Carmelized Pecan Baked Jams

Carmelized Pecan
Baked Yams

By Jane Quincannon-Stanchich

Everyone loves baked yams! They are full of sweet rice flavor as well as beta carotene and they boost estrogen. This delicious version has the “buttery-tasting” surprise of healthy white miso mixed with brown rice syrup, a balanced grain sweetener. This will be a family favorite. Enjoy!

8  garnet yams
1  tablespoon olive oil
cup brown rice syrup
2  tablespoons mellow white miso
cup apple juice
1  cup pecan halves, pre-toasted
    see recipe below

1. Pre-heat oven to 400 degrees. Rinse yams well and peel. Rinse again. Slice into 1-inch thick rounds or chunks and place into a 9 by 13 inch baking pan with 2 inch sides (Pyrex is fine.)

2. In a measuring cup with spout, whisk together the syrup, miso, oil, and apple juice. Pour liquid mixture over the sliced yams and mix together well with spoon or hands. Cover pan with parchment paper or loose foil.

3.  Bake yams at 400 degrees for 10 minutes. Reduce heat to 350 degrees and continue baking for
30 minutes; remove cover and continue cooking until yams are fork tender.  Remove from oven, place on serving platter and garnish with pre-toasted pecans.

NOTE: Steamed yams are delicious also. Simply slice yams and place in a steamer for 10-15 minutes or until tender.

TO TOAST PECANS: Rinse pecans. Drain. Place on dry cookie sheet (with sides) and bake in pre-heated 350 degree oven for 10 – 14 minutes or until pecans have a lightly roasted flavor and color

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