Skinny mashed yams are so good.
I received 2 yams the other day in our veggie box that is delivered and I thought hmmm what should I make with these? Then I realized I haven't shared a favorite staple in our house when we have yams.
These are amazing, it's really the only way I like yams.. I always thought I hated yams until I realized there was just way to much sugar added to them every time I tried them.
I still persisted in hopes that one day I would enjoy yams.
While that day has come and the secret I found was yams are sweet enough with out a bunch of extra sugar if cooked the right way... I didn't even add milk or cream..Total deliciousness...
Sometimes at the holiday's I will add a little crunch topping or marshmallows just to make them feel traditional but truth be told we prefer them naked!
Peel and chop yams.
Add yams, sea salt, cinnamon and water.
Cover and bring to a simmer over medium heat. Reduce heat to low. Keep an eye on the yams to make sure not all the water evaporates.
Do not drain allow yams to sit for 3 minutes without the lid and then add butter.
Add pepper to taste and mash those babies good.
Mmmm...Deliciousness where's my fork? If yam's are dry you can add a splash of milk, this is usually not the case.
Enjoy Mashed Yams!
You might also like these other Side Dish Recipes:
Yield: 3
Skinny Mashed Yams
Mashed Skinny Yams are packed with flavor and simple to make.
5
out of 5
based on 3 user ratings
prep time: 5 Mcook time: 20 Mtotal time: 25 Mingredients:
- 2 whole Large Yams, Peeled And Cubed
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Sea Salt
- 3/4 cup Water
- 1 tablespoon Butter
- 1/2 teaspoon Pepper Or To Taste
- 1 splash Milk, If Yams Are Dry
instructions:
How to cook Skinny Mashed Yams
- In a large saucepan add yams, cinnamon, sea salt and water.
- Cover and bring to a simmer over medium heat. Turn heat to low. Check yams after 15 minutes to make sure there is liquid still in the bottom of the pan, if not add another 1/4 cup water to prevent burning and check yams for doneness. Recover and continue to cook yams for another 5 minutes or until fork tender. DO NOT DRAIN.
- Remove lid and allow yams to sit for 3 minutes.
- Add butter and pepper.
- Mash yams with a potato masher until smooth and creamy. Add a splash of milk if needed.
Calories
196.22
196.22
Fat (grams)
4.14
4.14
Sat. Fat (grams)
2.53
2.53
Carbs (grams)
38.20
38.20
Fiber (grams)
5.62
5.62
Net carbs
32.58
32.58
Sugar (grams)
0.68
0.68
Protein (grams)
2.30
2.30
Sodium (milligrams)
222.68
222.68
Cholesterol (grams)
10.58
10.58
Calories are estimated.
© 2012 Serena Bakes Simply From Scratch
i am now craving a bowl of this - looks delicious!
ReplyDeleteWhat a delicious, healthy dish!! Even my picky hubby would eat this!
ReplyDeleteWe love mashed yams in our home too. I generally make this over the holidays with cinnamon too. Very similar recipe.
ReplyDeleteScrumptious! I will have to remember these for the Fall. We love yams yet never had them mashed. Brilliant! Have a fabulous week, sweetie! xoxo
ReplyDeleteThis is a great side dish to eat for our weekday dinners. Yum! Plus nice to know that it is skinny!
ReplyDeleteOh, we love mashed yams at our house, too! So good!
ReplyDeleteThis looks delicious and healthy...
ReplyDelete-Mythreyi
Yum! Yum! Yum!
Totally agree! I never though I liked sweet potatoes until I tried them simply roasted or mashed and realized I just didn't like the traditional marshmallow laden Thanksgiving kind.
ReplyDeleteI LOVE this recipe! I just made them for the 2nd time tonight and they were just as good as I remembered! Yum!! Even my husband liked them.
ReplyDeleteFor a twist replace cinnamon with 1/4t cayenne and top with chopped pecans. Bake for 20 mins. Deeeelish!
ReplyDeleteTry just baking them like you would bake a baked potato. They take a long time to cook--maybe 3 hours at 350 or 400 degrees. Don't wrap them in thick foil--use thin foil. You want the sugar to start to caramelize almost like a marshmallow does. If the skin is burned a little bit, so much the better. They are surprisingly sugary after all that baking. They will be wet too, but the darker and the wetter they come out, the sweeter they are. You can eat them plain or with a little butter or add pumpkin pie spice and you just might like them better than pumpkin pie. They are also good refrigerated they next day if you like them cold. They are even more like the pumpkin pie when chilled after the baking. Once you have baked them, you can use the soft and wet yams instead of canned pumpkin if you want to make a sweet potato pie which is just like a pumpkin pie except fresher and natural
ReplyDeleteJust made these for my husband for our Thanksgiving dinner. They were wonderful!! Allowed me to stick to my diet and have a yummy side dish. Thanks so much!
ReplyDeleteThese are sweet potatoes, not yams. Yams and sweet potatoes are not the same thing. Google the difference. They are often confused. Sweet potatoes are sweeter, yams are less so and more starchy and dry. Mashed sweet potatoes are yummy. Yams are often candied because they lack the sweetness.
ReplyDeleteThank you for the information! I do understand this. In our area they are usually referred to as Garnet Yam or Jewel Yams at the grocery store. It's been sold that way at the grocery store my whole life. To keep it simple I referred to them as yams. Happy Thanksgiving! -Serena
DeleteThose are not yams. Those are sweet potatoes. Yams are white inside. Of course your recipe looks delicious as sweet potatoes are. Too bad. I was looking for an actual yam recipe.
ReplyDeleteI just made this recipe and it's 10/10! I will definitely be making this again. The yams came out so sweet and moist. So glad I found this recipe; thank you, Serena!
ReplyDeleteThese are not yams. Yams have a bark-like skin and light colored flesh. Yams are often confused with sweet potatoes.
ReplyDelete