Spicy Peanut Yam Casserole
Dive into bold, comforting flavors with this Spicy Peanut Yam Casserole, a plant-based masterpiece that's as nourishing as it is delicious. Layers of tender yams are smothered in a creamy, tangy peanut sauce made from natural peanut butter, rich coconut milk, fresh lime juice, and a kick of sriracha. Topped with a golden, crunchy blend of panko breadcrumbs and chopped peanuts, this baked casserole is a textural delight with every bite. Perfect for cozy dinners or festive gatherings, this recipe is gluten-free friendly (with tamari) and ready in just an hour. Garnish with fresh cilantro for a burst of brightness, and enjoy a fusion-inspired dish that will tantalize your taste buds!
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Recipe Information
Ingredients
- 4 large yams (peeled and sliced into 1/4-inch rounds)
- 1 cup peanut butter (natural, creamy)
- 1 cup coconut milk (canned, full-fat)
- 2 tablespoons lime juice (freshly squeezed)
- 2 tablespoons sriracha or chili garlic sauce
- 2 tablespoons soy sauce (or tamari for gluten-free option)
- 1 tablespoon brown sugar
- 3 cloves garlic (minced)
- 1 teaspoon grated ginger (fresh)
- 1 cup panko breadcrumbs
- 0.5 cup peanuts (roughly chopped)
- 2 tablespoons olive oil
- 2 tablespoons cilantro (chopped, for garnish)
- to taste salt
- to taste black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Bring a large pot of salted water to a boil. Add the yam slices and boil for 8-10 minutes, or until they are slightly tender but not falling apart. Drain and set aside.
In a medium saucepan, combine the peanut butter, coconut milk, lime juice, sriracha, soy sauce, brown sugar, minced garlic, and grated ginger. Cook over medium heat, stirring frequently, until the mixture is smooth and begins to bubble, about 3-5 minutes. Remove from heat and adjust seasoning with salt and pepper as needed.
Spread half of the boiled yam slices in an even layer in the prepared casserole dish. Pour half of the peanut sauce over the yams, spreading it evenly. Repeat with the remaining yams and peanut sauce to create a second layer.
In a small bowl, mix the panko breadcrumbs, chopped peanuts, and olive oil. Sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling.
Remove from the oven and let cool for 5-10 minutes. Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
4384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.9 g | 315% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5807 mg | 252% | |
| Total Carbohydrate | 472.1 g | 172% | |
| Dietary Fiber | 78.7 g | 281% | |
| Total Sugars | 55.0 g | ||
| Protein | 113.3 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 497 mg | 38% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 12808 mg | 273% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
