I developed this recipe because I wanted a fun way to eat Garnet Yams as a healthy breakfast (or dessert!). This crisp is gluten free and very low in sugar. If you don’t have a problem with gluten you can just make it with “regular” flour. The topping includes a combination of sliced almonds, cornflakes and coconut. The total amount of sugar in this recipe is 2 tablespoons of brown sugar and 2 tablespoons of grade B maple syrup in the topping and 2 tablespoons of maple syrup in the 4 pounds of mashed yams.
We love the flavor and texture of dried tart cherries in with the yams. You can eat this crisp cold, but it tastes much better when you gently heat up the amount that you are going to eat in a covered frying pan.
I hope you try this recipe, I think you will be glad that you did!
I will be featuring many more recipes with Garnet Yams in the future.
What is your favorite way to prepare yams?
I shared this recipe with Real Food Wednesday at Kelly The Kitchen Kop, Gluten Free Wednesdays at The Gluten Free Homemaker, Full Plate Thursdays at Miz Helen’s Country Cottage, Simple Lives Thursday at A Little Bit of Spain In Iowa, Pennywise Platter Thursday at The Nourishing Gourmet, Allergy Friendly Friday at Cybele Pascal Allergy Friendly Cuisine, Fight Back Friday at Food Renegade, Monday Mania at The Healthy Home Economist
Garnet Yam Crisp with Dried Cherries and Coconut
Peel and cut Garnet Yams into pieces so you can steam them.
4 pounds Garnet Yams
Steam yams until tender enough to mash. Mash yams in large bowl while still hot.
Add 7 tablespoons butter
1/2 teaspoon salt
2 tablespoons grade B maple syrup (I buy Trader Joe’s)
1 cup dried tart cherries (I buy Trader Joe’s)
Preheat oven to 350 degrees.
Place mashed yam mixture into a casserole dish that is approximately 12″ x 8″
Smooth top of mixture so that it is flat.
Mix topping ingredients in medium sized bowl.
3 tablespoons melted butter
2 tablespoons grade B maple syrup
2 tablespoons grapeseed oil
1/2 cup GF Flour Mix* (or “regular” flour if you don’t have problems with gluten)
3/4 cup sliced almonds
1/2 cup sweetened flaked coconut
2 tablespoons brown sugar
1 and 1/2 teaspoons cinnamon
1/4 teaspoon salt
Stir all ingredients together until well mixed. Add cornflakes last so they don’t get soggy.
3/4 cup GF cornflakes (I buy Nature’s Path brand)
Stir cornflakes into topping mixture and then spread topping over mashed yams in the casserole.
Bake 25 minutes at 350 degrees.
This crisp is best served warm. It keeps well in the refrigerator for several days. You can reheat the amount that you are going to serve in a covered frying pan on medium low heat.
Serves 8-10 people
Gluten Free Flour Mixture*
The GF flour mixture that I use is pretty standard. I use Authentic Foods gluten free flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice Flour (available in the amazon.com store on my blog)
2/3 cup AF Potato Starch Flour (available in my store)
1/3 cup AF Tapioca Flour (available in my store)
I make up several batches of this mixture at a time and keep it in a canister. I keep all of my other GF flours in the freezer.
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