Yam Fluff N Stuff Vegan Food
YAM FLUFF 'N' STUFF (VEGAN)
From the Starch Blocker Diet cookbook. I subbed raw sugar for the honey and tamari-flavored sunflower seeds for plain.
Provided by COOKGIRl
Categories Yam/Sweet Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Bake yams in oven until 3/4 way cooked. Cool, peel the yams and place in a large mixing bowl.
- Add the orange juice, sugar or honey and salt; whip with hand-mixer until fluffy.
- Stir in half of the sunflower seeds. Spoon the yam mixture into a greased casserole dish, then top with remaining sunflower seeds.
- Bake for approximately 30 minutes.
- Serve hot. Season with pepper to taste.
- Accept me for who I yam.
Nutrition Facts : Calories 275.1, Fat 3, SaturatedFat 0.3, Sodium 208.7, Carbohydrate 59.7, Fiber 7.7, Sugar 9.1, Protein 3.9
CANDIED YAM SOUFFLE
Steps:
- Preheat oven to 325 degrees F.
- Melt butter in a saucepan over medium heat. Add brown sugar and pecans. Simmer for 3 minutes. Meanwhile, place drained yams in a large bowl and mash finely with a potato masher (leaving some chunked pieces). Pour sugar/pecan mixture over yams. Stir until combined thoroughly. Add in cinnamon and nutmeg. Transfer to a metal pie pan. Top with marshmallow topping. Bake for 15 minutes at 325 degrees F. Remove from the oven and raise the oven temperature to 400 degrees F. Bake for an additional 10 minutes at 400 degrees F to brown the top, watching carefully to keep from over-browning.
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