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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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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
| Serving size | (1056.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2930.3 |
| Total Fat 133.9g | 0% |
| Saturated Fat 57.5g | 0% |
| Polyunsaturated Fat 22.0g | |
| Cholesterol 0mg | 0% |
| Sodium 510.6mg | 0% |
| Total Carbohydrate 422.8g | 0% |
| Dietary Fiber 41.6g | 0% |
| Total Sugars 251.5g | |
| Protein 19.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 215.7mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 5427.1mg | 0% |
Source of Calories