I Y'am What I Yam

I Y'am What I Yam

1 large Sweet potato (yam)

¼ c Milk

¼ c Dried apricots, chopped

½ juice and zest from orange

1 Tbsp honey

Pinch of sea salt

1 tsp cinnamon

 Topping:

¼ c brown sugar (or coconut palm sugar)

¼ c chopped nuts (part pecan and part walnut for best results)

1-2 Tbsp Butter

1 Tbsp EVOO (we recommend Spirits & Spice Chili EVOO for zip or Lemon EVOO for zest)

Cinnamon to taste (optional)

Pinch of Spirits & Spice Vanilla Sugar

 

Bake/roast yam until mostly soft.  If not fully cooked in center remove anyway, as it will continue to cook in the oven.  When potato is cool enough to handle (or even the next day), peel skin away from flesh.  Place flesh into large mixing bowl.  Add milk, honey, juice, zest, cinnamon, apricots and salt.  Mash and mix.  Put content into greased 5x8 baking dish.

Topping: Chop nuts and add sugar, then cut in butter and oil.  Mix and spread evenly over top of casserole.  Bake at 350 degrees until bubbling or until top begins to crust.

 

Recipe courtesy of Renae Arnston

Instagram: renaearnston

Facebook: Fit and Faithful with Renae


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