I purchased a bag of organic yams over a week ago. Still not having used them, what better time to cook them than Thanksgiving.
I asked the produce man what is the difference between yams and sweet potatoes. He said that yams contained more moisture and sweet potatoes were stringy. That was a different answer than my previous research. However, he was incorrect. My yams were stringy. So, I used them as I would sweet potatoes and they turned out delicious!
My sister makes a similar recipe every year, and everyone loves it! She likes to add a little orange juice, but stopped once I discovered my citrus allergies. She’s always been thoughtful. I never asked her for her recipe, but was able to whip them up just the same.
I hope you enjoy this recipe, and Happy Thanksgiving!
A traditional-style sweet potato casserole made from yams, all naturally gluten-free. The butter is the key to this dish as is the cinnamon and brown sugar.
Ingredients:
- Gluten-free cooking/oil spray
- 5 medium to large sweet potatoes/yams, peeled and cut into 1-inch cubes
- 1/3 cup + 1 Tablespoon dark brown sugar, packed, divided
- 4 Tablespoons unsalted butter or gluten free margarine, divided (Smart Balance or Earth Balance)
- 1 large egg, at room temperature
- 1 teaspoon ground cinnamon, divided
- Salt, to taste
- 1/3 cup finely chopped pecans
Instructions:
- Oil a 2-quart casserole dish; set aside. Preheat oven to 350ºF.
- Boil 15 minutes. Drain; allow to rest in the bowl of your mixer to cool for 5 minutes.
- Add 1/3 cup brown sugar, 3 tablespoons butter, egg, and 1/2 teaspoon cinnamon; beat until smooth. Salt, to taste.
- Transfer to the prepared dish; set aside.
- In a small bowl, combine pecans, 1 tablespoon melted butter, brown sugar, and 1/2 teaspoon remaining cinnamon. Distribute evenly on top of the sweet potatoes.
- Bake for 40 minutes, uncovered. Serve immediately, or cover and refrigerate. You may make this dish up to three days in advance.