Preheat oven to 400 degrees. Pierce yams in several places and place on oven tray. Bake for about 55 minutes. Cool Slightly. Cut yams in half and scoop out pulp into large bowl. Discard peel. Add all other ingredients and stir until fully blended! Season with sea salt and pepper. Serve with sautéed spinach, salad greens, non- dairy yogurt, or raisins.
With raisins and a very quick swirl of honey this would also make a delicious breakfast.
As a lunch, I’d stack this in a mason jar with beans and baby spinach. Here’s how: Into the bottom of the mason jar spoon non-dairy yogurt, olive oil, champagne vinegar, black pepper and a pinch of pink salt (Himalayan), give the jar a shake, then spoon in cooked hot or warm beans, then stack the sweet potato “pudding,” and finally top with leafy greens. Add your favorite seasonal herb – basil, oregano, thyme, and seal with the lid. Take the mason jar with you to the office or a park, turn it upside down in a serving bowl when you are ready for lunch and enjoy with your lemony ginger tea.
Vegan/Vegetarian/DF/Paleo
Adapted from “Autumn Cleanse”
