Recipe by What's Cooking?
This flavorful vegan side dish is ever-so-slightly adapted from a recipe in The Millennium Cookbook. These yams are truly addictive. They are a beautiful bed for a filet of fish, and a perfect complement to Caribbean-inspired dishes such as jerked meat or tempeh. I've even been known to eat the leftovers cold, straight from the refrigerator! This is a savory sweet potato dish, rather than the traditional sweet ones - It emphasizes the flavors of garlic and thyme.
Top Review by fireborn999
I loved these yams. I thought the garlic and thyme contrasted well with the sweetness of the yams and the coconut milk, creating a wonderful complexity of flavor. This is a very nice dish for someone who doesn't enjoy a super sweet yam recipe. I added a bit more coconut milk after reading the reviews here which said the flavor didn't come through, and i thought it had just the right amount of coconut flavor.
- 3 large garnet yams, peeled
- 1 teaspoon olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1⁄4 teaspoon allspice
- 1 teaspoon sea salt
- 1⁄2 cup coconut milk (full-fat, no sugar added)
- 1⁄4 teaspoon white pepper
Directions See How It's Made
- Heat oil in small saute pan over medium heat. Add the garlic and thyme and saute until the garlic is golden. Remove from heat.
- Slice the yams into 2-inch cubes. Bring 2 quarts of water to a boil. Add the yams and boil for 15 minutes or until the yams are soft. Drain in a strainer and then return to pot. Add sauteed garlic and remaining ingredients. Mash until creamy, using a potato masher. Serve hot.