Vegan yams that rocked the house on Thanksgiving day! People were asking for leftovers and recipes all through dinner.
Yummy Vegan Yams
about a dozen yams and or sweet potatoes
1 can coconut milk
1 fuji or gala apple, cored
1-2 tbsp agave nectar
1 lb bag pecans
approx 1 cup whole almonds
approx 8-10 dates, pits removed
1/2 tsp ground ginger
1 tsp nutmeg
1 tsp ground clove
1 tbsp cinnamon
approx 2 tbsp agave nectar
Preheat oven to 400 degrees.
Wash and dry whole yams, chop off ends.
Lightly coat in olive oil (I rubbed it on with my hands), and place on baking sheet.
Bake yams for 50-60 minutes depending on size until skin is loose. Remove from oven and let cool enough to handle.
Reduce oven temp to 375 degrees.
Remove skins and place yams in large mixing bowl (or stand mixer if you have one). Puree apple in blender and add to yams along with coconut milk and agave. Whip together (I used my electric hand mixer) until smooth. Pour into 9x13 baking dish.
Place topping ingredients except for agave in food processor or blender and pulse until nuts are finely chopped. Spread over yams in thick layer, then drizzle with agave.
Bake in oven for approximately 20 minutes.