Yam Fluff N Stuff Vegan
Elevate your plant-based culinary repertoire with "Yam Fluff N Stuff Vegan," a heartwarming dish that marries the earthy sweetness of roasted yams with the luscious creaminess of whipped coconut cream. Enhanced with a drizzle of maple syrup, a whisper of cinnamon, and a touch of vanilla, this recipe is a symphony of comforting flavors and textures. The toasted pecans and tart dried cranberries add delightful crunch and tang, while a sprig of fresh rosemary offers an optional festive flourish. Perfect as a nourishing side dish or a decadent vegan dessert, this recipe is quick to prepare, taking just 15 minutes of hands-on time with simple ingredients. Serve warm and watch it shine on your holiday table or as an everyday indulgence. The "Yam Fluff N Stuff Vegan" is guaranteed to impress vegans and non-vegans alike while being naturally dairy-free and gluten-free!
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Recipe Information
Ingredients
- 4 medium-sized yams
- 1 cup coconut cream
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup pecans
- 1 quarter cup dried cranberries
- 2 tablespoons vegan butter
- 1 pinch salt
- 1 sprig (optional) fresh rosemary
Instructions
Preheat your oven to 400°F (200°C). Wash and scrub the yams thoroughly. Use a fork to poke a few holes in each yam for steam to escape during roasting.
Place the yams on a baking sheet lined with parchment paper. Bake in the preheated oven for 45-50 minutes or until they are soft and tender when pierced with a fork.
While the yams are baking, whip the coconut cream. Use a chilled mixing bowl and mix the coconut cream with maple syrup, a pinch of salt, cinnamon, and vanilla extract until light and fluffy. Set aside in the refrigerator to keep cool.
Toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently to prevent burning. Once toasted, set the pecans aside to cool.
Once the yams are cooked, let them cool slightly before handling. Carefully peel off the skin, or, if preferred, slice them open and scoop out the flesh into a mixing bowl.
Mash the yams with a fork or potato masher. Stir in the vegan butter and an extra pinch of salt, adjusting the seasoning to taste.
Transfer the mashed yams to a serving dish. Top with dollops of the whipped coconut cream, toasted pecans, and dried cranberries. Garnish with a sprig of fresh rosemary for a festive touch, if desired.
Serve warm as a comforting side dish or enjoy it as a sweet treat. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 22.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 511 mg | 22% | |
| Total Carbohydrate | 422.8 g | 154% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 251.5 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 5427 mg | 115% | |
*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.
