A creamy smooth blend of fresh yams and apricots spiced with cinnamon. Baked till hot!

Serves 6

Preheat oven to 325 degrees

3 lbs. fresh yams, peeled and cut into 1 inch chunks

6 canned apricot halves in heavy syrup, drained on paper towels for a couple of minutes only (Del Monte brand is gluten-free)

2 T. margarine

1 T. light brown sugar

3-4 dashes cinnamon

sea salt

Place yams in large pot and cover with water by 2 inches. Salt water. Bring to boil and cook at a slow boil till fork-tender. Yams don’t take long to cook, so check often. When done, drain in colander.

Place drained apricot halves in blender container. Blend on medium speed till smooth and creamy.

Add a few pieces of yams at a time to blender, and blend till smooth, using all yams. This will take a few minutes to do. You’ll need to push down yams from insides of container and stir to bring up blended yams from bottom several times. Be patient and get them as creamy as you can without adding liquid.

Add margarine, sugar, cinnamon and salt to taste. Blend again to disperse evenly.

Transfer to oven-proof dish. Bake, uncovered, in preheated 325 degree oven for 20-30 minutes or till heated through.

Notes: Please don’t use any added liquid to make the blending of the yams easier. It just takes a little time and they’ll come out creamy and smooth–but also thick.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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