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Coconut Mashed Yams with Maple Pecan Crust

Our vegan version of this traditional Thanksgiving dish - perfect for fall dinners or a wonderful fall side for just about any occasion.

4

Servings

20 Mins

Prep Time

45 Mins

Cook Time

Prep

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Prepare the Yams

Peel the yams and cut into large pieces, about 1 inch. Add them to the pot.

  • Yams or Sweet Potatoes(peeled, large pieces)5 cups
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Cooking Steps

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1. Add the Liquids to the Pot

Add the water, coconut milk, coconut oil, and salt to cover the yams. Cover the pot with a tight fitting lid.

  • Water1 cup
  • Coconut Milk1 cup
  • Coconut Oil1 ½ Tbsps.
  • Kosher Salt2 tsps.
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2. Cook the Yams

Set the temperature to 220°F/104°C (low) and cook the yams for 20 minutes, stirring occasionally, always returning the lid to the pot. While the yams cook, continue with the next steps to make the topping.

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3. Measure and Mix the Topping Ingredients

In a medium bowl, mix the topping ingredients and set aside.

  • Pecans(roughly chopped)¾ cup
  • Maple Syrup1 ½ Tbsps.
  • Kosher Salt¼ tsp.
  • Cinnamon(ground)¼ tsp.
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4. Finish Cooking the Yams

After 20 minutes, remove the lid and continue cooking for 12 minutes to reduce the liquid.

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5. Break Down the Yams

Using a spatula break the yams into smaller pieces, then continue cooking for another 6 minutes.

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6. Smash the Yams

Using a potato masher or large fork, mash the yams while cooking for 2 minutes. Remove from the heat after two minutes.

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7. Remove the Yams

Transfer the mashed yams to a casserole dish and spread evenly.

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8. Add the Topping and Serve

Distribute the pecan and maple topping evenly over the mashed yams. Serve immediately or hold in the oven at the lowest temperature until ready to serve.

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