Edmonton Sun - - LIFE -

Prep Time: 45 min­utes Cook­ing Time: 30 min­utes Feeds: 8-12 as a side dish spe­cial Tools: an ap­prox­i­mately 8” by 8” casserole dish helps, and so does a food pro­ces­sor, but nei­ther is nec­es­sary


4 lbs. yams, peeled, about 3-4 large ones

½ cup sugar

¼ cup maple syrup

1 tsp. vanilla bean paste (or ex­tract if nec­es­sary)

2 ea. eggs, whisked

½ cup but­ter

1 tbsp. chipo­tle paste

¼ tsp. cin­na­mon tt s&p


1/3 cup flour

1 cup brown sugar

1 cup chopped pecans ¼ cup melted but­ter


■ Chop the yams into large cubes, sim­i­lar to if you were pre­par­ing mashed pota­toes

■ Place the yams in a large pot and cover with cold water, salt

■ Place the pot on the stove and bring to a sim­mer

■ Al­low to cook through, un­til fork ten­der, but not over­cook to mush, about 20 min­utes

■ Re­move from the heat and drain thor­oughly

■ If us­ing the food pro­ces­sor, place the yams in the food pro­ces­sor and puree in batches, adding the sugar, maple syrup, but­ter, eggs, and sea­son­ings bit by bit

■ Once all batches are pureed en­sure that they are all blended well so that the mix­ture is evenly sea­soned

■ If mash­ing by hand, use a potato masher and mash un­til fairly smooth, then add the re­main­ing in­gre­di­ents and whip un­til smooth and fla­vors are evenly dis­trib­uted

■ Place the yam puree in the bot­tom of the casserole dish, lay­er­ing it about 1 inch thick

■ In a bowl com­bine the topping in­gre­di­ents and mix un­til evenly com­bined

■ Place the casserole dish on a bak­ing sheet to avoid any mess or spillover dur­ing cook­ing

■ If you don’t have a casserole dish feel free to use pretty much any bak­ing pan sim­i­lar in size

■ Layer the topping over the yam puree, re­frig­er­ate un­til ready to bake

■ Every­thing up to this point can be done in ad­vance, sav­ing you the mess dur­ing the big day

■ Pre­heat the oven to 350F

■ Place the casserole in the oven and bake un­til warm through and nicely browned on the top, 30-35 min­utes

■ Serve im­me­di­ately

■ Happy Thanks­giv­ing ev­ery­one!

Yam casserole from Chef Paul Shufelt.

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