Feel free to try this simple side with the tuber of your choice. In my experience, sweet potatoes are closest in both colour and flavour to Tyrian yams. If you like your yams a little tangy, I recommend making them with a good, cultured buttermilk. If you want a more straight-forward sweet potato flavour without the tang, then cream works well. Even milk will do in a pinch. But, personally, I prefer one of the first two options.

Mashed Yams

Ingredients

• 900g sweet potatoes, peeled and cubed
• 1/4 c. buttermilk or cream
• 2-3 Tbsp. butter¹

Directions

1. Boil the sweet potatoes until fork tender.
2. Drain and mash with the buttermilk and butter.
3. Season with salt if desired.
4. Serve as-is or with a sauce of your choice.

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¹ If you use unsalted butter, you may find that you want to add a little bit of salt to your mash. Not a lot, maybe just a 1/2 tsp. or so. ^Back