Yam Casserole with Pecan Topping
The comforting flavour of roasted yams is made festive with the addition of sweet spices and a delightful, crunchy pecan topping. This rich and delicious side-dish is ideal for holiday meals, providing a little sweetness and crunch that pairs well with savoury dishes. Tasty as it is, it’s good for you too—yams are very high in beta carotene and fibre.
Ingredients
4 medium yams, peeled and cubed
3 tablespoons pure maple syrup or honey
2 tablespoons melted coconut oil or olive oil
½ teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup unsweetened almond milk or any milk of choice
Topping:
1 cup chopped pecans
¼ cup whole wheat flour or almond flour
2 tablespoons melted coconut oil or butter
2 tablespoons pure maple syrup or honey
½ teaspoon ground cinnamon
Pinch of salt
Directions
Preheat your oven to 350°F (175°C). Grease a baking dish lightly with oil or cooking spray.
Place the cubed yams in a large pot of water. Bring to a boil and cook for about 15-20 minutes or until the yams are fork-tender. Drain well.
Mash the cooked yams in a large mixing bowl. Add maple syrup, melted coconut oil, vanilla extract, cinnamon, nutmeg, salt, and almond milk. Mix until well combined.
Transfer the yam mixture into the prepared baking dish, spreading it out evenly.
For the Pecan Topping:
In a separate bowl, mix together chopped pecans, flour, melted coconut oil or butter, maple syrup or honey, cinnamon, and a pinch of salt until well combined.
Sprinkle the pecan topping evenly over the yam mixture in the baking dish.
Final Steps:
Place the casserole in the preheated oven and bake for 25-30 minutes or until the topping is golden brown and the edges are slightly bubbly.
Once done, remove from the oven and let it cool for a few minutes before serving.