Friday, May 3, 2013

Friday Favorites: Coconut Mashed Yams

My favorite thing this week is the yam. Why? Because last week I went to a triathlon specific training camp. One of the attendees brought along with him several precooked sweet potatoes. He ate them for breakfast. Watching him do this got me thinking out of the box when it comes to sweet potatoes. Why eat them just one time a year? Why eat them just at dinner? They are cheap, super good for you, and they have a low glycemic index. Win-win-win. So when I was flipping through Chloe Coscarelli's cookbook "Chloe's Kitchen" for some inspiration for my meals this week I got excited about this recipe. 

Coconut Mashed Yams With Currants
3 large garnet or other yams, peeled and cut into 2-inch pieces
1 cup canned coconut milk, mixed well before measuring (I used reduced fat coconut milk)
1/3 cup maple syrup or packed brown sugar
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/3 cup currants, soaked in warm water for 10 to 15 minutes and drained
1. Place yam pieces in a large pot and cover with cold water. Cover and bring to a boil. Cook until fork-tender, 15 to 20 minutes. Drain and return to pot.
2. Add coconut milk, maple syrup, salt and spices, and mash with a potato masher until smooth. Adjust seasoning to taste. Add more coconut milk for a creamier texture and more maple syrup for a sweeter flavor. Mix in currants and serve.
Yield: 6 servings
My creation not artfully photographed
Lucky for me I executed this recipe almost completely without issue. The only thing I did was forget to incorporate the currents so I just topped each single serve container with the delicious berries so no harm done. Now that I have the recipe down I know I can easily make it again. This round I used reduced fat coconut milk. I could use the full fat version but the flavor is there so why would I? Next time I make it I would consider adding a few more mix ins, maybe a handful of shredded coconut, maybe some walnuts or pumpkin seeds, maybe sub raisins or cranberries for the currents . . . I like how flexible this recipe is. A definite winner.