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Sweet Yam and Pecan Casserole (vegan) ©Deborah Barr

2 large yams or sweet potatoes

2 TB. olive oil

½ - cup orange juice

¼ cp. brown rice syrup or molasses

One TB. maple syrup

¼ tsp. ground ginger

1 tsp. cinnamon

1 TB. Earth Balance Buttery Spread, organic butter, or ghee

1/8 tsp. unrefined sea salt

¼ - ½ cup roasted, unsalted pecans

One bunch of fresh kale or other greens.

Cut yams or sweet potatoes into two inch chunks.  Toss the cut up yams with olive oil.  Place in a casserole dish, drizzle with orange juice, cover and bake at 350 for 30 minutes.

Combine brown rice syrup or molasses, maple syrup, ginger, cinnamon, Earth Balance or butter and sea salt in a saucepan.

Remove cover and pour sauce over potatoes.  Bake 10-15 more minutes to allow flavors to blend.

Roast pecans on a cookie sheet at 325 for 10-14 minutes.  Do not use oil.  You can do this ahead of time.  Coarsely chop and sprinkle over the vegetables.

Wash and chop one bunch of kale.  Steam 8-10 minutes.  Arrange kale on a serving platter and spoon the yams/sweet potatoes on top of the greens.  Sprinkle with roasted pecans.


Tips from Deborah

Unsalted, organic nuts are best.

Use any hard, dark, leafy green if you don’t have kale.

You can also simmer this dish on top of the stove in a heavy skillet, covered.  Add sauce last 5 minutes.




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