Mashed Yams with Feta

Sweet and tasty Mashed Yams cooked with butter and cream, topped with feta cheese and pistachios make an easy autumn dish.

Here's a delicious and aromatic twist on Mashed Yams: sweet yams paired with salty feta and crunchy pistachios sautéed in rosemary butter. I love this flavor combination and I am sure you will too!

I've made this recipe several times already, and I came to the conclusion that if you have a little extra time, it is better to bake the yams vs. boil them. They taste so much sweeter and the texture is also nicer. In the recipe below I'll give you baking and boiling instructions and you can choose which method to use.

Let's get started with the ingredient list:

• 2 lbs. sweet yams
• 3 tbsp. butter
• ⅓ cup half&half
• ¼ cup pistachios
• ½ cup feta cheese
• 2-3 tbsp. maple syrup (optional)
• 3 sprigs fresh rosemary

1.  BAKING METHOD: Wash the yams and pat dry with a paper towel. Cover the yams in heavy duty aluminum foil and bake at 350°F for about 2 hours or until tender (baking time varies depending on the size of the yams).

BOILING METHOD: Peel and cut the yams into large pieces. Add enough water to just cover the yams and bring to a boil. Simmer the yams until cooked through (about 30 minutes). Remove the water reserving ½ cup, which can be used during mashing to regulate the texture.

Once the yams are cooked, set them aside.

2. In a small skillet melt the butter and add pistachios and rosemary. Cook on medium heat for about 1 minute.

3. Remove the pistachios and rosemary from the skillet and save for later.

4. Place the yams in a large bowl, add the melted butter and cream, and mash with a potato masher. During this step, taste the yams, add a little maple syrup if not sweet enough or a little of the reserved water to give it a slightly smoother consistency. Once satisfied with the taste, add feta cheese and mash a little more.

5. Transfer the mashed yams onto a serving platter and garnish with reserved pistachios, rosemary and feta crumbles.

Mashed Yams with Feta

Tania Sheff

Sweet and tasty Mashed Yams cooked with butter and cream, topped with feta cheese and pistachios make an easy autumn dish.

3.80 from 5 votes

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Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Course Side Dish

Cuisine American

Servings 4 servings

Calories 493 kcal

Ingredients

  

1x2x3x

• 2 lbs. yams
• 3 tbsp butter
• ⅓ cup half and half
• ¼ cup pistachios
• ½ cup crumbled feta cheese
• 2-3 tbsp. maple syrup
• 3 springs fresh rosemary

Instructions

 

• BAKING METHOD: Wash the yams and pet dry with paper towel. Fold the yams in heavy duty aluminum foil and bake at 350F for about 2 hours or until tender (baking time varies depending on the size of yams). BOILING METHOD: Peel and cut the yams into large pieces. Add enough water just to cover the yams and bring to a boil. Simmer the yams until cooked through for about 30 minutes. Remove the water reserving ½ cup, which could be used during mashing to regulate the texture. Once the yams are cooked, set them aside.
• In a small skillet melt the butter and add pistachios and rosemary. Cook on medium heat for about 1 minute.
• Remove the pistachios and rosemary from the pan and save for later.
• Place the yams into a large bowl and add the melted butter and cream, and mash with the potato masher. During this step, taste the yams, add a little maple syrup if not sweet enough or a little of the reserved water to give it a little smoother consistency. Once satisfied with the taste, add feta cheese and mash a little more.
• Transfer mashed yams onto a serving platter and garnish with reserved pistachios, rosemary and feta crumbles.

Notes

Nutrition

Calories: 493kcalCarbohydrates: 72gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 48mgSodium: 318mgPotassium: 1973mgFiber: 11gSugar: 6gVitamin A: 900IUVitamin C: 52.8mgCalcium: 130mgIron: 1.6mg

Tried this recipe?Leave a comment below, I can't wait to hear from you!

Before you go...

Check out these recipes 

POTATO GNOCCHI WITH MUSHROOMS AND FETA

CABBAGE SAUTEED WITH CHICKEN

SALMON BURGERS WITH AVOCADO SALSA

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