Mashed Yams with Maple and Ginger
- Yield 6 to 8 servings
This make-ahead casserole is delicious topped with a handful of dried cranberries.
You can bake the yams 3 to 4 days before making the mash. After baking, cool and peel potatoes and refrigerate until ready to mash. For a real time-saver, make this dish ahead and transfer it to an oven-safe casserole. Just before serving, add a generous sprinkle of brown sugar over the top and place in the oven to heat. I like to garnish the potatoes with a handful of sun-dried cranberries.
- 4 tablespoons unsalted butter or soy margarine, melted
- 1/2 cup maple syrup
- 1/4 cup orange juice
- 1 tablespoon dried orange peel
- 2 teaspoons cinnamon
- 2 tablespoons grated ginger root
- 1/4 cup light cream
- 5 pounds warm, peeled and cooked sweet potatoes or yams*
- Combine all ingredients except potatoes in a small saucepan and allow to blend. Place potatoes in a bowl and mash. Fold in melted butter mixture and continue to mash with a potato masher or whisk.
Note: To cook sweet potatoes or yams: Bake in a 375F oven 35 to 40 minutes until tender. Cool slightly before peeling and mashing.