• Cookbook
  • Sephardic
  • Holidays
  • Menus for All Occasions
  • News
  • Travel
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Boreka Diary

By Linda Capeloto Sendowski

  • Home
  • About
    • About Linda, Part 2
    • Contact Linda
  • The Boreka Diary Recipies
  • Recipe Index
    • List of All Recipes
  • Videos
  • Kosher Food Dish
  • Menus
  • Show Search
Hide Search

Baked Yams With Cashew Crunch

By Linda Capeloto Sendowski 3 Comments

The other day at my local Whole Foods market they had these huge ugly yet somehow intriguing Japanese sweet potatoes.  With the flavors of Thanksgiving still fresh in my memory I made this easy little side dish.  It went over very well with the tasting panel (my husband and my two boys, 22 and 27).  The Japanese sweet potatoes were a real treat.

Serves 6 to 10

2 very large Japanese Sweet Potatoes (Purple on the outside and yellow inside)

2 very large Garnet Yams

2 very large sweet potatoes (yellow on the outside and creamy yellow on the inside)

1/ 4 teaspoon strong cinnamon

6 teaspoons coconut oil

3 teaspoons packed brown sugar

Topping:

1/ 4 cup whole raw cashews

3/ 4 cup coarsely chopped raw cashews

1/ 4 cup coconut oil

1/ 4 teaspoon cinnamon

1/ 4 cup packed light brown sugar

Heat oven to 400° F.  Wash yams and sweet potatoes, dry them and place them in a large throw away aluminum foil pan.  Place pan in oven and bake for two hours, until sugar is oozing out of yams and the flesh is very soft.  Let yams and sweet potatoes cool to the touch and then, scoop out the pulp into three medium size bowls.

Heat oven again to 350° F.  Add 1/3 of measured cinnamon to each bowl, and then add, 2 teaspoons of coconut oil, and 1 teaspoon packed brown sugar to each bowl.  Mash and mix each different potato, until smooth and fluffy and then, set bowls aside.

In a forth medium bowl, combine cashews, coconut oil, cinnamon, and brown sugar.  Make topping by mixing ingredients with your fingertips, as for a crumble.

Place three different colored potatoes in a medium baking dish in a pattern, for example three lines yellow, orange, creamy color.  Evenly distribute cashew topping, crumbling it over the top of baking dish.  Bake yams and sweet potatoes for about one half hour uncovered, until bubbly and brown.  Great for a Hanukah buffet.

Filed Under: Chanukah, Cookbook, Holidays, Potatoes, Side Dish, Thanksgiving, Vegetarian Recipes Tagged With: baked dish, dairy free, do ahead, easy, Hanukah, kosher, recipe, sweet potatoes, Thanksgiving, vegetarian, yam

Reader Interactions

Comments

  1. Yzabel says

    December 14, 2011 at 9:33 AM

    How creative! Thank you! ☺

  2. greek girl from queens says

    December 14, 2011 at 9:46 AM

    Mmmm….this sounds and looks (and I’m sure tastes) absolutely delicious! I love the idea of adding cashews into the bake. I can’t wait to try this recipe out…most likely this weekend. Thanks, Linda!

  3. Faye Levy says

    January 25, 2012 at 1:22 AM

    Hi Linda,

    I was just looking for something to do with the Japanese yams I bought today and came across your post. Great recipe and the photo is beautiful!

    I’m thinking maybe almonds would be good too, as cashews have become so expensive!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

 

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I’m Linda. In my kosher kitchen I cook both Sephardic and Ashkenazi dishes.

Read More >>

Connect

  • Email
  • Facebook
  • Twitter

As Seen In

Yummly Publisher

Visit

Paramount Advisors Group/></a>
<br />
<a href=Paramount Advisors Group

Featured Recipes

borekas

Footer

Categories

  • Cookbook
  • Sephardic
  • Holidays
  • Menus for All Occasions
  • News
  • Travel

Recent Comments

  • Linda Capeloto Sendowski on Passover Individual Rolled Megina
  • Grace Hazan on Passover Individual Rolled Megina
  • Linda Capeloto Sendowski on Kurabiyes
  • Lori Anne Escalera on Kurabiyes
  • Linda Capeloto Sendowski on Rainbow Moroccan Carrot Salad

Challah Baking

Copyright © 2023 ·The Global Jewish Kitchen
Technical Consultant, Kim Woodbridge
All photos should be considered copyrighted. If you have any questions, contact Linda Capeloto Sendowski.