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Stuffed Yams!

on November 21, 2012

I’m so excited about this one!  🙂

Most definitely, this beautiful combo of goodness will make a weekly appearance on our table!


To me, yams and coconut oil go together like gluten free bread and earth balance (bread & butter)!  🙂

Wash your yams and cut them in half, lengthwise.

Using your fingers…your best utensil…take a little coconut oil (in the solid form) and massage over the yam halves.

Place into a baking dish and sprinkle a little bit of sea salt over the top.

Bake these in a moderate oven (350) for about twenty minutes.  This should give them enough time to get soft and squishy.

Remove from the oven and let cool for a while (we even kept them in the fridge overnight!).

Cut up (into small pieces) a half of a head of cauliflower, one leek, a few brussel sprouts and two cloves of garlic.  Throw all of these into a pan with a spoonful of coconut and sautee until tender.

Scoop out the inside of the yams (great snack!) and fill with the cauliflower mixture.

Top these beauties with a good pinch of Daiya cheese and bake in a moderate over for about fifteen minutes.

Oh YUM!   🙂

For those of you celebrating what you are thankful for this week – HAPPY Thanksgiving… I’m grateful for all of you!  x


One response to “Stuffed Yams!

  1. Vicki Waters says:

    Comfort food at its best!

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