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.
Servings: 4 servings
- 2 lbs. yams
- 3 tbsp butter
- 1/3 cup half and half
- 1/4 cup pistachios
- 1/2 cup crumbled feta cheese
- 2-3 tbsp. maple syrup
- 3 springs fresh rosemary
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 1/2 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.
Calories: 493kcal | Carbohydrates: 72g | Protein: 10g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 48mg | Sodium: 318mg | Potassium: 1973mg | Fiber: 11g | Sugar: 6g | Vitamin A: 900IU | Vitamin C: 52.8mg | Calcium: 130mg | Iron: 1.6mg