Mashed Yams with Mint



Serving size

about 1 1/2 cups
50 Minutes

This recipe can easily be multiplied or divided by 2. Reheat leftovers gently.

Mashed Yams with Mint


10 ounce Yam, raw
1/8 tsp. Salt
6 leaves Fresh mint (minced)
1 tsp.. Unsalted butter
2 Tbsp. Reduced fat sour cream
1 tsp.. Maple syrup
1 to taste Black pepper


Preheat the oven to 325°F.

Place the yams in the oven and roast for about 40 minutes.

Remove the yams and place in a bowl with the salt, mint, butter, sour cream, maple syrup and pepper.

Using a fork, mash the yams until smooth and blended with the other ingredients. Do not overmash or the yams will become pasty.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is 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

I love plain mashed yams, but the hint of peppermint makes these sweet and savory and a bit spicy.

"Every cloud has its silver lining but it is sometimes a little difficult to get it to the mint."

Don Marquis, Writer