Gluten Free Dairy Free Streusel Topped Maple Yams

Posted by on Nov 23, 2011 in Christmas, Holiday, Side Dishes, Thanksgiving | 0 comments

… Always a Welcome Guest of Our Holiday Traditions!

Streusel Topped Maple Yams 2, photo:recipe by Daily Forage 2011
Thanksgiving and Christmas are filled with traditions. It seems just about every home has special recipes and dishes that are included at each year’s celebrations. The holidays just wouldn’t be complete without them. These yams are always on the menu in our home. They are a revision of the original recipe from my mother-in-law, who was a wonderful cook. She made delicious food healthful … and healthful food so delicious! She left this world last December, but I hope she’d say I’ve done justice to her reputation with my additional healthful alterations. Now this recipe can continue with tradition in our gluten-free, dairy-free home.

What recipe makes your holiday tradition list?


No Soy No Eggs Bug No Dairy Bug No Gluten BugPrep time: 10-15 minutes

Cooking time: 20-25 minutes

Baking time: 25-30 minutes

Resting time: 5 minutes

Oven Temp: 350º

Serves: 6-8 servings


Ingredients for Yams:

3 large garnet yams (sometimes labeled “sweet potatoes” but have a dark-ruby skin)

1/8 cup pure maple syrup

2 Tablespoons margarine

(I use Earth Balance Natural Buttery Spread in red tub – gluten,dairy,soy free)

1 teaspoon freshly grated orange zest, (only the orange skin, not the white flesh)


Ingredients for Streusel Topping: This amount of topping will thinly cover the yams. If you like a thicker amount of streusel topping, as I do, you can easily double the streusel topping recipe.

1/3 cup gluten-free all-purpose flour

1/2 cup gluten-free oats, uncooked (can be old-fashioned or quick-cooking)

1/3 cup firmly packed brown sugar

1/4 teaspoon ground cinnamon

1/4 cup margarine

(I use Earth Balance Natural Buttery Spread in red tub – gluten,dairy,soy free)

1/4 cup pecans, coarsely chopped



Raw Yams, photo by Daily Forage 2011Pre-heat oven to 350º. Peel yams. Discard peels. Rinse yams and cut into very large chunks. Place in a large stock pot and cover with water. Over high heat, bring to a boil. Reduce heat to medium-high and continue cooking until yams are very tender but not mushy.* Drain water. With a hand-held beater on low speed, mash the yams gently just to soften and break apart. Add syrup and 2 Tablespoons margarine. Beat on high until yams are smooth and there are no lumps. Stir in orange zest. Spray or very lightly oil bottom and sides of baking dish, then spoon yams into dish and smooth the top with the back of a spoon. Be sure dish is large enough to allow for topping to cover yams without spilling over sides of dish.

*While yams are boiling, make the streusel topping. In a food processor, or in a medium-size bowl using your fingers, combine flour, oats, brown sugar, cinnamon, and 1/4 cup margarine. Thoroughly mix ingredients together to form a crumbly mixture. Add in the pecans. Stir gently to incorporate pecans but not to crush them. Set aside.

Spread streusel topping evenly to cover yams in baking dish. Bake at 350º for 25-30 minutes, or until topping begins to brown. (Your kitchen should be wafting with cinnamon and pecan deliciousness at this point.) Remove from oven and let rest on a cooling rack for about 5 minutes. Serve hot.

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