Creamy Whipped Yams
These are a must have at every Turkey dinner in my house. Everyone just raves about them which is hilarious because they are so dead easy to make! They've become such a family favourite that they are no longer just for the holidays, I'll make these often as a side dish with a weeknight meal or even as a light healthy lunch because these yams have all the qualities of the perfect winter comfort food...without all the fat, especially if you make the vegan option! A great little tip when making them is to steam the yams the day before, pop them in the fridge and forget about them until the next day when you're ready to eat them. This way they are cool to the touch which makes peeling them a breeze and the remaining steps take mere minutes to complete which is a nice little perk when you're in a rush. You can also make the entire recipe a couple of days before your gathering because they keep well and never cease up like mashed potatoes do, they stay as moist and fluffy as the day you made them. Simply reheat in the oven or the microwave before serving. I always serve them with my Maple Glazed Coconut Pecans sprinkled on top just before serving. Absolutely DELISH!
Serves 8-10 people.
4 large yams
3tbsp butter (melted)
1tbsp maple syrup
Place 2 washed and unpeeled yams in a shallow dish that fits in your microwave. Pour a little water in the bottom of the dish and then cover with cling wrap. This will create a steam bath to cook your yams in. Place the yams in the microwave until they are very soft. In my small microwave this takes about 25-35 minutes depending on the shape and size of the yams. Once they are soft remove from the microwave, let them cool and repeat with the next two yams.
Once all your yams have cooled you should be able to easily peel the skin the skins off just with your fingers. Isn't that BRILLIANT!!!!!
Pop all 4 peeled yams into the mixer bowl of your stand mixer (you can also do this with a potato masher) add the remaining ingredients and whip until smooth and fluffy.
Serve garnished with Maple Glazed coconut Pecans.
TIP- This can easily be made vegan by simply swapping out the butter with some coconut oil and replacing the cream with canned coconut milk. They are just as light and fluffy...I promise! I actually make the vegan version more often than not because my daughter can't have dairy.