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.
Prep
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
Cooking Steps
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.
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.
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.
4. Finish Cooking the Yams
After 20 minutes, remove the lid and continue cooking for 12 minutes to reduce the liquid.
5. Break Down the Yams
Using a spatula break the yams into smaller pieces, then continue cooking for another 6 minutes.
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.
7. Remove the Yams
Transfer the mashed yams to a casserole dish and spread evenly.
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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