yams

Yam-a-licious Casserole

I started making this side dish over 8 years ago, have made it for a number of holidays.  We had it one Easter Saturday along with a big roasted chicken and mashed potatoes, the whole chicken dinner complete with challah bread which was a first for me gluten free and an almond honey cake with candied lemon peel slices and fresh raspberries.  But with all the yummy food, this humble side dish was sort of the star.  There was very little left and most of us had seconds.  So, I figured it was time to share it; now you have it for the next time you make a big meal and want a simple yet yummy and healthy side dish.

 

I love it because it is healthier than most yam/sweet potato casseroles.  It is free of gluten, grains, eggs and refined (read white) sugar.   If you use something other than butter it can be dairy free too.  No tons of butter, marshmallows or cup of brown sugar.  Less than a quarter cup of sweeteners make this a good choice for pre-diabetes.  I do use the coconut oil; adds a subtle flavor I love.

And it is so easy to throw together. Just peel and dice up the yams, mix up the other ingredients in a small saucepan and pour over, bake and enjoy.  So easy but the flavor is subtle yet very pleasing.  I use 4 large yams but I often use 5 or 6 smaller ones. You can double it easily; actually have a post doing just that.  Simple, tasty and healthy; side dish home run!

Honey Spiced Sweet Potatoes

4 large sweet potatoes or yams
1/4 c. butter (or coconut oil, for dairy-free)
2 T. coconut oil
2 T. honey
2 t. molasses
1/2 t. cinnamon
1/4 t. ginger
1/2 – 1 t. kosher salt

Preheat oven to 400 degrees. Wash sweet potatoes, peel if you like (it’s not all that necessary), chop into uniform 1/2 inch cubes, and place them in a 9×13 inch baking dish. Over low heat, melt the butter and coconut oil. Stir in the honey, molasses, and spices. Drizzle over sweet potatoes, than sprinkle with salt. Stir to evenly coat, then bake for about 1/2 hour, or until potatoes are fork tender. Suggest that you stir it up once or twice while it bakes so that yummy sauce can sink into every bite of yam. Enjoy!

It shrank a bit in the pan but still a nice amount of delish to share. Looked fantastic before I took it to the luncheon; darn but I forgot to take a picture….

This is my Favorite Yam Casserole! Doubled Version for Double the Delish!

I started making this simple side dish nine years ago; we have enjoyed it for a number of holidays.  I like it alongside a roasted meat like ham or turkey.  I always serve it on Thanksgiving: far healthier than that casserole full of sugar and marshmallows.  For all the yummy food I serve for big feasts, this humble and not too pretty side dish often gets the most praise.  There generally is very little leftover. I made it two years ago for a teacher luncheon; no leftovers 😦 but some raves!

I love it because it is healthier than most yam/sweet potato casseroles.  It is free of gluten, grains, eggs and refined (read white) sugar.   If you use something other than butter it can be dairy free too.  No tons of butter, marshmallows or cup of brown sugar.  Less than a quarter cup of sweeteners make this a good choice for pre-diabetes.  I generally use the coconut oil rather than butter; it adds a subtle flavor I enjoy.  Plus yams themselves are quite good for you. We love their natural sweetness.easter-036

And it is so easy to throw together. Just peel and dice up the yams, mix up the other ingredients in a small saucepan and pour over, bake and enjoy.  So easy but the flavor is subtle yet very pleasing.  I suggest 4 large yams but I often use 5 or 6 smaller ones. Simple, tasty and healthy; side dish home run!

yam casserolle

It shrank a bit in the pan but still a nice amount of delish to share. Looked fantastic before I took it to the luncheon; darn but I forgot to take a picture….

NOTE: This is a double recipe version for all those who wish for a bigger pan of this delish side. Look at my old post for the smaller version!

Honey Spiced Yams

8 good sized yams
1/2 c. butter (or coconut oil if you want to be non dairy)
1/4 cup coconut oil
1/4 cup honey
4 tsp. molasses
1 tsp. cinnamon
1/2 t. ginger (dry not fresh)
1 tsp. kosher salt

Preheat oven to 400 degrees. Wash sweet potatoes (yams), peel if you like (it’s not all that necessary), chop into fairly uniform 1/2 inch cubes or do 1/4 inch slices and place them in a 9×13 inch baking dish that you sprayed with cooking spray. Be sure NOT to use the one with flour added…. Over low heat, melt the butter and coconut oil in a heavy small saucepan. Stir in the honey, molasses, and spices. Mix and drizzle over sweet potatoes, then sprinkle with salt. Stir to evenly coat, then bake for about 1/2 hour to 45 minutes or until yams are fork-tender. I like to stir it up once or twice while it bakes so that yummy sauce can sink into every bite of yam.

I can’t remember where I found this recipe: I think it was in a magazine.  The original version left the skin on but I am not that brave with company; but go ahead and try it….let me know if people like it that way.  This recipe was originally posted by me in late 2014.

Yes, This IS the Best Yam Casserole EVER! 2.0 Version for Double the Delish

I started making this simple side dish seven years ago; we have enjoyed it for a number of holidays.  I like it alongside a roasted meat like ham or turkey.  I always serve it on Thanksgiving: far healthier than that casserole full of sugar and marshmallows.  For all the yummy food I serve for big feasts, this humble and not too pretty side dish often gets the most praise.  There generally is very little leftover. I made it last year for a teacher luncheon; no leftovers 😦 but some raves!

I love it because it is healthier than most yam/sweet potato casseroles.  It is free of gluten, grains, eggs and refined (read white) sugar.   If you use something other than butter it can be dairy free too.  No tons of butter, marshmallows or cup of brown sugar.  Less than a quarter cup of sweeteners make this a good choice for pre-diabetes.  I generally use the coconut oil rather than butter; it adds a subtle flavor I enjoy.  Plus yams themselves are quite good for you. We love their natural sweetness.easter-036

And it is so easy to throw together. Just peel and dice up the yams, mix up the other ingredients in a small saucepan and pour over, bake and enjoy.  So easy but the flavor is subtle yet very pleasing.  I suggest 4 large yams but I often use 5 or 6 smaller ones. Simple, tasty and healthy; side dish home run!

yam casserolle

It shrank a bit in the pan but still a nice amount of delish to share. Looked fantastic before I took it to the luncheon; darn but I forgot to take a picture….

NOTE: I am doubling this for all those who wish for a bigger pan of this delish side. Look at old posts for the smaller version!

Honey Spiced Yams

8 good sized yams
1/2 c. butter (or coconut oil)
1/4 cup coconut oil
1/4 cup honey
4 tsp. molasses
1 tsp. cinnamon
1/2 t. ginger (dry not fresh)
1 tsp. kosher salt

Preheat oven to 400 degrees. Wash sweet potatoes (yams), peel if you like (it’s not all that necessary), chop into fairly uniform 1/2 inch cubes or do 1/4 inch slices and place them in a 9×13 inch baking dish that you sprayed with cooking spray. Be sure NOT to use the one with flour added…. Over low heat, melt the butter and coconut oil in a heavy small saucepan. Stir in the honey, molasses, and spices. Mix and drizzle over sweet potatoes, then sprinkle with salt. Stir to evenly coat, then bake for about 1/2 hour to 45 minutes or until yams are fork-tender. I like to stir it up once or twice while it bakes so that yummy sauce can sink into every bite of yam.

I can’t remember where I found this recipe: I think it was in a magazine.  The original version left the skin on but I am not that brave with company; but go ahead and try it….let me know if people like it that way.  This recipe was originally posted by me in late 2014.

Yummy Yam-a-licious Side Dish

I started making this side dish almost a year and a half ago, have made it for a number of holidays.  We had it again Easter Saturday along with a big roasted chicken and mashed potatoes, the whole chicken dinner complete with challah bread which was a first for me gluten free and an almond honey cake with candied lemon peel slices on top with some fresh raspberries.  But with all the yummy food, this humble side dish was sort of the star.  There was very little left and most of us had seconds.  So I figured it was time to share it; so you have it next time you make a big meal and want a simple yet yummy and healthy side dish.

Easter 039

I love it because it is healthier than most yam/sweet potato casseroles.  It is free of gluten, grains, eggs and refined (read white) sugar.   If you use something other than butter it can be dairy free too.  No tons of butter, marshmallows or cup of brown sugar.  Less than a quarter cup of sweeteners make this a good choice for pre-diabetes.  I do use the coconut oil; adds a subtle flavor I love.

And it is so easy to throw together. Just peel and dice up the yams, mix up the other ingredients in a small saucepan and pour over, bake and enjoy.  So easy but the flavor is subtle yet very pleasing.  I use 4 large yams but I often use 5 or 6 smaller ones. Simple, tasty and healthy; side dish home run!

Honey Spiced Sweet Potatoes

4 sweet potatoes or yams
1/4 c. butter (or coconut oil, for dairy-free)
2 T. coconut oil
2 T. honey
2 t. molasses
1/2 t. cinnamon
1/4 t. ginger
1/2 – 1 t. kosher salt

Preheat oven to 400 degrees. Wash sweet potatoes, peel if you like (it’s not all that necessary), chop into uniform 1/2 inch cubes, and place them in a 9×13 inch baking dish. Over low heat, melt the butter and coconut oil. Stir in the honey, molasses, and spices. Drizzle over sweet potatoes, than sprinkle with salt. Stir to evenly coat, then bake for about 1/2 hour, or until potatoes are fork-tender. I like to stir it up once or twice while it bakes so that yummy sauce can sink into every bite of yam.

Yam It Up…Fries That Is!

Yams are underrated: some families only eat them one day a year with their turkey later this month.  Yet they are full of phyto-nutrients, vitamins and minerals to keep you healthy. Naturally sweet so there is no need to pour dozens of marshmallows and brown sugar over them.  And they are not just for Thanksgiving.

yams

I like to make baked yam wedge fries.  Spicy ones are my favorite.  They go great with oven fried chicken or homemade gf chicken nuggets.  Yam wedges are totally yummy plus easy to throw together.  Great vegetables don’t have to be full of calories, super fancy or difficult to make.  Carefully prepared fresh vegetables are a great side to any balanced meal.  And yams are naturally gluten free; hurrah!

Don’t pick gigantic yams, small to medium size are easier to cut into decent lengths for these fries.  I like the ones that are deep orange inside; great flavor every time I use them.

2014 november oatmeal 003

Yam Fries

Heat oven to 400 degrees.

3-4 yams, wash, dry and then cut up into long fairly narrow wedges; 6 to 10 per yam depending on size and place them on a cookie sheet with edges, mound them up in the center

1-2 tbsp. EVOL: Pour on top the pile.

Sprinkle with

1 tsp. paprika

¼ tsp. garlic powder

1 tsp. coarse sea salt

A sprinkle of hot chipotle chili powder

A few grinds of fresh black pepper.

Use two forks to stir around the wedges so they get coated with oil and spices. Spread them out over the baking sheet.  If you don’t want them too spicy leave out the chili powder.  Use whatever spices you like if my combination doesn’t thrill your taste buds.

Bake for 10 minutes, turnover with a pancake turner.  Cook 7 to 10 more minutes until a fork pierces a wedge easily. The thicker you make them the longer they will take to get tender.  Watch them closely for the last couple of minutes so they don’t burn.  I find that they cook faster in my pizza oven; my main oven is a tad slower so they need from 10 to 14 minutes after you turn them but that does depend on the thickness you cut them to.

It’s that simple people! My family loves them and so will yours.  Just add more yams and spices to make a bigger batch of fries.