The Loma Prietan - November 2001

Cooking Green Recipe

Yam Casserole

by Kay Bushnell

Here is an amazingly easy and delicious dish that takes minutes to prepare, once the yams are baked. The casserole can be prepared a day or two ahead and baked before serving.

  • 5 large garnet yams
  • 1/2 cup finely chopped almonds
  • 1 cup bread crumbs, preferably whole grain (2-3 pieces of bread, crumbled between your hands)
  • 2-6 tablespoons soft spread such as Spectrum Spread OR canola oil

Prewarm oven to 375°. Place the yams on a flat baking dish or a cookie sheet covered with baking paper or foil. Bake them in a 450° oven for about 45-60 minutes, or until they are soft when squeezed. Preheat oven to 375°. Remove skins and mash yams with a fork or potato masher until they are fluffy and smooth. Spoon yams into an oiled shallow baking dish about 9" x 13" and smooth the top.

Topping: Measure nuts and set them aside. Over moderate heat warm the Spectrum Spread in a skillet, and add bread crumbs and nuts, stirring thoroughly until Spectrum Spread is well distributed. Sprinkle the topping mixture evenly over the mashed yams.

Bake uncovered at 375° for 30 minutes or until yams are heated through and the topping is lightly browned.

Serves 4-6

Copyright Kay Bushnell