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Coconut Yams

Coconut Yams
Recipe Date:
December 5, 2017
Serving Size:
Cook Time:
Imperial (US)
  • 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

Preheat oven to 400 degrees

  1. 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.
  2. Carefully peel the skin off the yam and place the flesh in a bowl. Mash the flesh with a fork until smooth.
  3. Season the mashed yams with the remaining coconut oil, ras al hanout, honey, vanilla, salt and pepper.


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