Oh, I won't be wearing that dress into the kitchen and dinner service! Out of place and it would likely be damaged!
Quote from: Alaskan Danielle on November 22, 2018, 01:15:23 PM
Where I grew up we always said Yams, and not Sweet Potatoes.... I don't care what we call it, it is so very good and is a standard entree at winter time holiday meals. If you don't mind sharing could you sharing, what do you use for spicing it... cinnamon for sure but anything else perhaps???
This one is actually a vegan and gluten-free dish.
Nine pounds of yams were baked at 375 for an hour and 15 minutes.
The peeled yams are mixed with two cups of unsweetened vanilla almond milk, 4 tbsp of vanilla extract, and mashed together. Add 4 tbsp of melted virgin coconut oil, 1 1/2 tsp cinnamon, 1 1/2 tsp salt, and 1 tsp nutmeg. Mix until fairly smooth.
Taste and add salt or white pepper as needed. Transfer to a baking dish or dishes and smooth with a rubber spatula or large spoon.
For the topping, mix together 2 2/3 cups of rolled oats, 2 cups coarsely chopped pecans (not toasted), 1 cup almond meal or almond flour, 1/2 tsp cinnamon, 1/2 tsp salt, 3/4 cup melted coconut oil, and 2 tbsp pure maple syrup.
Spread the topping evenly over the yams we prepared earlier.
Bake until the topping is toasted and the casserole is warmed through, about 20-30 minutes at 375 degrees.
