Not-Too-Sweet Yams and Mustard Brussels Sprouts

My Christmas dinner was unfortunately high in the boring bland traditional Christmas dishes and low in the  exciting delicous traditional Christmas dishes, so, feeling unfulfilled a couple days after the big meal I decided to make what I consider two crucial components to a holiday meal: sweet potatoes and brussels sprouts. For Thanksgiving I mashed sweet potatoes with coconut milk and brown sugar and it was delish but a bit more "candied" for my tastes. This time I wanted them a little less sweet and that I could see myself making often and quickly. 

Not-Too-Sweet Baked Yams

4 yams

1 C coconut milk

1 T brown sugar

1/2 t cinnamon

1/2 t nutmeg

1 small can mandarin oranges

1/2 C pecans

1. Preheat oven to 400. Stab a few slits in the yams to help them cook evenly.

2. Bake for 45 minutes.

3. Mix the rest of the ingredients in a bowl.

4. Once the yams are soft take them out and cut one long slit lengthwise and make a hollow basket shape. Fill with the coconut milk sauce.

5. Sprinkle pecans and enjoy!

Mustard Brussels Sprouts

30 brussels sprouts

1.5 T yellow mustard

1/2 t dill 

2 T rice vinegar

1/2 t lemon juice

2 cloves roasted garlic

1t salt

1t pepper

1. Preheat oven to 350. Boil sprouts for 1 minute, take off heat ad let sit.

2. Put in oven for 15 minutes.

3. mix the rest of ingredients with the roasted sprouts.

4. Enjoy!