My parents have their own garden at the back of our house where they plant vegetables, root crops, and fruits. When I was a kid, we almost never bought our pumpkins, sweet potatoes, yams, and tomatoes. We always have a surplus of these ingredients that we had to sell them at times. The garden still exists; except that this time, there are less products that can be harvested. My parents are not as strong as they are before and they cannot take care of the garden as much as they used to.
One of my most favorite things in the world was Mom’s yam pudding. She made this by shredding a few pieces of yam, add evaporated milk and condensed milk, and then steaming it using our aluminum steamer. I loved topping a piece with whipped cream and drink it with tea or coffee.
This golden yam cake recipe from Valerie’s Kitchen reminds me of my Mom’s pudding. It has the same rich taste of yam, but it’s just more moist and of course, more decadent. This yam cake recipe is going to be loved by anyone who will get to taste it.
Yam has never tasted this good in a cake. And the best thing about this is that it’s easier to make than most. So if you want to serve this to your family, please grab a copy of the recipe on the next page.
Photo and recipe courtesy of Valerie’s Kitchen.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: You can put walnuts on top if you like just for that added crunch.
