Recipe by BlueDiva
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.
- 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 See How It's Made
- 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.
- 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.).
- 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.
- 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.).
- 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.