Pair this with Ancho-Chili-and-Porcini-Rubbed Chicken.

This recipe is from Jewels and Jill's Healthy Festive Menu.
Servings: Serves 6
  • 4 medium yams or sweet potatoes (about 2 pounds), peeled and cut into large chunks
  • 1 tsp. salt
  • 1/2 cup milk
  • 2 Tbsp. butter
  • 3 scallions , sliced (optional)
  • Directions
    Place yams in a medium pot. Cover with water and add 1/2 teaspoon salt. Bring to a boil, then reduce heat to medium. Cook until yams are tender and can be pierced easily with a fork, about 20 minutes. Meanwhile, heat milk and butter in a small pan over medium heat until butter melts, about 3 minutes.

    Remove yams from heat. Drain and return yams to pot. Add milk-butter mixture and remaining salt. Mash until smooth and creamy. Scatter scallions on top (if using).

    Reprinted by arrangement with Celebra, a member of Penguin Group (USA), Inc. Copyright © Jewels and Jill Elmore, 2009.


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