Purple Yam Vegan Bagels

Directions

Yams

1. Preheat oven to 375°F (190 °C). Line a baking sheet with tin foil. Set aside.
   
2. Slice 1 yam (skin on) into thin slices and cut each slice into 4 wedges. Toss prepared yam wedges in 1 tbsp olive oil, ½ tsp salt and ½ tsp black pepper. Coat well.
3. Place yam wedges on prepared baking sheet, single layer. Set aside.
   
4. Slice second yam in half, lengthwise and wrap each half in a sheet of tin foil.
   
5. Bake wedges for 15-17 minutes in preheated oven, flipping mid-way during cooking process. Remove from oven and let cool (wedges should be crisp and firm on the outside but soft in the middle).
   
6. Bake halved yam in preheated oven for 18-22 minutes until cooked through (should be soft enough to mash). Remove from oven and let cool for 10 minutes.
   
7. To make yam filling- remove skin and place yam in a medium bowl. Mash yam until smooth using a potato masher or fork. Add reserved 2 tbsp olive oil, ½ tsp salt and ½ tsp black pepper. Continue mixing until mixture is smooth. Set aside.
   

Assembly

1. Slice bagels in half lengthwise and toast.
2. Spread each half with prepared yam filling.
3. Top with yam wedges, radish slices, and Basil Salsa Verde.
4. Finish with pumpkin seeds.
   Yields 4 bagel halves