WEEKDAYS 1e|12c|p

Yam Pecan Crumble

Alisa Reynolds
Servings: 4 to 6
45 to 60 min

This soul food dish is perfect for Thanksgiving - and it's vegan & gluten free, too!

  • Ingredients
  • step-by-step directions
Yam Pecan Crumble
  • 5 large yams (peeled and cut into medium diced cubes)
  • 1/2 teaspoon sea salt
  • 1/2 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon coconut extract
Pecan Crumble
  • 1 3/4 cups pecans
  • 1 3/4 cups shredded coconut
  • 3/4 cups brown sugar
  • 1/2 cup gluten free flour (rice flour)
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup vegan butter (softened, small dice)
  • 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 coconut extract and cook until yams are tender but still firm, about 15 minutes.
  • For the Pecan Crumble: in a medium bowl add the pecans, shredded coconut, brown sugar, rice flour, sea salt, cinnamon, nutmeg and vegan butter. Mix with hands until butter is incorporated and small crumbles form and set aside.
  • Drain yams and add casserole dish. Top with coconut pecan topping and bake uncovered for 20 minutes or until golden brown.
  • Tip: use regular butter and flour as substitutes!
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