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.
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- 1Bring pot of water to boil, and cook yams until just tender. Pour into strainer and let them sit so all the water drains off.
- 2While 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.).
- 3Add 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.
- 4Add 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.).
- 5Yam 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.
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Nutritional Facts for Spiced Yam Mash
Serving Size: 1 (172 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 344.3
- Calories from Fat 93
- Total Fat 10.3 g
- Saturated Fat 6.3 g
- Cholesterol 0.0 mg
- Sodium 48.1 mg
- Total Carbohydrate 61.3 g
- Dietary Fiber 7.6 g
- Sugars 13.1 g
- Protein 3.7 g