Serves: 4
Total Calories: 309

3 medium yams scrubbed
4 medium russet potatoes peeled, rinsed, and cut into chunks
2 celery roots, peeled, rinsed, and cut into chunks
1 cup Vegetable Broth
1/2 cup unsweetened soy milk
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion

Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

Put the yams on the lined baking sheet and bake for about 45 minutes, until fork-tender. Remove from the oven and let cool. Increase the oven temperature to 400 degrees F.

While the yams are baking, steam the potatoes and celery roots until soft, about 35 minutes. Transfer to a large bowl. Add the broth, soymilk, granulated garlic, and granulated onion and mash with a potato masher until all the ingredients are thoroughly incorporated and smooth. Let cool.

Put the yams in a food processor and process until smooth. Transfer to a medium bowl and let cool.

When the yams and the potato mixture are cool enough to handle, put them in separate piping bags and pipe alternating rows of yams and potatoes in a 13 x 9-inch baking dish. Bake for about 15 minutes, until the potatoes and yams are golden brown. Serve hot.

Notes
• The yams can be baked, processed, cooled, and stored in the refrigerator for up to 2 days in advance. Unlike potatoes, yams can be piped when they are cold.
• When piping the yams and mashed potatoes, try using different pastry tips—such as one round tip and one starshaped tip—for contrast and interest.

Nutritional Facts:

Serves: 4
Total Calories: 309
Calories from Fat: 0

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