Chilled Summer Yams

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 int


Yields8 ServingsPrep Time15 minsCook Time1 hrDifficultyBeginner

Ingredients

 3 large yams or sweet potatoes, baked
 ½ tsp pure vanilla extract
 1 tbsp brown sugar
 ½ tsp ground cinnamon
 ¼ tsp ground ginger
 ¼ tsp ground nutmeg
 ¼ tsp salt
 1 pinch ground allspice
 1 pinch ground cloves
 1 cup pecans, coarsely chopped and toasted

Instructions

1

Bake the sweet potatoes in the oven at 375°F until they’re fork tender, about an hour.

2

While they’re baking, chop and toast the pecans, then set aside.

3

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.

4

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.

5

Serve cold, and just before serving, add the toasted pecans.

Nutrition Facts

Serving Size ½ cup

Servings 8


Amount Per Serving
Calories 172
% Daily Value *
Total Fat 11g17%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 0mg
Sodium 98mg5%
Total Carbohydrate 19g7%
Dietary Fiber 4g16%
Sugars 9g
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 3 large yams or sweet potatoes, baked
 ½ tsp pure vanilla extract
 1 tbsp brown sugar
 ½ tsp ground cinnamon
 ¼ tsp ground ginger
 ¼ tsp ground nutmeg
 ¼ tsp salt
 1 pinch ground allspice
 1 pinch ground cloves
 1 cup pecans, coarsely chopped and toasted

Directions

1

Bake the sweet potatoes in the oven at 375°F until they’re fork tender, about an hour.

2

While they’re baking, chop and toast the pecans, then set aside.

3

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.

4

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.

5

Serve cold, and just before serving, add the toasted pecans.

Chilled Summer Yams
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