Prep 15 mins
Cook 15 mins
My boyfriend hates sweet potatoes. It's been rainy here forever, so I decided to get creative one night, serving these as a side dish for us and our three kids, with a lovely salmon with shiitake ragout and pesto capellini with pomegranate spritzers on the side. It's a little sweet, a lot rich, simple to prepare, and totally delicious. There were no left overs and he has a new view on yams or sweet potatos or whatever the heck people call them in the rest of the country!
- 2 large garnet yams, about 1 1/2 lbs. (you could try substituting another kind of sweet potato, let me know how that goes)
- 1⁄2 ounce dark spiced rum (or more to taste)
- 1⁄2 ounce kahlua liquor (or more to taste)
- 5 5⁄8 ounces full fat coconut milk (not "lite")
- 2 1⁄2 tablespoons salted butter or 2 1⁄2 tablespoons vegan margarine
- 1⁄2-2⁄3 teaspoon salt (or to taste)
- 1⁄8 teaspoon fresh ground black pepper (optional) or 1⁄8 teaspoon white pepper (optional)
- 1⁄4 cup evaporated cane juice (substitute any type of granulated sugar, preferably brown)
- 1⁄2-1 inch fresh ginger, peeled
- Peel and coarsely chop yams to rough 1/2" dices.
- Steam yams about 10 minutes or more until soft.
- Place in a bowl, adding butter first so that it melts. Then, add the rest, reserving half the coconut milk (which hopefully has a thick creamy layer on top of it), which you'll add at the end.
- With a potato masher, gently mash and mix, so that some pieces of yam aren't still slightly chunky, but ingredients are all mixed.
- Taste and adjust seasonings, adding the rest of the coconut milk. If it seems to start getting runny, stop adding the coconut milk at once and continue.
- With a fine grater, grate the fresh ginger, directly into the bowl, and gently fold.
- Transfer into a serving bowl, garnish with a twist of an orange peel or an edible flower, such as a few nasturtiums.