We've included yams in many of the deliveries this week so our recipe of the week is all about yams.
Similar to two twice baked potatoes, these Pumpkin Seed Baked Yams are roasted, mashed and stuffed back into their skin for a fun twist on roasted yams, then topped with onions, pumpkin seeds and spices for colour and texture.
Unlike most twice baked potato recipes, these are vegan and gluten free.
As we leave winter and slowly make our way into spring, this dish is the perfect healthy comfort food meal to enjoy during the change of seasons.
3 medium sized yams (the third one is for extra stuffing)
1 green onion, finely chopped
1/2 red onion, thinly sliced
1/4 cup raw pumpkin seeds
1 tbsp olive or coconut oil
1/4 tsp sea salt
1/4 tsp black pepper
1 tsp cumin
Pinch of cinnamon
Scrub yams and pierce them a few times with a fork. Bake at 400 for 45-60 minutes on a baking sheet until fork tender.
Once the yams are baked, cut in half lengthwise and allow to cool a bit, then scoop out the filling and place in a small mixing bowl, saving two skins to stuff filling back into.
To the bowl, add the sea salt, pepper, cumin and mash together with a fork.
Carefully spoon the filling back into the skins and top with green onion, red onion, pumpkin seeds and sprinkle with cinnamon. Drizzle with olive oil and serve.
Add any other favourite toppings like sautéed mushrooms, wilted spinach, avocado or quinoa.