Almond Yam Casserole
Almond Yam Casserole
Amaretto yams have been a celebration staple at our Thanksgivings for many years. It is one of the prominent recipes in my book, Sharing the Table. This year, however, I need to make a yam casserole that is vegan and one that is vegetarian without sugar. Indeed, as friends and family grow and change so do their eating habits. We love them and want them to be nourished and welcome at our celebration table. I welcome the challenge of altering my original recipe to accommodate my loved ones. So, let’s examine the changes that need to be transformed. At this point I need to clarify that here in the Northwest a so-called yam is orange fleshed, whereas, in the South it is called a sweet potato. A sweet potato and a yam are in two different vegetable families and should not be used interchangeably. Whatever you may call this orange-fleshed vegetable, may it also be called delicious!
ONWARD:
Vegans abstain from eating any animal products, usually but not always, due to the moral concerns of animals. Whereas, vegetarians eat a mostly plant-based diet, sometimes including eggs, and dairy products. Then there are those who eat a whole food plant-based diet (WFPBD) that includes whole fruits, vegetables, beans, and whole grains, but, refrain from eating refined foods like flour, sugar, oil, dairy and processed foods (i.e. junk foods). I know, lots of exceptions to grasp here. So, my Amaretto Yam book recipe would be vegetarian because it has egg whites (in the Amaretti cookies), brown sugar, butter, and Amaretto liquor, all acceptable to most vegetarians but not vegans or WFPBDs’. So, I will alter the original recipe to make a vegan version, and a WFPBD version that will include optional butter (which bends their rules slightly) but not sugar, liquor, or marmalade. The vanilla bean will give a sweet nuance to the dish without the addition of sugar. All three recipes can be made days in advance and baked at the last minute. Compare the three recipes and see how you can possibly alter some of your favorite recipes to include those with alternative diets. These all taste wonderful and somewhat similar.
Vegan Almond Yam Casserole
8 servings
INGREDIENTS:
2 pounds yams (about 2 large yams)
2 tablespoons coconut oil (divided)
2 tablespoons coconut sugar
1 ½ tablespoon orange marmalade
½ teaspoon ground ginger
½ teaspoon almond extract
1 teaspoon sea salt
Topping
½ cup almond meal
⅛ teaspoon salt
½ teaspoon almond extract
2 tablespoons coconut oil
3 tablespoons sliced almonds
DIRECTIONS:
1. Preheat oven to 350°F. Smear a baking dish with one tablespoon of coconut oil.
2. Pierce each yam with a fork and place on a foil lined baking pan. Bake for about one hour or until the interiors are soft.
3. While still hot, scrape the pulp from the skins into a food processor.
4. Puree with the remaining one tablespoon coconut oil, coconut sugar, marmalade, ginger, almond extract, and salt. Taste, Think, Transform with salt. Place in the oiled baking dish. May be frozen or refrigerated, at this point, to finish later. When ready to bake bring to room temperature.
Topping
5. Mix the almond meal, salt, almond extract, and coconut oil with your fingers.
6. Top the (warm or room temperature) yam mixture with the almond mixture. Bake ten minutes. Sprinkle the sliced almonds on top and continue to bake until almonds are brown, and the mixture is warm and bubbly, about thirty minutes total. Serve hot.
WFPBD Almond and Vanilla Yam Casserole
8 servings
INGREDIENTS:
2 pounds yams (about 2 large yams)
3 tablespoons butter (divided one + two) optional
1 vanilla bean
½ teaspoon ground ginger
1 teaspoon sea salt
Topping
2 to 4 tablespoons almond meal
3 tablespoons sliced almonds
DIRECTIONS:
1. Preheat oven to 350°F. Smear a baking dish with one tablespoon of butter, if using.
2. Slice the vanilla bean in half lengthwise. Scrape out the vanilla beans, and reserve. Discard the pod.
3. Pierce each yam with a fork and place on a foil lined baking pan. Bake for about one hour or until the interiors are soft.
4. While still hot, scrape the pulp from the skins into a food processor.
5. Puree with the remaining two tablespoon butter (if using), vanilla beans, ginger, and salt. Taste, Think, Transform with salt. Place in a buttered baking dish. May be frozen or refrigerated, at this point, to finish later.
6. Sprinkle the top of the yam mixture with the almond meal. Bake ten minutes. Sprinkle the sliced almonds on top and continue to bake until almonds are brown, and the mixture is warm and bubbly, about thirty minutes total. Serve hot.
May you and all of your guests have a joyful Thanksgiving!