Several weeks ago I caught an episode of Ellen where she was explaining to her audience the difference between a sweet potato and a yam. We all know Ellen can be a jokester so I of course, immediately googled to see if she was accurate. Turns out she was right. All these years I’ve been ordered Sweet Potato Fries when I should have been ordering Yam Fries. How is it possible that so many restaurants have incorrectly named this dish? Hah.
In the past, I have called this dish my Sweet Potato Casserole but this Thanksgiving (thanks to Ellen) I have updated the name. This Yam Casserole is really yummy! It has the most deliciously sweet and crunchy crumble on top. This dish will certainly put that traditional marshmallow sweet potato casseroles to shame.
4 medium Yams, peeled and cubed
2 tbsp vegan butter
salt and pepper to taste
1 c pecans, crushed
1 c walnuts, crushed
2 1/2 tbsp maple syrup
2 tbsp coconut oil, melted
2 tbsp vegan butter, melted
1/2 tsp cinnamon
1/4 tsp sea salt
Preheat the oven to 350 degrees.
Place the cubed Yams into a large pot and bring to a boil, cook for about 20 minutes, or until the potatoes are fork tender. Drain and place potatoes in a large mixing bowl. Smash and mix the yams, butter, salt and pepper with an electric hand mixer until the consistency you prefer. We like it creamy.
In a medium mixing bowl combine all the crumble ingredients, mix well and set aside.
Next spoon the potatoes into a casserole dish and smooth it out. Then evenly sprinkle the crumble topping over the yams.
Bake, uncovered for about 20 – 25 minutes. Until dish is warmed through.