Organic Curried Mashed Yams

Organic Curried Mashed Yams

Serves 6
Ingredients:
4 organic yams, whole

2 tbsp coconut oil

1 1/2 cups vanilla coconut milk (maybe a little more, if too dry)

2 tbsp yellow curry powder

2 1/2 tbsp raw honey (maybe a little more if necessary)

Sea salt and pepper to taste

Cooking Instructions:

Preheat oven to 425 degrees F.Rinse yams off and pat dry with clean towel or paper towel.
Place yams on an oven tray, and place tray in the center rack of the oven.

Cook until yams are soft all the way through. This should take about 30 to 40 minutes.

Puncture with a sharp, thin knife to test the center of the yams.
When yams are cooked, remove from oven and allow to cool for about 10 minutes.
Reduce oven temperature to 350 degrees F.
Using a sharp knife, peel off the softened skin of the yams. Discard the skins.

Place soft yams in a large mixing bowl, a smash with a potato masher or large spoon.

Using a large spoon or electric mixer, begin to mix in all the remaining ingredients,

except salt and pepper. You may need to adjust the portions of some of the ingredients

based on how sweet or savory you would like the dish.

Add salt and pepper at the end, until the desired flavor is achieved.
Place yams in a casserole dish and re-heat for about 10 minutes in oven.

Serve as-is, or top with sweetened Greek yogurt.

*Sweeten yogurt by mixing a small portion of raw honey (no more than a tablespoon)

with a cup of yogurt, until desired flavor is achieved. 

Source: Jesse Brune  © 2011 Stage 29 Productions LLC

Potatoes Anna

Potatoes Anna
From Country Living

This classic French side dish features buttery layers of thin-sliced potatoes that are baked until tender and golden on the top. We add pizazz to the presentation with leaf-shaped purple potato and yam cutouts.

Serves: 8

Total Time: 1 hr 40 min

Oven Temp: 425
Ingredients:

1/2 cup(s) (1 stick) butter
7 large russet potatoes, peeled
1 3/4 teaspoon(s) salt
1/2 teaspoon(s) ground black pepper
2 large purple potatoes, peeled
1 large yam, peeled
1 tablespoon(s) canola oil
--------------------------------------------------------------------------------
Directions

1.Heat oven to 425 degrees F. Heat the butter in a small saucepan until foamy. Remove from heat, skim off and discard the foam.

2.Slice 6 russet potatoes to about 1/8-inch thickness. Pour 1 tablespoon butter into a 12-inch skillet. Line the skillet with a layer of potato slices slightly overlapping one another. Sprinkle with 1/2 teaspoon salt and brush with butter. Repeat, adding layers until the sliced potatoes and all but 1/4 teaspoon salt are used. Flatten by pressing down with a spatula and sprinkle with black pepper. Bake for 50 minutes and press down again with spatula.

3.Slice remaining russet, purple potatoes, and yam to about 1/8-inch thickness lengthwise and use mini-leaf-shaped cutters to punch out shapes using cookie cutters. Heat 1 tablespoon oil in a small skillet and fry the leaf cutouts over medium-high heat until golden around edges. Toss with remaining salt. Drain on a paper towel-lined plate and set aside.

4.Increase oven temperature to 500 degrees F and continue to bake until golden around edges--about 10 more minutes. Run a rubber spatula around the edges to loosen and invert onto large plate. Arrange the yam and purple potato leaves on top to decorate.
Serve warm.


Nutritional Information(per serving)

Calories 260
Total Fat 12g
Saturated Fat --
Cholesterol 30mg
Sodium 460mg
Total Carbohydrate 37g
Dietary Fiber 4g
Sugars --
Protein 4g
Calcium