Sweet Potatoes "Au Gratin"

I had a yam I needed to use and I was in the mood for something saucy and "cheesy", hence this recipe for Sweet Potatoes "Au Gratin" was born.  It was quite tasty and I can definitely see this dish having a place at the holiday table.

I've posed this question before, but why are we so comfortable calling them sweet potatoes instead of yams, even though it is a different vegetable? Even I consistently use the re-classification. I guess it's because Yams "Au Gratin" doesn't quite have the same ring to it. Any thoughts on this subject, please share. :)

Anyway,  here is the recipe and some not so great photos.

Sweet Potatoes Au Gratin

1 or 2 yams, thinly sliced

1 T olive oil

1 T chickpea flour

1 ½ C rice milk (or other non dairy)

¼ C nutritional yeast

1 T tahini

6 sprigs of fresh thyme, or 1 tsp dried

salt and pepper, to taste

1. Heat oil in a large skillet, or shallow sauce pan. Add chickpea flour and mix with oil to make a roux. Add tahini and stir so that tahini blends with the roux.

2. Add rice milk and whisk until well combined. Raise heat to create a low boil, then reduce to low and simmer, uncovered for 5 minutes. Add nutritional yeast and whisk again. Continue to simmer for another 2 minutes. Sauce will start to thicken.

3. Layer yam slices evenly in the pan, spread out so that they aren’t overlapping too much (it’s okay if you have multiple layers, you just want it all spread evenly). Continue to simmer for about 10 minutes, until yams are tender, carefully lifting yams from the bottom on occasion to keep from sticking.

4. Once yams are cooked, raise the heat on the pan for a minute or two to thicken sauce just a little more, if needed. Remove any thyme stems you can find and serve.

Served alongside homemade seitan and sauteed chard.