For quite some time, I wasn’t sure what to call this recipe. Pumpkin pie mash? Pumpkin pie filling? Sweet potato salad? Then, I took a bite and closed my eyes. What came to mind were picnics, summertime, Tupperware containers, and my happy children. Hence, “chilled summer yams,” perfect for packing into a big picnic basket for an outdoor meal with my family.
|3||large yams or sweet potatoes, baked|
|½||teaspoon||pure vanilla extract|
|pinch||of ground allspice|
|cup||pecans, coarsely chopped and toasted|
- Bake the sweet potatoes in the oven at 375°F until they’re fork tender, about an hour. While they’re baking, chop and toast the pecans, then set aside.
- When the sweet potatoes are done, peel them, being careful not to burn your fingers, and drop them into a food processor or high-speed blender. Blend until smooth, adding soy milk as needed to facilitate blending.
- In a large bowl, combine the sweet potatoes with the remaining ingredients (vanilla extract, brown sugar, cinnamon, ginger, nutmeg, salt, allspice, and cloves). Mix to combine the ingredients evenly and chill in the refrigerator.
- Serve cold, and just before serving, add the toasted pecans.