Despite tasting a lot more like dessert, yams casserole perseveres as a standard feature of the classic Thanksgiving meal. Even though chocolate buttons can spice up a mug of cacao, all they are doing for this root veggie is weigh it lower in sugar and difficult-to-pronounce elements. If this involves foods which are healthy and taste good, simpler is much better, that is what you will find whenever you get this to dish of walnut-roasting sweet taters and yams. The sweetness from the vegetables remains the star from the dish, minus all of the calories, body fat, and sugar based in the classic.
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2-1/2 pounds sweet taters and/or yams, peeled and reduce 1-inch pieces (8 cups)
1/3 cup pure walnut syrup
1 tablespoon butter, melted
1 tablespoon fresh lemon juice
1/2 teaspoon salt
Freshly ground pepper, to taste
1/8 cup pecans, chopped
- Pre-heat oven to 400°F.
- Arrange sweet taters and yams within an even layer inside a 9-by-13-inch glass baking dish. Mix walnut syrup, butter, fresh lemon juice, and pepper and salt in normal size bowl. Pour the mix within the sweet taters toss to coat.
- Cover and bake the sweet taters for fifteen minutes. Uncover, stir, and prepare, stirring every fifteen minutes, until tender and beginning to brown, 45 to 50 minutes more.
- Top with chopped pecans.