garlic yam spread

This garlicky vegan spread is one of our favorite fall and wintertime appetizers. It’s so good that we could eat it with a spoon—and, in fact, Jules’ baby does! Yams are highly nutritious, packed with fiber and antioxidants, and excellent blood sugar stabilizers.

Yield 1½ cups
Prep Time 5 minutes
Cook Time 1 hour
CLEANSE

2 medium yams, pricked with a fork several times

1 head garlic, papery outer layers removed

3 tbsp olive oil, divided

½ tsp Himalayan pink salt

1   Preheat the oven to 400°F, and line a baking sheet with parchment paper. Place the yams on the prepared baking sheet.

2   Cut ¼ to ½ inch from the top of the head of garlic (pointy side), exposing the individual cloves. Place the garlic cut side up on a piece of foil, and drizzle with 1 tablespoon oil, using your fingers to rub the oil into the exposed cloves. Wrap the foil around the garlic, sealing completely. Place on the prepared baking sheet along with the yams.

3   Place the yams and garlic in the oven. After 35 minutes, remove the garlic and let it cool while the yams continue cooking. When cool to the touch, squeeze out 6 cloves. (See tip.) Cook the yams for another 25 minutes (1 hour total) or until tender.

4   When the yams are fully cooked and tender, remove from the oven, and let cool. When cool enough to handle, remove the skins, and place the flesh in a food processor. Add the remaining 2 tablespoons oil, salt, and 6 cloves roasted garlic. Process until smooth and creamy.

5   Serve with Super Seaweed Crackers or Golden Flaxseed Crackers. Store in an airtight container in the refrigerator for up to 5 days.

tip

The remaining roasted garlic can be used as a spread on Golden Flaxseed Crackers or put in a salad dressing.