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!
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
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.)
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.