This yam casserole has been a crowd pleaser for years! Gluten Free. Soy Free. Dairy Free. Reduced Sugar. Easy. YUMMY! I've brought this with me to Friendsgivings, our small Thanksgivings for two, and to family Thanksgivings! We eat it throughout the fall and winter months.
Maple Topping:
3 tablespoons of Maple
6 tablespoons of almond flour, or hazelnut flour*
1.5 tablespoons of Earth Balance no soy Vegan Butter*
3/4 cup of Pecans
Yam Casserole:
3 lbs of yams
3 tablespoons of brown sugar (I have left this out in years past if I'm doing a Whole 30 or following more Ayurvedic program, or just cutting out the sugar)
1/4 cup of almond milk*
6 tablespoons of olive oil*
6 tablespoons of Vegan Butter
1 teaspoon or more (we love cinnamon in my house)
*I love this recipe because you can easily switch for other favorite alternatives! And not mess it all up....
For the maple topping, just add everything together and put aside. Easy breezy!
For the Casserole:
Boil the yams until mashable. I recommend dicing them up a bit to really tell if they are ready. I constantly need to remind myself to slow down....
Once they are ready, add the rest of the ingredients and mash and incorporate away! I like having a little bit of chunks of yams so there's some texture vs. a mash. Place topping on top! If you looooove the topping you might need to double the recipe up top. The image above is to recipe. Put in a casserole dish! Put it in the over at 350 degrees for 30 minutes and voila! Yummy side dish!
Enjoy!
If you'd like to visit the original inspiration for this recipe you can check out my Pinterest boards, go to Fall and Winter food for Celebration!
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