This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may with to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Strange to see how a good dinner and feasting reconciles everybody." -Samuel Pepys, Culinarian
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.
Servings: 2 | Serving size: about one cup
Cooking Time: 30 Minutes
This recipe can easily be multiplied and makes good leftovers. Keeps well in the refrigerator for about 48 hours. Reheat gently.
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.
Serving size: 1 cup
|Calories 190||Calories from Fat 41|
|% Daily Value|
|Total Fat 4.5g||6%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 2.5g|
|Trans Fat 0g|
|Total Carbohydrates 35g||13%|
|Dietary Fiber 5g||19%|
|Vitamin A 4%||Vitamin C 27%|
|Calcium 5%||Iron 6%|
|Vitamin K 60mcg||Potassium 1000mg|