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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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Sweet, mildly spicy yams to balance spicy foods, or makes a great dip with flatbread. This dish is dairy-free and reheats well as left-overs. Also makes a great alternative to candied yams for those who don't like mashmallows with their veggies. Ingredients:
5 cups yams, peeled and chopped |
1/2 cup coconut milk |
1 tablespoon cooking oil |
3 tablespoons brown sugar |
1 tablespoon ginger, minced |
1 garlic clove, minced |
2 teaspoons thai curry paste or 2 teaspoons curry powder |
Directions:
1. Bring pot of water to boil, and cook yams until just tender. Pour into strainer and let them sit so all the water drains off.
2. While the pot is still hot, put the curry paste and oil into the bottom and heat gently until the paste becomes fragrant. (This should take less than 2 minutes, but it roasts the spices to bring out more flavor and mellow any chili heat.).
3. Add ginger, garlic and coconut milk, and stir together over low heat for 2-5 minutes, infusing coconut milk with flavors. Do NOT let coconut milk bubble or boil.
4. Add yams and brown sugar to the pot, and mash with a potato masher or a hand-held mixing wand until smooth and well blended. (A mixing wand works best, otherwise make sure you mince the ginger extra-fine.).
5. Yam mash should be same consistency as mashed potatoes. Add more coconut milk if needed. Keep warm until served. Try sprinkling crushed pecan brittle over the top just before serving.
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