Coconut Mashed Yams With Currants

Try these easy butter-free, dairy-free mashed yams, dressed up with creamy coconut and an infusion of warm autumn spices. Every so often you’ll catch a plump currant that will make that bite even better.

Ingredients

• 3 large garnet or other yams, peeled and cut into 2-inch pieces
• 1 cup canned coconut milk, mixed well before measuring
• ⅓ cup maple syrup or packed brown sugar
• ½ teaspoon sea salt
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ⅓ cup currants, soaked in warm water for 10 to 15 minutes and drained

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    242 calories; 8 grams fat; 7 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 4 grams dietary fiber; 16 grams sugars; 2 grams protein; 209 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Place yam pieces in a large pot and cover with cold water. Cover and bring to a boil. Cook until fork-tender, 15 to 20 minutes. Drain and return to pot.
2. Add coconut milk, maple syrup, salt and spices, and mash with a potato masher until smooth. Adjust seasoning to taste. Add more coconut milk for a creamier texture and more maple syrup for a sweeter flavor. Mix in currants and serve.

30 minutes