Mashed Yams with Sage
Servings
2Serving size
about 1 cupThis recipe can easily be multiplied, makes good leftovers, and will keep well in the refrigerator for about 48 hours. Reheat gently.
Ingredients
| 1 cup Water |
| 8 ounce Yam, raw (cubed) |
| 1 tsp. Olive oil |
| 1 Small Shallots, raw (minced) |
| 1 tsp. Dried or rubbed sage |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 2 tsp.. Unsalted butter |
| 1 Tbsp. Reduced fat sour cream |
| 1 Tbsp 2% milk |
Instructions
Add the cubed yams to the steamer basket and steam until they break slightly with a fork - about 10-15 minutes.
While the potatoes are cooking, place the olive oil in a small skillet over medium heat. Add the shallots 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 rosemary mixture in a bowl.
Add the salt, pepper, butter, sour cream and milk and mash with a fork until they are the desired consistency. Do not overmash or they will become pasty.
The mashed yams can be reheated gently in a microwave.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
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 they just so happen to be great for you.