Remember that Shmallow recipe I recently posted?  Well, those top these yams deliciously! It's been a family tradition in our Thanksgiving meal!  I was the one, often times, in charge of this one.  And now, friends and family, it has been perfected! YOU GOTTA TRY IT!

**Oh, by the way, this picture doesn't do it justice.  I promise, I will repost a more appropriate picture when I make them again.  This was a trial run with the new Shmallows.  Definitely pack the top with those!  I know, mine looks pathetic.  But it's better than no picture , right?**

Here ... Oh SNAP - my pumpkin pie is in the oven! .... Whew! It's all good...everything is ok.
Back to what I was saying...
Here is the deliciously, simple Yam recipe!

6 large * organic yams (washed and cut in half)
1/4 -1/2 cup * Earth Balance Non-Dairy, etc. butter
1/2 can refrigerated, canned * Coconut Milk/ Cream
1/3 cup * Almond/Toasted Coconut milk (Not canned)
1/4- 1/2 tsp Cinnamon

* Note: The reason why I don't have exact measurements for some of the ingredients is because it is to your liking. 

So, let's get cooking!

1.  Steam the yams in a large pot.  Check after about 15 min.  They should be tender enough for a fork to easily go through. Take the pot off the heat and let cool slightly.

2.  As you are waiting for the yams to cool, prepare your other ingredients, ready to pour into your mixing bowl, where you will be whipping up some goodness!

3.  On a cutting board, place the yams and make fine slits through the peel/skin on opposing sides of the yam. The skin will easily peel off.

4.  Throw the peeled yams into your mixing bowl and mash them slightly with a masher.

5.  Whip it! Whip it real good!! ... Sorry, I couldn't resist.  As you begin whipping/ beating it on medium speed, pour in all of your ingredients!

6.  Spoon your whipped yams into a casserole dish and top with your homemade Shmallows! As many as you want!! Again, the more the better/prettier!

7.  Bake at 350 F for 10- 15 minutes, or until the Shmallows are melted and irresistible looking!!

This is a hit at the table! I don't know why I only make it for Thanksgiving!?  That's gonna change!  The maple syrup from the Shmallows melts perfectly to seep into the top layer of the yams... mouthwatering!

Have a wonderful time gathering at the dinner table with your loved ones, sharing what you are thankful for and, please, laugh a whole lot!!
I'd love to hear how your yummy dishes turned out!

Much Love!
~ Rach

Yes! FINALLY!! Delicious, naturally sweetened, bouncy marshmallows! Or, like I like to call them, " Shmallows!" No, autocorrect, I shall not change it!

These are so simple to make and a sure hit! Let's begin...





You will need:
- Parchment paper
- A 11-by-7-inch baking dish
- A candy thermometer
- A small saucepan
- A small/medium mixing bowl
- A mixer
- A whisk AND spatula, and a knife for cutting
- And the following ingredients at their below measurements:

1 cup water, divided                 1/2 cup *Organic Maple Syrup

1/3 cup *Organic Honey           1/4 cup Gelatin Powder

1/4 tsp Cream of Tartar             1 tsp Pure Vanilla

Coconut oil, for greasing the spatula and knife.

Tapioca flour, for dusting the Shmallows.

Yields about 2 dozen Shmallows, depending on your cuts.

1.  Whisk together the honey, maple syrup, and 1/2 cup of the water in your small saucepan over Medium heat. Make sure you attach your candy thermometer!

2.  While the mixture is heating, pour the gelatin powder in your mixing bowl with the other 1/2 cup of water.  Stir to moisten the powder.

3.  Stir your sweetener mixture frequently as it increases in temperature. When it reaches 230/240 F (* soft ball stage on thermometer), remove from heat and pour over the gelatin.

4.  Immediately start whipping, using the whisk attachment, on Medium speed. ( I use a hand mixer because I prefer being in control... but a stand mixer is acceptable. ) When the syrup begins to get frothy, increase the speed to High and add the vanilla. Then add your cream of tartar.

5.  Continue whipping until the mixture becomes fluffy, thick, and stiff, about 12 min. It should coat the whisk.

6.  Line your baking dish with parchment paper, allowing extra length to hang over the sides.

7.  Grease a rubber spatula with coconut oil and use it to transfer your mixture into the dish, spreading it evenly and smoothing out the top. Dust the top lightly with tapioca flour to prevent sticking during storage.

8.  Let cool completely, approximately 15 min, before lifting the parchment paper to a cutting board.  Grease a knife with coconut oil and cut the Shmallows into 1 1/2 inch squares, or however you wish. Dust lightly all sides with tapioca flour.  Store in a airtight ziplock bag, at room temperature for up to a week!

AND ENJOY!!

Here are a few tips from me to you...
Make hot cocoa, from scratch, less sweet than usual.  These add plenty of sweetness and melt perfectly for a FUNTASTIC mustache!  They are even great to add in coffee!
Also, cut them slightly smaller and sprinkle them on top of your traditional favorite sweet potato dish for thanksgiving! I'll add that wonderful recipe soon!!
Make these for your kids, nieces and nephews... you will be their favorite! ;)

Much Love,
~ Rach