Roasted Yam Purée with Coconut Milk
Grub: Ideas for an Urban Organic Kitchen
Anna Lappé and Bryant Terry
This dish is creamy orange bliss. Often confused with sweet potatoes, yams contain more natural sugar and have a higher moisture content. When buying yams, select smaller ones (they’re sweeter) and ones that are unwrinkled with few blemishes. If you can’t find yams, you can substitute sweet potatoes.
- 4 pounds yams, peeled and cut into 1-inch chunks
- 4 tablespoons pure maple syrup
- 6 tablespoons extra-virgin olive oil
- Coarse sea salt
- 1/2 cup coconut milk, fresh or canned, warmed, plus more if needed
1Preheat oven to 375°F. Lightly oil a baking dish or roasting pan.
2In a large bowl, combine the yams, maple syrup, olive oil, and 1/2 teaspoon sea salt. Toss well.
3Transfer yams to the prepared pan and roast for 40 minutes, stirring every 10 minutes, until slightly crisp on the edges.
4Remove from the oven. In a food processor, combine the yams with the warmed coconut milk. Purée, adding more coconut milk for your desired consistency, and transfer to a serving dish.
This recipe, while from a trusted source, may not have been tested by the CHOW food
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