Whipped Yams with Coconut Cream

BY KATE O’DONNELL  |  OCT 12, 201

Ingredients

• 6 medium–large yams (garnet or jewel)
• ¼ cup coconut cream, skimmed from the top of 1 can coconut milk*
• 1 tbsp coconut oil
• 1 tbsp peeled, finely grated ginger root
• 1 tsp salt
• 2 tbsp shredded coconut

Directions

1. Heat oven to 400°.
2. Pierce each yam with a fork a few times, and place on a baking sheet. 
3. Bake yams until soft, about 1 hour. 
4. Wait until yams are cool enough to handle, then peel skin.
5. In a bowl, combine yams, coconut cream, coconut oil, ginger, and salt. 
6.  Blend until smooth.
7. Transfer whipped yams to a serving bowl and top with shredded coconut.

* Save the milk for soups and curries