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Nutrition Facts
Serving Size 1 (140g) Recipe makes 4 servings
Calories 171
Calories from Fat 70		(40%)
Amount Per Serving		%DV
	Total Fat 7.8g	11%
	Saturated Fat 6.0g	30%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 654mg		27%
Potassium 382mg		10%
Total Carbohydrate 24.1g		8%
	Dietary Fiber 4.0g	16%
	Sugars 6.4g
Protein 2.8g		5%
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By: Tracy K

Garlic Coconut Mashed Yams (Sweet Potatoes)

Recipe #203695 | 25 min | 10 min prep

⁽³⁾ RATE IT NOW Print Recipe

By: What's Cooking?
Jan 7, 2007

This flavorful vegan side dish is ever-so-slightly adapted from a recipe in The Millennium Cookbook. These yams are truly addictive. They are a beautiful bed for a filet of fish, and a perfect complement to Caribbean-inspired dishes such as jerked meat or tempeh. I've even been known to eat the leftovers cold, straight from the refrigerator! This is a savory sweet potato dish, rather than the traditional sweet ones - It emphasizes the flavors of garlic and thyme.

SERVES 4 -6 (change servings and units)

Ingredients

3 large garnet yams, peeled
1 teaspoon olive oil
4 garlic cloves, minced
1 teaspoon dried thyme
1/4 teaspoon allspice
1 teaspoon sea salt
1/2 cup coconut milk (full-fat, no sugar added)
1/4 teaspoon white pepper

Directions

1
Heat oil in small saute pan over medium heat. Add the garlic and thyme and saute until the garlic is golden. Remove from heat.
2
Slice the yams into 2-inch cubes. Bring 2 quarts of water to a boil. Add the yams and boil for 15 minutes or until the yams are soft. Drain in a strainer and then return to pot. Add sauteed garlic and remaining ingredients. Mash until creamy, using a potato masher. Serve hot.

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Featured Reviews for This Recipe

From: Chef #722703

On Jan 10, 2008

I loved these yams. I thought the garlic and thyme contrasted well with the sweetness of the yams and the coconut milk, creating a wonderful complexity of flavor. This is a very nice dish for someone who doesn't enjoy a super sweet yam recipe. I added a bit more coconut milk after reading the reviews here which said the flavor didn't come through, and i thought it had just the right amount of coconut flavor.

0 people found this review helpful

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From: Karen67

On Jan 28, 2007

This dish didn't turn out as I expected...which was a strong coconut flavor. I actually didn't taste it at all. The flavors that stood out to me the most were the thyme and garlic. I served it for a dinner party, and about half of the people loved it...and thought it a refreshing change from a sweet yam recipe. The other half, including me, thought it was fine, but preferred either a sweeter or cinnamon flavored dish. I did double the recipe, except for the garlic...I used 6 small cloves rather than 8. I also used ground thyme instead of dried (all I had), light coconut milk and substituted kosher salt for sea salt. This is definitely worth a try if you like sweet potatoes but want a variation from the standard recipes.

2 people found this review helpful

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From: Kay Demonbren

On Feb 14, 2007

I am sorry to say we just didn't enjoy this dish at all. The only thing I could taste in this dish was the garlic, which seemed odd and out of place with a sweet potato. I would have liked some of the coconut milk flavor to come through here. I believe if I make this again, the garlic and thyme will be omitted and the allspice will be increased to 1 tsp.

1 people found this review helpful

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