Yams and sweet potatoes are very different tubers. You will not find an authentic yam at a regular grocery store, even chain health food stores have them mislabeled. Instead we see an orange variety and an orange-red variety, sometimes you may come across a whitish yellow variety. They are all very similar in texture and even flavor and nutrition, so find the one that suits your taste.
This is a recipe from Chef Brad that I adapted many times over as my food knowledge expands. Again I urge you to try using slightly less sugar each time you make sweets, you will notice more flavor and crave less sweetness in all your meals. This dish goes perfectly with Thanksgiving dinner and with many fall season meals. We have this for dessert on most days. The sweetness is a happy medium, I could do with less, but for a big family gathering I use more.
I like that there are no oats to worry about soaking and such, still the nuts give a nice crunch. I use this same topping for apple crisp on the apples from my apple turnovers. Save time by making a double batch of topping and refrigerate up to a week to use on a fruit crisp.
4 cups cooked sweet potatoes
1/4 cup honey
½ cup milk
2 tablespoons coconut oil
1 teaspoon vanilla
½ teaspoon salt
2 cups soaked and cooked red quinoa
1 cup unsweetened coconut
1 cup roasted or soaked and dehydrated walnuts, chopped
1/2 cup sucanat
½ cup sprouted flour
1/2 cup butter, melted
2 tablespoons maple syrup
½ teaspoon nutmeg
Mash sweet potatoes and mix with sweetener, milk, butter, eggs, vanilla and salt. Spread evenly in a 9x9 dish. Layer quinoa over potato mixture. Combine the rest of the ingredients in a bowl and sprinkle on top of quinoa. Bake at 350 for 20 minutes.
If you need to free up some oven space and cooking time on thanksgiving day, may I suggest this cold, make ahead side. For more great ideas on thanksgiving sides go to this gallery.