Enjoy this new spin on a old holiday favorite!
This recipe is included in my cookbook “Quinoa Cookbook Journey”
Yummy Yam Bake (Vegetarian/Vegan Option)
Serves 8 to 10
Quinoa Layer:
2 1/2 cups of prepared quinoa, cooled
4 tablespoons ground flaxseed + ½ cup water
1/3 cup full-fat coconut milk
½ teaspoon sea salt
Cold-pressed coconut oil
- Preheat oven to 350ºF. Coat a 9 x 13-inch glass baking dish or 4-quart casserole with a fine layer of coconut oil.
- In a large mixing bowl, whisk together the ground flax and water. Allow mixture to stand at room temperature until thickened to an “egg-like” consistency, about 5 minutes.
- Into flax mixture; whisk in milk and salt. Fold in quinoa. Press quinoa mixture firmly into bottom and sides of baking dish. Set aside while you make the next layer.
Sweet Potato Layer:
3 pounds of sweet potatoes, peeled and cubed
Water to boil potatoes
1 stick of cinnamon (about 2”)
6 whole cloves
¼ cup cold-pressed coconut oil or butter
½ cup full-fat coconut milk or half and half
¼ cup maple syrup (or ¼ teaspoon organic liquid stevia)
½ teaspoon ground cinnamon (optional)
1 teaspoon sea salt
Topping:
½ cup finely chopped cashews or walnuts
1/3 cup unsweetened flaked coconut
- In large pan, add sweet potatoes, cinnamon stick, cloves, and enough water to just cover potatoes. Bring to boil and reduce heat to simmer. Cook potatoes for about 15 minutes or until fork-tender. Drain water and discard cloves and cinnamon stick.
- In the same pan, combine sweet potatoes, coconut oil, milk, maple syrup or stevia, cinnamon, and salt. Smash and stir mixture until desired consistency is reached. Add a little more milk if you like a creamier texture. You can use a mixer if you like a super smooth texture. Spread mixture on top of quinoa layer.
- Bake casserole for 30-35 minutes. Add topping and bake for another 5 minutes or until topping is just starting to brown. WATCH CLOSELY! Coconut and cashews burn quick!
Remove from oven and cool for 15 minutes before cutting.
A dollop of coconut whipped cream takes the place of the marshmallow. Sprinkle with a little fresh-grated nutmeg for an impressive presentation. This is super fantastic with pineapple as well! Just add chunks or rings on top of sweet potato layer before adding coconut and nuts.
Indian Spiced Version: All this flavor is worth a few extra minutes!
½ teaspoon fenugreek seed
1 red bell pepper, chopped
1 large shallot, minced
1 teaspoon ground coriander
¼ teaspoon ground cardamom
½ tsp white pepper
- While potatoes are cooking, heat large skillet over medium high and add 1 tablespoon of coconut oil. Swirl to coat pan and reduce to medium heat. Add fenugreek seed and toast for a few seconds until fragrant. Add bell pepper and shallot. Sauté for about 5 minutes or until very soft. Add spices, giving them a few turns to toast.
- Stir this mixture, along with the “Sweet Potato Layer” ingredients before spreading them on top of quinoa. Bake as instructed above.