Mashed Yams with Green Onions and Sage



Serving size

about one cup
30 Minutes

This recipe can easily be multiplied and makes good leftovers. Keeps well in the refrigerator for about 48 hours. Reheat gently.

Mashed Yams with Green Onions and Sage


2 Cups Water
8 ounce Yam, raw (cubed)
1 tsp. Olive oil
2 large Green onions (thinly sliced crosswise)
1 tsp. Dried or rubbed sage
1/8 tsp. Salt
1 tsp.. Unsalted butter
2 Tbsp Reduced fat buttermilk
1 Tbsp 2% milk


Place the water in a sauce pan fitted with a steamer basket over high heat.

Add the cubed yams to the steamer basket and steam until they break slightly with a fork.

While the potatoes are cooking place the olive oil in a small skillet over medium heat.

Add the white part of the scallions and cook for about 3 minutes until slightly soft.

Add the sage and cook for another 1 minute stirring frequently.

Place the cooked potatoes together with the shallot and sage mixture in a bowl.

Add the salt, pepper, butter, buttermilk and milk and mash with a fork until smooth.

Fold in the green part of the scallions.

The mashed yams can be reheated gently in a microwave.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may with to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Mashed yams make a delicious alternative to potatoes. They have much the same texture but so much more character. Dishes like this will make your main course really special. And, best of all, they’re really great for you.

"Strange to see how a good dinner and feasting reconciles everybody."

Samuel Pepys, Culinarian