Drooling, Drooling, Drooling

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烤红薯泥配香脆麦片核桃

The first time I learned about ohsheglows.com was from Angela.  She used to send me daily emails with healthy recipes for me to try when she was in Andover.  Obsessively.  I must have received no less than a hundred recipes from Angela, often with “drooling” as the subject.  I found one of her emails today that said “mmmmm… drooling,” another one said “drooling drooling drooling, 10 min before timer goes off hurry” and a third one simply stated “I’m drooling.”  I have been re-reading her emails and cooking some of the dishes that she drooled over in front of her computer screen. 

This recipe from ohsheglows.com is truly mouth-watering.  I never knew yam could taste this good! 

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Ingredients:

FOR THE SWEET POTATO MASH红薯泥:

4.5-5 pounds sweet potatoes (approx. 4-5 large) 4到5个红薯

1 1/2 tablespoons vegan butter (I omitted this)

1 1/2 tablespoons virgin coconut oil 椰油

2 1/2 tablespoons pure maple syrup, or to taste (I used 2 tablespoon)枫叶糖浆或蜂蜜

1 teaspoon pure vanilla extract香精

3/4 teaspoon cinnamon桂皮粉

1/8 teaspoon ground nutmeg肉豆蔻

1/2 teaspoon fine grain salt, or to taste盐

FOR THE CRUNCHY NUT CRUMBLE香脆麦片核桃:

1 cup rolled oats (use certified gluten-free if necessary)麦片

1 1/3 cups pecan halves, chopped (I used walnuts)核桃

1/3 cup almond meal or almond flour纯杏仁粉

1 teaspoon cinnamon桂皮粉

1/4 teaspoon fine grain sea salt盐

2 tablespoons virgin coconut oil, melted椰油

2 tablespoons vegan butter, melted (I omitted this)

2 1/2 tablespoons pure maple syrup (I used 2 tablespoons)枫叶糖浆或蜂蜜

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Directions:

Peel and roughly chop sweet potatoes into large chunks. Place into a large pot and cover with water. Bring water to a boil, reduce heat to med-high, and gently boil for 10-20 minutes, until the potatoes are fork tender. Drain.

Preheat oven to 375F. Lightly grease a 2.5 quart (10 cup) casserole dish and set aside.

Prepare the crumble topping: Pulse the oats in a food processor until coarsely chopped. In a medium bowl, stir together the chopped pecans, oats, almond meal/flour, cinnamon, and salt. Pour on melted coconut oil, melted butter, and maple syrup. Stir until combined.

Once cooked and drained, place sweet potatoes into a large bowl.

Mash potatoes with the butter and coconut oil until smooth. Now, stir in the maple syrup, vanilla, cinnamon, nutmeg, and salt. Adjust to taste if desired. Spoon into casserole dish and smooth out.

Sprinkle the crumble topping all over the sweet potato mixture, evenly.

Bake, uncovered, at 375F for 16 to 23 minutes, until the dish is hot throughout. Plate and serve immediately with a pat of vegan butter or coconut oil. (I didn’t need any vegan butter or coconut oil when serving the dish and it tasted heavenly.)

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When the yam was baking I overheard Audrey, who was sick at home today, facetiming her math class on the iPad.  I couldn’t help but to take some pictures of her.  I assume her class could only see her face on the screen.

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8 thoughts on “Drooling, Drooling, Drooling

  1. Made yam gratin before, a tradition on our Thanksgiving dinner table. So unbelievably yummy! Will try your recipe too. Thanks for sharing…

    BTW, no fewer than 100 recipes…

    Liked by 1 person

  2. This recipe looks great! I actually tried something like this a while back, and this just brought back so many nostalgic memories, haha! I love cooking stuff like this. I always try to find new recipes on forums and I got great ones emailed to me from http://lovelyrecipesforyou.weebly.com and I genuinely enjoy them. Anyways, thanks for posting this dish, I really need to make this more often!

    Like

  3. A big fan of nuts and sweet potatoes. I am going to make it on Thanksgiving! Thanks for all the inspirations, Joan. I have signed up as a follower of your blogs. I am also going to try making the spinach salad that you posted recently. BTW, I am so happy to see you having such a sweet family life and you look so fit and great!! Maybe you shall share some of your fitness and beauty secrets. Thank you again for sharing your wonderful life with us!

    Like

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