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Prep 15 mins
Cook 15 mins
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.
- 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.
Wow! this is good. I left the skins on, used honey instead of sugar, and olive oil instead of cooking oil. Try grating the ginger instead of mincing. Thank you so much!
This dish was delicious. I didn't have coconut milk, so used rice milk and coconut oil and it still turned out fabulous. I used half the amount of sugar and topped it all of with butter. Thanks for sharing this yummy dish!
I am pleased to be the first to rate this recipe as it was so good! The mash was spicy without being overly hot and the coconut milk combined with curry, garlic and ginger gave this just the right flavour. I only used 3.5 cups of yams but didn't cut the other ingredients so that I could use it as a smooth dip with grilled pita bread. Excellent - thanks BlueDiva for the great recipe!