If I was asked to choose one of my favorite dishes at any Thanksgiving table, it would be the sweet potato or yam dish. I actually have never tasted a sweet potato casserole that I do not like. Since the recipe I usually make tastes as much like a dessert as a dinner side dish, I decided to try a new recipe this year that was a bit healthier. I adapted a recipe that was given to me by my sister’s SIL (sister-in-law) and the end result was delicious and nutritious.
8 yams or sweet potatoes
2 Tablespoons maple syrup
2 Tablespoons tahini
1 teaspoon fresh grated ginger
1 Tablespoon grated orange rind
1 cup greek yogurt honey flavored
1 cup chopped pecans
1. Wash and wrap yams in foil, sealing tightly on ends. Place in 400 degree oven and bake for 45-60 minutes, until soft and tender to touch. I place my yams on a baking sheet with sides in case they leak a bit from the sealed ends of the foil-this helps prevent a sticky mess in the bottom of your oven).
2. Remove from oven and allow to cool until easy to handle-30-60 minutes.
3. Peel yams by making a slit in the skin length-wise. The yam flesh should slide right out into your medium sized mixing bowl.
4. Mash yams slightly with a potato masher while adding the yogurt, tahini, ginger and orange rind. You can continue mashing by hand or whip in kitchen aid until fluffy. Transfer to ovenproof serving dish and heat for 30-45 minutes at 350 degrees.
5. While yams are baking, toast your chopped pecans in toaster oven for 3-5 minutes watching very carefully because they get done very quickly.
6. Sprinkle toasted pecans on top of yams and serve.
7. I make this dish the day before and refrigerate until 2 hours before serving. I pull them out of the refrigerator and allow them to come to room temperature and then bake them right before we eat. Don’t for get to sprinkle the chopped toasted pecans on top.I could not get a picture of the dish fast enough as people scooped the yams onto their plate faster than I could click a picture.