banana pudding pie

Banana pudding pie is a delightful dessert that combines the flavors of creamy banana pudding with a flaky pie crust. This Southern classic is a crowd-pleaser, especially during warm months when the fresh taste of bananas shines through. Making a homemade banana pudding pie is a rewarding endeavor, and here’s a step-by-step recipe to guide you through the process:


For the Pie Filling:

  • 4 ripe bananas, sliced
  • 1 1/2 cups whole milk
  • 1 (3.4-ounce) package instant vanilla pudding mix
  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping (such as Cool Whip)
  • 1 cup mini vanilla wafers (plus extra for garnish)
  • 1 banana for garnish (optional)

For the Pie Crust:

  • 1 prepared 9-inch graham cracker or vanilla wafer pie crust (homemade or store-bought)


For the Pie Filling:

1. Begin by preparing the instant vanilla pudding mix. In a mixing bowl, whisk together the instant pudding mix and the whole milk until it begins to thicken. This typically takes 2-3 minutes. Once it’s thickened, set it aside.

2. In another mixing bowl, beat the softened cream cheese until it becomes smooth and creamy.

3. Gradually add the sweetened condensed milk to the cream cheese, continuing to beat until the mixture is well combined and smooth.

4. Stir in the vanilla extract.

5. Gradually add the thickened vanilla pudding to the cream cheese mixture, blending until all the ingredients are fully incorporated.

6. Gently fold in the whipped topping until the pie filling is light and fluffy. Be careful not to overmix.

Assembling the Pie:

7. To assemble the banana pudding pie, start by placing a layer of sliced bananas at the bottom of the prepared pie crust.

8. Spoon a portion of the pie filling over the banana layer, spreading it out evenly.

9. Add a layer of mini vanilla wafers on top of the pie filling.

10. Repeat the process by layering more sliced bananas, pie filling, and mini vanilla wafers until you’ve used up all the ingredients. Ensure that you end with a final layer of mini vanilla wafers on top for a nice presentation.

Optional Garnish:

11. If desired, garnish the top of the pie with additional banana slices and mini vanilla wafers for added flair.

12. Refrigerate the banana pudding pie for at least 2-3 hours to allow the flavors to meld and the pie to set. It’s even better when chilled overnight.

13. Before serving, you can drizzle a little caramel sauce over the pie for extra sweetness and visual appeal.

14. Slice and serve your homemade banana pudding pie to the delight of your family and guests.

Variations and Tips:

1. For an extra twist, consider adding a layer of chocolate ganache or chocolate chips between the banana and pudding layers for a “banana split” flavor.

2. To make the pie even more decadent, use homemade whipped cream instead of whipped topping.

3. You can customize the pie crust by using a traditional graham cracker crust or a vanilla wafer crust, depending on your preference.

4. For a flavor variation, you can use chocolate pudding mix instead of vanilla for a banana chocolate pudding pie.

5. If you want a stronger banana flavor, mash some of the banana slices into the pie filling for a bolder taste.

h. Candied yams

Candied yams are a classic side dish, especially popular during Thanksgiving and other holiday feasts. This comforting dish features sweet potatoes (often referred to as yams in the United States) that are baked in a sweet, buttery syrup, resulting in tender, caramelized, and flavorful yams. Making candied yams is relatively simple, and they’re sure to be a hit at your next family gathering. Here’s a step-by-step recipe to prepare this beloved dish:


  • 4-5 medium-sized sweet potatoes (about 3-4 pounds)
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter (1 stick)
  • 1/4 cup pure maple syrup (or dark corn syrup)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Mini marshmallows (optional, for topping)


1. Start by preheating your oven to 375°F (190°C).

2. Peel the sweet potatoes and cut them into rounds or chunks, about 1/2 to 1 inch thick. You can choose the size based on your preference.

3. In a large saucepan, melt the unsalted butter over medium heat.

4. Add the granulated sugar, maple syrup (or dark corn syrup), ground cinnamon, ground nutmeg, and salt to the melted butter. Stir the mixture until the sugar has dissolved and the ingredients are well combined.

5. Remove the saucepan from heat and stir in the vanilla extract.

6. In a large baking dish, arrange the sweet potato rounds or chunks in a single layer.

7. Pour the butter and sugar mixture evenly over the sweet potatoes. You can use a spatula to ensure that each piece is coated with the syrupy mixture.

8. Cover the baking dish with aluminum foil and place it in the preheated oven.

9. Bake the candied yams for about 30-40 minutes. Halfway through the baking time, remove the foil and gently stir the sweet potatoes to ensure even coating.

10. Continue baking uncovered until the sweet potatoes are tender and caramelized. The cooking time may vary depending on the size of your sweet potato pieces, but they should be easily pierced with a fork.

11. If you’d like to add mini marshmallows as a topping, carefully remove the baking dish from the oven once the sweet potatoes are tender. Sprinkle a layer of mini marshmallows over the top.

12. Return the baking dish to the oven, uncovered, and bake for an additional 5-10 minutes or until the marshmallows are golden brown and lightly toasted.

13. Once done, remove the candied yams from the oven and let them cool slightly before serving.

14. Serve the candied yams as a delightful side dish alongside your holiday meal. The combination of sweet, buttery syrup and tender sweet potatoes is sure to be a crowd-pleaser.

Variations and Tips:

1. You can adjust the sweetness by adding more or less sugar, depending on your preference. Some people prefer a slightly less sweet version of candied yams.

2. To add a touch of citrus flavor, you can include grated orange zest and a squeeze of fresh orange juice to the syrup mixture.

3. Chopped pecans or walnuts make a delightful addition for added texture and flavor. Simply sprinkle them over the yams along with the marshmallows, if desired.

4. Candied yams can be made ahead of time and reheated in the oven before serving.

5. Leftovers can be stored in an airtight container in the refrigerator for a few days and reheated in the microwave or oven.

The holiday season is a time to cherish traditions, and classic holiday dishes are an integral part of these cherished moments. As you prepare and enjoy these dishes with loved ones, you’re not just partaking in a meal; you’re creating lasting memories and upholding the spirit of the holidays. So, gather around the table, raise a glass, and relish the flavors of the season. Happy holidays!



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