This is a very sexy recipe, donated by Sarah Loring, a Connecticut MILF and mother of three. There is something about the sweetness of the yams and the zing of the garlic that makes this dish a winner.
Approximately 3 lbs garnet yams (or other yam or sweet potatoes)
1 bulb garlic
olive oil (optional)
Scrub yams with a vegetable brush and remove any blemishes. Place in a medium sized pan and cover with water. Add a pinch of sea salt and cover. Bring to a boil and reduce heat to medium low. Simmer for 30 minutes or until yams are tender to the middle. You can test them by piercing with a fork. When done, remove yams to a plate to cool.
Meanwhile, wrap the garlic in aluminum foil and roast in an oven (or toaster oven) at 400 degrees for 30 minutes. Cool the garlic. Cut off the base of the bulb and squeeze out the garlic flesh. Set aside.
The yams can be peeled or left with the skins on.
Place yam in a food processor and add a pinch of sea salt and 1/2 of the roasted garlic paste. Process until smooth. (Do not overprocess.) Taste and adjust seasonings. If you want to add a little olive oil and black pepper this is the time. Sometimes the yam flavor is so vibrant that you want to capture that, not hide it. It will be a little different every time.
Serves 4 – 6
VARIATION: Instead of using the food processor you can also mash the yams with potato masher or in a suribachi. Follow the same process: adding just little seasoning, then tasting.