Found on the Attainable Sustainable food blog, this “yacon sauce” recipe is a twist on apple sauce. It’s not exactly like applesauce, but it’s “pretty darned good”! Cooked yacon takes on the flavor of what you add to it; it’s not a very distinct flavor on its own. Consider this a base recipe and play with it a bit. I could see it working well with dried apricots, too, or maybe even mixed with fresh berries.
Roughly 8 cups of yacon, peeled and cut into 1″ cubes.
A handful of organic raisins
1-2 tablespoons cinnamon
1-2 tablespoons honey
Juice from one lemon
- Measure yacon and raisins into a large cooking pot. Add water to a depth of about 1″. Simmer over low heat for about an hour, stirring occasionally.
- You’ll notice that unlike apples, the yacon doesn’t break down; it remains firm enough that a simple potato masher just won’t do the trick. Use an immersion blender to purée the cooked yacon right in the pot. If you don’t have an immersion blender, allow the yacon to cool and transfer to the bowl of a food processor. Pulse until you reach desired consistency.
- Stir in cinnamon and honey. Chill and serve.
Note: yacon oxidizes very quickly — it’s totally normal for it to turn greyish when exposed to air.