It’s November which means Thanksgiving is just around the corner! I have a few favorite Thanksgiving recipes that I want to share with you over the next couple of weeks, one of which are these quinoa coconut yams.
This full recipe, which uses 4 sweet potatoes or yams (both work great), makes one 9×13 pan, which will serve 12-14. You can also easily halve this recipe for a smaller group.
If you haven’t cooked and peeled your sweet potatoes, put them in a foil lined baking pan, poke them several times with a fork, and then bake them at 425 degrees for about 45 minutes or until tender and a little juice is coming out of the holes.
Once they’ve cooled, peel off the skin (I peel them with my hands) and mash them up with a fork or potato masher to use in this recipe.
I only make these once a year on Thanksgiving, so I use cane sugar and brown sugar, but if you’d rather not use a refined sugar, you can use coconut sugar instead.
Preheat your oven to 375 degrees. Mix mashed yams, sugar, milk, butter, eggs, vanilla and salt in a large bowl and place in a greased 9×13 pan. Spread until even and then place red quinoa on top and spread over yam mixture. Set aside.
In a medium sized mixing bowl mix together coconut, nuts, brown sugar, wheat flour, melted butter and nutmeg and spread over yams and quinoa and bake for 35 minutes.
This is one of my favorite items to eat on Thanksgiving, along with these soft and warm whole grain dinner rolls and some green beans :).
Thanksgiving Quinoa Sweet Potatoes (Yams) – adapted from chef Brad
1 1/2 c cooked red quinoa (or another color)
3 c (4 yams) mashed cooked sweet potatoes or yams
1/2 c evaporated cane sugar (or other granulated sugar)
1/2 c milk
1/2 c butter
1 tsp vanilla
1/2 tsp salt
Preheat oven to 375 degrees. Mix above ingredients except quinoa, in a large bowl and place in a greased 9×13 pan. Spread until even and place red quinoa on top and spread over yam mixture. Set aside. In a medium sized mixing bowl mix together and spread over yams and quinoa and bake for 35 minutes:
1 c shredded unsweetened coconut
1 c chopped nuts
1/2 c brown sugar (or coconut sugar)
1/3 c wheat flour
1/3 c melted butter, melted
pinch of nutmeg