Saturday, November 1, 2014

Sweet Sweet Yam Casserole

It's so crazy to think that Thanksgiving is just right around the corner! How could it be November already? It feels like just yesterday I was starting school. Now I have one more month left until Christmas vacation! 

Throughout the last two years at Make with your Hands i've learned many different things from searching other blogs, to just gaining experience and listening to my readers. If I remember 1 thing from this whole experience, it's to plan early. Now that comes with many connotations, but in the context of this blog post it's planning early for Thanksgiving dinner! 

A key staple, as many of you know by reading my other posts, in the Paleo diet is the ever-so-delicious Sweet potato/Yam. Therefore, this root is going to be the star of my blog posts this month —brace yourself. Of course some of the standard Thanksgiving sweet potato/yam dishes involve adding tons of sugar to the already 'sweet' root. Well I hate to disappoint, but there will be no brown sugar/ cinnamon sweet potato casseroles this month. 


1 lb. Yams/sweet potatoes
1 c. Date Syrup
1/4 c. toasted coconut shreds, unsweetened 
sea salt 

Directions: Preheat oven to 350 deg. F.  Cut up yams into 1" rounds. Spray the bottom of your dish with non-stick spray. I use a coconut oil spray, it's leaves a nice flavor while acting like a non-stick spray. Add rounds to the bottom of an oven-safe casserole dish. Bake for 35 minutes (or until tender, will depend on width of rounds). 

Take the dish out of the oven and drizzle with date syrup. Place back into oven for another 15 minutes. Remove from oven and top with coconut! Enjoy while warm!
Did you know?The bright orange roots are called yams, and the lighter-colored tubers are sweet potatoes.

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