Sunday, October 10, 2010

Recipe: Not-so-candied Yams

We had these for the first time this Thanksgiving and they were heavenly. I love yams but find the traditional candied yams to be too sweet. I decided to make up something that had a little sweetness but was not overwhelming and still highlighted the awesomeness of yams. These have a little more nutritional value too. The yams themselves are great for vitamin C, the dates have fiber, the cheese has calcium and the nuts have some healthy fats. This is an approximate recipe so adjust it to your taste and to the number of people you are serving. This could easily serve 10 people.

You will need:
2-3 yams, peeled and diced
1/4 cup cream
1 tsp nutmeg
1-2 tsp cinnamon
1 tbsp honey
1 package of fig goats cheese
1/2 cup chopped dates
1/4 cup pecan pieces

Bring a large pot of water to boil. Add diced yams and boil until tender. Strain and mash with cream. Stir in spices and honey. Transfer mashed yams to a 8x8 baking dish. Crumble goats cheese over yams, then sprinkle chopped dates and pecan pieces over top. This dish can be stored like this in the fridge for up to one day.
When ready, in a 350 degree oven, bake for 20 minutes or until the cheese is soft and the top of the yams have darkened.

Feel free to make substitutions here. I chose the fig cheese because it had a hint of sweetness that went really well with the dates and the yams but you could use plain goats cheese or a different flavor. Also feel free to try this with different nuts. Happy Thanksgiving everyone!

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