Chef Rick Vonk is TOO good to us!
This is another warm and cozy dish, perfect for this cooler season or your holiday dinner parties! This one is so simple and can be made ahead of time, then warmed up when you need it. You can purchase canned yams if you like, but we found ours at the local farmers’ market. You know the saying…”Farmers need money too!”
For this recipe, we did a combination of vegan and non-vegan ingredients, just so we could include a wide variety of people. Here we go!
(Side note: we made a small batch that would feed two people. You may want to double some of the ingredients if you’re feeding more.)
3 Yams, peeled and sliced crosswise
2 Cups Vegetable Broth
2 Tbsp FigBrew Premium Roast
2 Cups Mini Marshmallows
2 Tbsp Coconut Syrup
Pinch of Salt
In a medium-size pot, combine vegetable broth and brewed FigBrew, bringing it to a boil, then reducing to a simmer. Add yam slices and salt. Let yams cook until soft, but not too soft. You want them to still hold their shape.
Warm oven to 350 degrees. Drain liquid and transfer yam slices to a small pan. For this recipe, we used an 8” cast iron pan. Drizzle the coconut syrup over the yams, then cover with marshmallows. Cook in the oven until the marshmallows have turned golden brown.