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Mashed Yams with Coconut

Posted on November 08, 2011 by Debra

Here’s the recipe for my Mashed Yams with Coconut  that was featured for October’s #twittersweetpotatoparty.


4-5  yams

1 cup of coconut milk (approximate)

1 stick of softened butter

salt to taste

goat cheese (optional)



Wash the yams then bake the yams with skins on at 350 degrees for about 1 hour or until tender in the middle.  I poke the largest one with a chopstick.  If  it’s still tough I continue baking for another 15 to 20 minutes.

While still warm, remove the skins, then cut into chunks.

Place in a bowl with the  butter.  Start mashing and slowly add the coconut milk until you get the desired consistency.   I like it thicker for packing in a bento and creamier for eating right away!

Add salt to taste.

Garnish with crumbled goat cheese.


And speaking of  Twitter… We haven’t selected a theme for next month’s #twitterfoodparty.  Any suggestions?

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4 to “Mashed Yams with Coconut”

  1. Steffany says:

    This combines two of my favorite things !! Sweet potato and coconut !! Can’t wait to try this (:

  2. Kiri W. says:

    That sounds wonderful! I’ve recently been on a coconut crave. :)

  3. sheri says:

    Yummy! Sounds awesome!

  4. Chantale says:

    You had me at mashed yams! Never would have thought to pair mashed yams with goat cheese but it sounds incredibly yummy!

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