I Yam What I Yam

The week is almost gone, with no post from me! Oh, no!

I’ve been working on a couple of pieces of writing that aren’t ready for prime time, thus the delay. (Is it ready now? No. How ’bout now? Nope.)

I thought about giving you Thanksgiving dinner advice like “behave yourself” and then the hilarious visual of y’all attempting to do that made me fall off my chair laughing, plus the obvious fact that there’s no way I could follow the advice myself.

Or I could tell you “don’t eat so darn much” (right, that’s gonna happen).

But I couldn’t follow that advice, either, nor would I want to, since that would oppose the very idea of Thanksgiving.

I can only tell you that if you’re in the neighborhood of Hendersonville, NC, join me at Brightwater Yoga  the day after Thanksgiving.

On Friday, November 24 at 9:30 am there’s a special post-Thanksgiving class called “Yoga For Digestion” with (yoga goddess) Lynn Edgar.

Come early, it’s always a full class (pardon the pun).

So today, I’m offering my favorite yam recipe for Thanksgiving, one that has become a favorite of many solely because of yours truly (“Terri, you can come to Thanksgiving — and are you bringing those yams by the way?”)

They are unbearably delicious. And easy to make. A happy taste surprise in the middle of all that gravy.


About 4 lbs. of yams

1/2 cup water

6 T honey

4 T unsalted butter at room temp

juice of 4 limes

1-1/2 tsp salt

1/2 tsp. freshly ground black pepper

Directions: Oven 350 degrees. Wash the yams and place in baking dish with 1/2 cup water. Bake until the potatoes are soft and the skins puffy, about 1-1/2 hours, give or take, depending on the size of the yams. Poke them and check for softness. (You’re going to mash them so you don’t want them slightly firm as you would if you were going to cube them.)

After they’re done, set aside to cool a bit and leave the oven on.

When they are cool enough to handle, peel and place them in an oven proof dish that fits, and add the honey, butter, lime juice, salt and pepper.  Mash with a potato masher until everything is mixed well. Adjust seasonings if necessary. (Want it more tart? Add another lime…)

Cover with an ovenproof lid or foil and return to the oven for 15 to 20 min until heated through.

Enjoy! I’ll see you again the week after Thanksgiving.

Brightwater Yoga, In Care of Relationships, Lynn Edgar, roasted yams, Terri Crosby, yoga for digestion


  • Thanks, Terri. For your readers a little farther north, Black Mountain Yoga ALSO has a Friday after Thanksgiving class – here it’s called “Sweat the Stuffing” – and meets from 9:00 to 10:15 am.

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