Sweet Yams

This is the picture of the side dish I made for Thanksgiving. I got this recipe from the internet and I made it with few modifications on the amount of ingredients that the original recipe calls for.

In this dish, I opted to use butter instead of olive oil because I like buttery flavor in my food. And it really was good with green beans casserole and the stuffing that Elsie made.

Here are the ingredients:
3 pounds yams (orange-flesh)
1/3 cup coconut milk
1 tbsp freshly grated ginger
1 tbsp maple syrup
1 tsp iodized salt
1/4 cup unsweetened coconut flakes
3 tbsp unsalted butter
1/4 cup toasted macadamia nuts, chopped

Procedure:

Preheat oven to 350º. Use a rack in the upper third.

Wash the yams and dry them. Pierce numerous times using fork and wrap each with a foil. Bake for 45 minutes to an hour depending on the sizes of the yams. (I put mine to an hour but it did not take me that long to bake them. I took them off the oven after smelling cooked aroma from the yams.) Let them cool a little bit and remove the skin. Mash them in a medium mixing bowl. Melt the butter and pour it in. Mix and let it settle for few minutes. Stir in ginger, maple syrup and salt. Leave it for few minutes then do the final tasting. Put more seasoning to obtain the desired taste.

Spoon the mixture to a baking dish, sprinkle with coconut and bake for 30 minute or until coconut flakes turns light brown. Remove and sprinkle with macadamia nuts.

Sweet Yams