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  • "Field Roast" with Yam Stuffed Apples

    1 vote
    "Field Roast" with Yam Stuffed Apples
    Prep time:
    Cook time:
    Servings: 4
    by Rich H
    61 recipes
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    This is a vegetarian roast that would do well at any holiday table or for a more formal Sunday dinner. The yam stuffed apples bring a sweetness to the dish while the baking apples preserve just enough tart to liven up the dish.

    Ingredients

    • 1 Field Roast
    • pinch of fresh cracked black pepper
    • pinch of salt
    • 2 - 4 large Granny Smith apples
    • 1/2 (14.5 oz.) can yams
    • 3 Tbsp. packed brown sugar
    • 1/8 tsp. ground cinnamon
    • 1/4 cup slivered almonds, toasted and divided
    • 3 Tbsp. cup Earth Balance

    Directions

    1. Rub the surface of the Field Roast with cracked pepper and set aside.
    2. Core each apple, removing enough pulp to make an 1 1/4 opening.
    3. Reserve some of the pulp.
    4. Drain the yams and reserve 1/4 cup of liquid. Mash the yams, add the liquid back in and add the apple pulp, brown sugar, pinch of salt, cinnamon and half the almonds.
    5. In a small saucepan or microwaveable dish melt Earth Balance and drizzle half of it into the apple cavities. Fill with yam mixture and garnish with remaining almonds.
    6. Place the apples in a baking dish and bake for 60 minutes at 325. Baste apples occasionally with remaining butter.
    7. After the apples have baked for about 30 minutes, place the Field Roast in the baking dish with the apples (or a separate dish) and bake for 30 minutes.
    8. Remove the baking dish - by now the apples should have baked for an hour and the roast for half-an-hour.
    9. Allow to rest for 5 minutes. Serve with mashed potatoes, if desired, and a green salad or hot vegetable.

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