Coconut Mashed Yams

3 large garnet yams, peeled
1 t canola oil
3-4 cloves garlic, minced
1 t dried thyme
1/4 t nutmeg
1 t sea salt
1/2 cup coconut milk

Slice the yams into 2 inch / 5 cm cubes and store them in cold water until ready to cook. Bring 3 quarts of water to a boil, add the yams, and boil covered for 15 minutes or until soft and easily crushed with a fork. Drain well. In a small saute pan over medium heat, heat the oil and add the garlic and thyme. Saute for 1 minute, or until the garlic is golden. Remove to a large mixing bowl. Add the drained yams, nutmeg, sea salt, and 1/4 c. of the coconut milk. Mash with potato masher or large whisk until the mixture is smooth. If the mash is overly stiff or lumpy, add the rest of the coconut milk.

Recipe by Julia Mannes


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