Mashed Yams with Sage

Servings: 2 | Serving size: about 1 cup

Cooking Time: 30 Minutes

This 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 ounces yams (cubed)
• 1 tsp extra virgin olive oil
• 1 small shallot (minced)
• 1 tsp rubbed sage
• 1/8 tsp salt
• fresh ground black pepper (to taste)
• 2 tsp unsalted butter
• 1 Tbsp reduced-fat sour cream
• 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 - 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.