Recipe by magpie diner
This is really quick and easy, one pot side dish which I love. The original recipe apparently called for sugar, which I left out because I find the coconut milk adds plenty of sweetness. I came across this on the "One Hot Stove" blog, originally from Cook's Illustrated. This uses one of those small tins of coconut milk. If you need extra liquid you could add more coconut milk, or a little broth.
- 3 medium yams
- 160 ml coconut milk (approx 5 1/2 ounces, small tin)
- 1⁄4 teaspoon sea salt
- 2 garlic cloves, minced
- 1 pinch red pepper flakes (optional)
- 1 tablespoon margarine (such as Earth Balance)
Directions See How It's Made
- Wash and peel the yams then cut into chunks. Place them into a medium saucepan.
- Add in the coconut milk, (shake the can first), salt, garlic and red pepper flakes if using.
- Allow the liquid to come to a slow boil then cover and turn down the heat to medium low. Stir after about five minutes to make sure nothing is sticking. They need about 10 minutes covered total cooking time, stir occassionally during the last five minutes to avoid sticking.
- Once fork tender, use a hand-held masher to gently mash everything together. Add a dollop of margarine if you like and adjust seasoning. That's it!