Sonoma Valley Mashed Yams
"My boyfriend hates sweet potatoes. It's been rainy here forever, so I decided to get creative one night, serving these as a side dish for us and our three kids, with a lovely salmon with shiitake ragout and pesto capellini with pomegranate spritzers on the side.
It's a little sweet, a lot rich, simple to prepare, and totally delicious. There were no left overs and he has a new view on yams or sweet potatos or whatever the heck people call them in the rest of the country!"
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 2 large garnet yams, about 1 1/2 lbs. (you could try substituting another kind of sweet potato, let me know how that goes)
- 1⁄2 ounce dark spiced rum (or more to taste)
- 1⁄2 ounce kahlua liquor (or more to taste)
- 5 5⁄8 ounces full fat coconut milk (not "lite")
- 2 1⁄2 tablespoons salted butter or 2 1/2 tablespoons vegan margarine
- 1⁄2 - 2⁄3 teaspoon salt (or to taste)
- 1⁄8 teaspoon fresh ground black pepper (optional) or 1/8 teaspoon white pepper (optional)
- 1⁄4 cup evaporated cane juice (substitute any type of granulated sugar, preferably brown)
- 1⁄2 - 1 inch fresh ginger, peeled
directions
- Peel and coarsely chop yams to rough 1/2" dices.
- Steam yams about 10 minutes or more until soft.
- Place in a bowl, adding butter first so that it melts. Then, add the rest, reserving half the coconut milk (which hopefully has a thick creamy layer on top of it), which you'll add at the end.
- With a potato masher, gently mash and mix, so that some pieces of yam aren't still slightly chunky, but ingredients are all mixed.
- Taste and adjust seasonings, adding the rest of the coconut milk. If it seems to start getting runny, stop adding the coconut milk at once and continue.
- With a fine grater, grate the fresh ginger, directly into the bowl, and gently fold.
- Transfer into a serving bowl, garnish with a twist of an orange peel or an edible flower, such as a few nasturtiums.
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RECIPE SUBMITTED BY
My heritage taught me to cook Indian food at a young age, something that I loved. I also adore tropical food, as I grew up in Hawaii for awhile. I've never eaten red meat or pork in my whole life and just focus on natural foods and natural living. I aim for vegetarianism but have a weakness for seafood. For me, cooking is a form of love. It's also a creative outlet. Living in Sonoma County, I have access to a huge array of outstanding gourmet foods that foster this. In the summer, my family plants a large organic garden and we really enjoy that. I try to volunteer with Food Not Bombs as much as possible as well, because I believe no one should go hungry in a country with so much surplus food! I love it, the kids love it, and it keeps me cooking.
I also love world travel, literature, painting and hanging out with my cat.
My favorite cookbooks are Chocolate and Zucchini, Greens, all the Moosewood Cookbooks, the Silver Palate, and all of Madhur Jaffrey's wonderful books.
My favorite color is either red or black. I'm currently a return student in college, finishing my last semester of my senior year before going on to graduate school.
My pet peeve is definately bad drivers on the road! And telemarketers. I have no patience for either.
