There is nothing quite like the sweet and savory yam with toasted marshmallow dish, but for years I could not enjoy it because I am allergic to cow's milk, and the traditional recipe is loaded with butter and cream!
Finally, last year I came up with an alternative that is so scrum-ditily-umptious, I just have to share it with you...
It is really easy to prepare, especially if you own a pressure cooker, but if you don't there are instructions for the stove top method, as well.
Here are the instructions, which you can print out, followed by a photo gallery of the steps.
Hope you enjoy!
- 4 ½ lbs. Organic Yams, washed, peeled, and cut into 1 in. chunks
- 1 C water for pressure cooker (or for stove top method, enough water to just barely touch the steamer basket)
- ½ C dairy-free buttery spread. My favorite is Earth Balance Organic Buttery Spread.
- 2/3 C whole coconut milk (chilled in the fridge 1-2 days so that the cream rises to the top and the has the consistency of whipping cream. Do NOT mix the water with the cream).
- 2 T pure organic maple syrup
- ¼ tsp. organic ground nutmeg
- 1 tsp. sea salt. I love Himala Himalayan Sea Salt!
- 2-3 C tiny marshmallows, or homemade
- ¼ C organic pecan halves, toasted
- Place washed, peeled, and chopped yams in steamer in pressure cooker (either in flying saucer steamer or a steamer basket on a trivet).
- Pour 1 C water over yams
- Oil gasket in lid of pressure cooker, place inside lid.
- Place lid on pressure cooker, lock, and select the level for 15 lbs. of pressure on the pressure cooker. For my pressure cooker, that is level two.
- Bring up to pressure on high heat, once at pressure start timer for 6 minutes and lower heat to simmer, adjusting heat if necessary to keep at pressure the entire time (a slow steady stream of steam should be coming out of the vent the whole time). Please follow the manufacturer's instructions for your pressure cooker!
- While the yams are cooking, go to Step 2--Toast the Pecans.
- When timer is done, turn off heat, turn on cold water in sink and using pot holders, hold pressure cooker under cold running water until pressure releases (this is the “quick pressure release method”). Watch for escaping steam when pressure goes down and be aware that the cold water flowing over the lid will get hot from the hot pot! Then place back on stove, unlock, and tilting lid away from you, remove the lid.
- Proceed to Step 3.
Here is a photo gallery of the steps:
All photos in this gallery, except the "Finished dish", are courtesy of Patricia Craven.
The "Finished dish" is courtesy of Dennis McNeel.
Let me know how it turns out for you in the
comments section below!
Dig in! My family did!
*This post contains affiliate links. For more information, please see my full Disclosure Policy.