Garlic Coconut Mashed Yams (Sweet Potatoes)
photo by karen
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 3 large garnet yams, peeled
- 1 teaspoon olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1⁄4 teaspoon allspice
- 1 teaspoon sea salt
- 1⁄2 cup coconut milk (full-fat, no sugar added)
- 1⁄4 teaspoon white pepper
directions
- Heat oil in small saute pan over medium heat. Add the garlic and thyme and saute until the garlic is golden. Remove from heat.
- Slice the yams into 2-inch cubes. Bring 2 quarts of water to a boil. Add the yams and boil for 15 minutes or until the yams are soft. Drain in a strainer and then return to pot. Add sauteed garlic and remaining ingredients. Mash until creamy, using a potato masher. Serve hot.
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Reviews
-
I loved these yams. I thought the garlic and thyme contrasted well with the sweetness of the yams and the coconut milk, creating a wonderful complexity of flavor. This is a very nice dish for someone who doesn't enjoy a super sweet yam recipe. I added a bit more coconut milk after reading the reviews here which said the flavor didn't come through, and i thought it had just the right amount of coconut flavor.
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I am sorry to say we just didn't enjoy this dish at all. The only thing I could taste in this dish was the garlic, which seemed odd and out of place with a sweet potato. I would have liked some of the coconut milk flavor to come through here. I believe if I make this again, the garlic and thyme will be omitted and the allspice will be increased to 1 tsp.
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This dish didn't turn out as I expected...which was a strong coconut flavor. I actually didn't taste it at all. The flavors that stood out to me the most were the thyme and garlic. I served it for a dinner party, and about half of the people loved it...and thought it a refreshing change from a sweet yam recipe. The other half, including me, thought it was fine, but preferred either a sweeter or cinnamon flavored dish. I did double the recipe, except for the garlic...I used 6 small cloves rather than 8. I also used ground thyme instead of dried (all I had), light coconut milk and substituted kosher salt for sea salt. This is definitely worth a try if you like sweet potatoes but want a variation from the standard recipes.
Tweaks
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This dish didn't turn out as I expected...which was a strong coconut flavor. I actually didn't taste it at all. The flavors that stood out to me the most were the thyme and garlic. I served it for a dinner party, and about half of the people loved it...and thought it a refreshing change from a sweet yam recipe. The other half, including me, thought it was fine, but preferred either a sweeter or cinnamon flavored dish. I did double the recipe, except for the garlic...I used 6 small cloves rather than 8. I also used ground thyme instead of dried (all I had), light coconut milk and substituted kosher salt for sea salt. This is definitely worth a try if you like sweet potatoes but want a variation from the standard recipes.
RECIPE SUBMITTED BY
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.
I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.
Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!
My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.