(awesome alternative to candied yams): 

Rub a glass casserole baking dish with butter, ghee or coconut oil and set aside.

Place 1 cup water, 5 Tbsp butter, ghee or coconut oil and bite-size pieces of 2 large yams (any variety: Garnet, Jewel, Hana or Okinawa/Japanese) and 2 large portabella mushrooms into a large stainless steel pan over low heat.

When water heats and butter/oil melts, sprinkle in 1 Tbsp each ground coriander and ginger, and ½  tsp nutmeg (OR 2 Tbsp pumpkin pie spice!) and 4 Tbsp Ohsawa or Eden brand nama shoyu or tamari soy sauce.

Turn off heat & stir well until all the yams and mushrooms are coated with the lovely sauce you’ve just created.

Lay yams and mushrooms and all the lovely sauce into the casserole dish and bake uncovered for 1 hr at 350 degrees.

This dish is Super Decadent and holds it’s own on any fall or winter dinner table as a main dish. Enjoy!