Sonoma Valley Mashed Yams

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 large garnet yams, about 1 1/2 lbs. (you could try substituting another kind of sweet potato, let me know how that goes)
• 1/2 ounce dark spiced rum (or more to taste)
• 1/2 ounce kahlua liquor (or more to taste)
• 5 5/8 ounces full fat coconut milk (not "lite")
• 2 1/2 tablespoons salted butter or 2 1/2 tablespoons vegan margarine
• 1/2-2/3 teaspoon salt (or to taste)
• 1/8 teaspoon fresh ground black pepper (optional) or 1/8 teaspoon pepper (optional)
• 1/4 cup evaporated cane juice (substitute any type of granulated sugar, preferably brown)
• 1/2-1 inch fresh ginger, peeled

Recipe

• 1 peel and coarsely chop yams to rough 1/2" dices.
• 2 steam yams about 10 minutes or more until soft.
• 3 place in a bowl, adding butter first so that it melts. then, add the rest, reserving half the coconut milk (which hopefully has a thick creamy layer on top of it), which you'll add at the end.
• 4 with a potato masher, gently mash and mix, so that some pieces of yam aren't still slightly chunky, but ingredients are all mixed.
• 5 taste and adjust seasonings, adding the rest of the coconut milk. if it seems to start getting runny, stop adding the coconut milk at once and continue.
• 6 with a fine grater, grate the fresh ginger, directly into the bowl, and gently fold.
• 7 transfer into a serving bowl, garnish with a twist of an orange peel or an edible flower, such as a few nasturtiums.