Sweet Yam and Pecan Casserole
2 large yams
or sweet potatoes
2 TB. olive
½ - cup
¼ cp. brown
rice syrup or
One TB. maple
¼ tsp. ground
1 TB. Earth
Balance Buttery Spread, organic butter, or ghee
unrefined sea salt
¼ - ½ cup
roasted, unsalted pecans
One bunch of
fresh kale or other greens.
Cut yams or
sweet potatoes into two inch chunks. Toss the cut up yams with
olive oil. Place in a casserole dish, drizzle with orange
juice, cover and bake at 350 for 30 minutes.
rice syrup or molasses, maple syrup, ginger, cinnamon, Earth
Balance or butter and sea salt in a saucepan.
and pour sauce over potatoes. Bake 10-15 more minutes to allow
flavors to blend.
on a cookie sheet at 325 for 10-14 minutes. Do not use oil.
You can do this ahead of time. Coarsely chop and sprinkle over
Wash and chop
one bunch of kale. Steam 8-10 minutes. Arrange kale on a
serving platter and spoon the yams/sweet potatoes on top of the
greens. Sprinkle with roasted pecans.
organic nuts are best.
Use any hard,
dark, leafy green if you don’t have kale.
You can also
simmer this dish on top of the stove in a heavy skillet,
covered. Add sauce last 5 minutes.