Our vegan version of this traditional Thanksgiving dish - perfect for fall dinners or a wonderful fall side for just about any occasion.
Peel the yams and cut into large pieces, about 1 inch. Add them to the pot.
Add the water, coconut milk, coconut oil, and salt to cover the yams. Cover the pot with a tight fitting lid.
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.
In a medium bowl, mix the topping ingredients and set aside.
After 20 minutes, remove the lid and continue cooking for 12 minutes to reduce the liquid.
Using a spatula break the yams into smaller pieces, then continue cooking for another 6 minutes.
Using a potato masher or large fork, mash the yams while cooking for 2 minutes. Remove from the heat after two minutes.
Transfer the mashed yams to a casserole dish and spread evenly.
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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