I'm responsible for the YAMS!

I made these for Thanksgiving, they were delicious!
http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2770&plckFindCommentKey=CommentKey:1cf688d3-7d6f-49db-ba2f-81a2a1ea1967#CommentKey:1cf688d3-7d6f-49db-ba2f-81a2a1ea1967

I actually made a sweet potato casserole but I used whole yams from the store and baked them in the oven til tender...then followed the rest of this recipe it's really good you should try this...


Streuseled Sweet Potato Casserole


Sprinkle a buttery, brown sugar and pecan mixture over the top of the creamy potatoes in this sweet potato casserole that's sweet enough to be dessert.



Yield: 18 servings (serving size: about 1/2 cup)


14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)
1/2 cup half-and-half
1/2 cup maple syrup
1 teaspoon vanilla extract
3/4 teaspoon salt
1 large egg, lightly beaten
Cooking spray
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces
1/2 cup chopped pecans

Preheat oven to 375°.

Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.

Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.

Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.



CALORIES 250 (23% from fat); FAT 6.3g (sat 2.4g,mono 2.5g,poly 1g); IRON 1.2mg; CHOLESTEROL 22mg; CALCIUM 49mg; CARBOHYDRATE 46.1g; SODIUM 149mg; PROTEIN 3.3g; FIBER 2.7g

Ooooh I have a great sweet potato casserole recipe I need to find where I put the recipe because it was YUMMY and really not too bad for you.

Here you go:

Casserole:
3 medium sweet potatoes.
1 egg
1/4 cup egg whites
1 tablespoon agave nectar
1/2 cup original almond milk
2 teaspoons orange juice concentrate (I used Langers Orange Juice Plus - don't make it into juice, just use the concentrate)
1 teaspoon vanilla
1/2 teaspoons salt.

Topping:
1/2 cup whole wheat flour
2 1/2 tablespoons splenda brown sugar blend
2 teaspoons orange juice concentrate
1 tablespoon canola oil
1 tablespoon melted Blue Bonnet Light Margarine (it's dairy-free and I'm allergic to milk)
1/2 cup crushed almonds (I used a half cup whole natural almonds, put them in a bag, and beat them with a mallet)

Directions:
Preheat oven to 350 degrees. Spray an 8x8 or similar sized baking dish with non-stick spray
Peel, chop, and boil the sweet potatoes for 15 minutes or until soft. Mash and measure out 3 cups.
In a blender or food processor, add sweet potatoes, almond milk, orange juice concentrate, vanilla, egg, egg white, agave nectar, salt. Blend until smooth.
Pour into pan, spread evenly.

Topping: Combine ingredients, mix well with wooden spoon or hands - crumble over top of casserole batter.

Bake 35-45 minutes. Serves approximately 8 people.

Nutritional info:
Calories: 214
Fat: 7
Protein: 6
Fiber: 5
Sodium: 231

My Auntie Geeta slices fresh, peeled, raw sweet potatoes into coins, and puts them in a baking dish (one layer--they overlap just a little with every row) with the barest hint of brown sugar, a tiny bit of butter (maybe a tablespoon total for a 9x13" glass dish), a bunch of cinnamon, and crushed pecans. She bakes them until they yield easily to fork pressure. My guess is 375-400F. They're fantabulous.

i'll try a few of these