Coconut Yams
Recipe Date:
December 5, 2017
Serving Size:
8
Cook Time:
01:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 6 ea. Orange fleshed Japanese yams or orange sweet potatoes
- 4 tbsps coconut oil
- 1 tbsp ras al hanout
- 1 tbsp honey
- 1 tsp vanilla bean, scraped from 1-2 vanilla pods
- salt & pepper
Directions
Preheat oven to 400 degrees
- Prick each yam with a fork and wrap with foil with a dab of coconut oil in each foil pack (about 1/2 teaspoon coconut oil per potato). Roast until the Potato is fully cooked and very tender, approximately 1 hour. Allow the yams to cool for 15 minutes.
- Carefully peel the skin off the yam and place the flesh in a bowl. Mash the flesh with a fork until smooth.
- Season the mashed yams with the remaining coconut oil, ras al hanout, honey, vanilla, salt and pepper.
Take a look at our recommended pairing below.
