Mashed Yamatoes with Garlic and Coconut Milk

March 14, 2013 § 1 Comment

This post was meant to be about a frittata. I had made this lovely frittata with spinach, chard, Italian parsley and pistachio nuts and was hoping to share it here but, much to my chagrin, I discovered that it’s really difficult to make eggs photograph well. They inevitably end up looking unnaturally yellow, rubbery, fake and generally unappetizing. Which is ironic, because what I’m offering up instead looks a lot like baby food. “Open wide, here comes the airplane!”

New Image 1

I know right?! Kinda gross looking. But believe me, this little side dish is down-right delicious, full of nutrition and serves as an awesome seque for silly puns, like mashed yamatoes. I know, I’m hilarious. Or at least punny. Ahem. So what makes these so good for you? Yams are full of the anti-oxidants beta kerotene and vitamin A, are a rich source of vitamin B and deliver a huge amount of soluble fibre in a serving. So there you go: live longer, look better and have easy poops. Yes, I just wrote “poops.”

Mashed Yamatoes with Garlic and Coconut Milk

Serves 4-6

  • 4 cups unpeeled yams, chopped into 1″ pieces (about 2 large yams)
  • 4-8 whole garlic cloves, trimmed and peeled (depends on how much you love garlic)
  • 1/3-1/2 cup coconut milk
  • salt and pepper to taste
  • 1/8-1/4 tsp cayenne pepper
  • 1 tsp ground cumin
  • juice of half a lemon
  • olive oil
  • sprinkling of fennel seeds (optional)

1. Preheat oven to 400F.

2. In a roasting pan, drizzle cubed yams with 1-2 TBSP olive oil and toss with the whole garlic cloves and salt and pepper.

3. Bake 25 minutes, or until the yams are very tender when poked with a knife or fork.

4. Remove from the oven and place in a food processor (or a large bowl if mashing by hand).

5. Add the coconut milk, spices and lemon juice.

6. Process until the desired consistency (I like mine with a few larger pieces left behind).

7. Taste for salt and pepper and adjust if necessary.

These are quite rich so a little goes a long way, depending on what you serve them with. In the meantime, I will keep practicing my egg photography skills.


P.S. What do sweet potatoes wear to bed? Their yammies!


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