This is my healthier take on the traditional Thanksgiving yam casserole recipe. It has a delicious grain-free crumble topping made from ground pecans, a little arrowroot, coconut sugar, cinnamon, and real butter. I think the topping would also work on top of an apple or pear crisp/crumble. It could also be the streusel topping to an apple pie. Lots of ways to use it!
Please read my last post on possible gluten cross-contamination in coconut sugar before making this recipe. I like to use coconut sugar because it is a low-glycemic sweetener, meaning it doesn't cause huge fluctuations in blood sugar. Plus, I can't stand how sweet cane sugar is now if I ever try it, yuck! But I also don't crave sugar. Ever. When I was pregnant I craved raw sauerkraut and ate it daily. Large bowlfuls with quinoa, avocados, and toasted sunflower seeds. That was my first trimester staple! However, if you want to use something other than coconut sugar, you could try maple sugar, brown sugar, or Sucanat.
Yam Casserole with Pecan Streusel Topping
If you are making this for Thanksgiving you can do most of the prep work days ahead of time. Cut and steam the yams and place them into an 8 x 8 baking dish in the fridge, covered. Make the topping ahead of time too and refrigerate it. When ready to bake you can toss it all together in less than 5 minutes. If you use apple cider in this recipe remember to find organic cider or cider from non-sprayed apples. Far too many chemicals are used in the production of non-organic apples. These chemicals may cause disturbances in our immune systems that can possibly cause further food allergies. Butter is also of concern. If I use butter I only use organic, pastured butter ~ butter coming from grass-fed cows. Environmental toxins build up in animals, including humans, and these toxins are excreted through the milk (in the fat). You could use coconut oil in place of the butter if you need to.
2 large garnet yams, peeled and chopped
3/4 cup freshly squeezed orange juice or apple cider
2 to 4 tablespoons coconut sugar
1 to 2 tablespoons arrowroot powder
1 to 3 tablespoons organic butter or coconut oil
2 cups raw pecans
1/4 cup organic butter or coconut oil
1/4 cup coconut sugar
1/4 cup arrowroot powder
1 to 2 teaspoons cinnamon
1/4 teaspoon sea salt
Preheat oven to 350 degrees F.
Place the chopped yams into a pot and add a little water, cover and steam cook over medium heat until tender but not mushy. About 10 to 15 minutes, depending on how you cut them. Strain off the water and place into an 8 x 8-inch glass baking dish. In a separate bowl whisk together the juice, coconut sugar and arrowroot. Pour over the yams. Dot with butter (the butter will melt right away, this is good). Toss together using a large spoon. Now cover the dish and put it in the fridge if you are prepping this for another day. If not, proceed with the topping.
I make the topping when the yams are cooking. Place the pecans into a food processor fitted with the "s" blade. Pulse until ground, but not ground too finely. Add the remaining ingredients and pulse until combined, this takes a little longer than the first pulsing. It should start to come together and hold together if you press it together with your fingers. Crumble it over the yam filling.
Bake for 35 to 40 minutes. Serve warm. Source: www.NourishingMeals.com
More Side Dish Recipes:
Sautéed Brussels Sprouts with Shallots and Cranberries
Moroccan Quinoa Pilaf
Farmhouse Seed Bread (xanthan-free and vegan)