Try this Yummy Yam Puree recipe
- Carbohydrate 1.16213666666667 g
- Cholesterol 0 mg
- Fat 0.525052916666667 g
- Fiber 0.115049996693929 g
- Protein 0.27682375 g
- Saturated Fat 0.465823125 g
- Serving Size 1 1 Recipe (16g)
- Sodium 11.9969166666667 mg
- Sugar 1.04708666997274 g
- Trans Fat 0.0303254583333332 g
- Calories 11 calories
Step-by-step
- Steam yams until fork tender (about 20 minutes).
- Drain yams.
- Place in a large bowl.
- Add coconut milk, almond milk, salt, vanilla and cinnamon.
- Stir and Serve.
Garnet sweet potatoes carry the primary weight of this dish, providing both natural sweetness and the starch needed for a velvety consistency. Steaming them rather than boiling prevents waterlogging, which dilutes the rich flavors of the added milks. Mastering texture and doneness requires attention to specific physical cues.
- Cut the roots into uniform one-inch cubes to ensure they cook evenly within the twenty-minute steaming window.
- Test doneness by inserting a paring knife into the center of the largest piece; it should slide through with zero resistance.
- Drain the steamed roots thoroughly in a colander for at least three minutes to remove excess surface moisture before mashing.
- Add the coconut milk and almond milk gradually while warm so the starches absorb the liquids without breaking down into a gluey texture.
Overprocessing the mixture with heavy mechanical blenders creates a gluey, unappealing mouthfeel instead of a light puree. Keeping the heat low during the final mixing stage preserves the delicate aromatics of the cinnamon and vanilla.
