Thursday, July 22, 2010

Cinnamon Yam Mash

serves 8


5 pounds of yams, peeled, 2" diced
2 quarts water, hot
1 tbsp salt
8 oz butter, cold, ½" dice
1 ½ tsp cinnamon, ground
¼ tsp pepper, white, ground
½ cup brown sugar

Note: If yam is not available sweet potatoes may be substituted.


Place the peeled and diced yams in a large stockpot. Add hot water and salt, then place the stockpot on the stove over medium heat. Bring to a boil and cook for 35 minutes or until an inserted fork in the yam pierces easily.
Drain the water from the yam and transfer them into a mixing bowl. Using a wire whisk, mash until yams are broken up. Add diced cold butter, ground cinnamon, white pepper and brown sugar then mix again until the yams are smooth and all of the ingredients are mixed evenly. If needed, season with additional salt to taste.
Place the cinnamon yam mash on a large serving platter and garnish with fried malanga chips and chopped parsley. Enjoy!
Malanga Chips (can be substituted with Plantain Chips)
1 pound Malanga Root or plantains
Canola Oil for Deep Frying
¼ tsp Salt


Peel the skin of the malanga root using a vegetable peeler. Then slice the Malanga into approximately 1/8" slices. Place the slices into cold water to remove excess starch.
Set the Fry Daddy up to manufacturer's instructions and turn the heat to 350°F. Fry 6 of the malanga chips at one time until crisp. Remove the malanga chips from the fry daddy and drain them on a paper towel to remove excess oil. Season lightly with salt.

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