Yam Pecan Crumble

This is one my favorite Thanksgiving recipes. Its on my menu every year!

Yam Pecan Crumble 

{recipe from Alisa Reynolds} 

Ingredients:

5 large yams (peeled, cut and dived into cubes)

1/2 tsp sea salt

1/2 tablespoon cinnamon

1/2 tsp nutmeg

1/2 tsp vanilla extract

Pecan crumble orginal version:

1 3/4 cup pecans

3/4 cup brown sugar 

1/2 cup rice flour 

1/4 tsp sea salt

1 tsp cinnamon 

1/2 tsp nutmeg

1/2 cup butter

Heart Healthy Version Crumble topping:

To make this recipe more heart healthy (you can substitute sugar with pure maple syrup + 1 1/3 cup rolled oats and substitute butter with coconut oil

For the Yams: preheat oven to 350ºF. Grease a 13-inch x 9-inch casserole dish.

Bring large pot of water to a boil. Add yams, sea salt, cinnamon, nutmeg and vanilla extract and cook until yams are tender but still firm, about 15 minutes.

For the Pecan Crumble: in a medium bowl add the pecans, brown sugar, rice flour, sea salt, cinnamon, nutmeg and butter. Mix with hands until butter is incorporated and small crumbles form and set aside.

Drain yams and add casserole dish. Top with pecan topping and bake uncovered for 20 minutes or until golden brown.

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