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 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
Source: NY Times Blog
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.