Staying Rooted with Comfort Food: Yams Two Ways

Recipe: Baked Yams & Brussels Sprouts

• 1 large yam, cubed
• 1 cup chiffonade of Brussels sprouts
• Grind together cumin, coriander, fennel, ginger, cardamom, cinnamon, and mineral salt
• Melted ghee
• Cranberries and pumpkin seeds (optional)

Directions

1. Place cubed yam and Brussels sprouts in an oven-safe baking dish. (with cranberries if you’re including them)
2. Drizzle ghee over yam and Brussels sprouts, stir to coat.
3. Sprinkle spice blend over yam and Brussels sprouts, stir again.
4. Bake at 350 degrees for about 25 minutes, or until both yam and Brussels sprouts are soft and fork-tender.
5. Garnish with pumpkin seeds (optional).

Serves 2. 

Recipe: Baked Yam with Tofu & Tahini Sauce

Ingredients

• 1 large yam, cubed
• 1 cup or more cubed tofu, patted dry*
• About 1 tablespoon melted ghee
• 1 tablespoon each fresh chopped ginger and garlic
• 1/3 cup or more chopped scallion
• Mineral salt to taste

*Not a fan of tofu? Substitute with a cup of cooked grains of your choice, and stir in after yam is cooked.

Tahini Sauce

• 1/3 cup tahini
• 1 tablespoon tamari
• 2 teaspoons pure maple syrup or agave syrup

Combine all ingredients in a small saucepan, and heat until warm. 

Directions

1. Combine all ingredients in an oven safe baking dish, except ghee.
2. Drizzle ghee over ingredients, stir to coat.
3. Bake at 350 degrees for 30 minutes.
4. Remove from oven and top with warm tahini sauce.

Serves 2.