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Mashed Yams?

Hi... I'm making comfort food today in the crock pot and was thinking of making mashed yams/sweet potatoes in lieu of traditional mashed potatoes (for health reasons for my toddler boys, we try to avoid traditional white potatoes as much as possible). Has anyone had any luck making mashed yams? If so, please share your recipe/tips. I have garnet yams on hand and ready... thanks.

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  1. I love to add pineapple juice and pieces to yams. Sprinkle with a pinch of cinnamon to top. Otherwise, you could use chicken stock and a dab of butter. Throw in some golden raisins and chopped nuts too.


    1. You can make mashed sweet potatoes (what you have are probably sweet potatoes, which come with flesh ranging from pale to garnet -- true yams are ginormous starchy things) just the same way you make mashed white potatoes. You'll want one per adult, and perhaps one for your toddlers to share? Cut them in chunks. Bring a pot of water to a boil and add about a teaspoon of salt. Boil the sweet potatoes for 20 to 30 minutes, until tender. They are easier to peel when cooked. Then simply mash them. I add about butter and a sprinkle of cinnamon. You can vary them by stirring in applesauce, or orange juice concentrate, or crushed pineapple.

      1. Love them. I have used the immersion blender- looks like baby food, but taste great. Just some S/P, butter- and a bit of maple surup if you like. I lprefer mine with just the S/P and butter. When I make them this way, I bake them first- that way they are nivce and dry when you mash or use the immersion blender. Also good to make oven fries- just slice, toss n a bit of oil, and into a hot oven until crispy. We love sweet potatoes n my house!

        1. Sweet potatoes are great mashed. I use a standard hand masher. I find the texture to be a little more lumpy than when using white potatoes but I like the more rustic texture. My son likes them with sugar and cinnamon. My daugter will not touch a sweet potato. My personal favorite is to cook the sweet potatoes with a split vanilla bean pod or add the scraped beans to the potatoes after draining and before mashing. A little cream, butter makes them ultra rich and one of my favorite additions is fine diced jalapeno or serrano peppers. The heat plus the vanilla and the natural sweetness of the potato is just wonderful.

          1. These are a favourite at home. If we want to gussy them up, we add some maple syrup and cardamom, or a sprinkle of cayenne and curry powder. They're much tastier than regular mashers, IMO, and much healthier to boot.

            1. While they're great with sugar or other sweet things, some salt & pepper really bring out the flavor in addition to whatever else you're adding.

              6 Replies
              1. re: laurendlewis

                I agree with this ... salt & pepper, plus the addition of a little butter - just because.

                1. re: Gio

                  Thanks so much everyone for your replies... sadly, I'm alergic to pineapple so that's out. Quick follow up question, we typically roast the yams and then peel to get them nice and carmelized. Would you suggest this, then peel and then mash? I'm a little concerned that they wouldn't be soft enough for mashing at that point... not a big fan of super sweet yams but a little cinnamon, s&p, butter and cream sounds tasty. Would a hand mixer work as well as the immersion blender? Thanks again.

                  1. re: burbankfoodie

                    Roast yams get plenty soft for mashing! The hand mixer will do a fine job if you want them smooth, or just smash them with a fork for a bit more texture.

                    1. re: burbankfoodie

                      I don't like to over process any kind of potato so I would suggest something other than a blender, regular or immersion.

                      1. re: scubadoo97

                        Right- If you use a blender the texture will be like baby food. I like it that way, but some may be put off by the texture ( or lack of texture) I first made them with the immersin blender when preparing them for a baby!

                      2. re: burbankfoodie

                        We roast them in the skin ( think baked potato), then slice lengthwise down the middle w/o cutting all the way through. Squish the two pointed ends toward eachother ( the children might like to help with that), and with a fork mash the salt, pepper and butter right into the flesh. We don't oil the skins but some folks do - the skins can be eaten as well as the flesh. Just make sure to scrub the outer skin well before baking/roasting.

                  2. Same as a lot of other posters... I used butter, a little bit of milk, and salt and pepper (white pepper if I have it). For the holidays I'll put the mashed sweet spuds into a casserole dish and top with a brown sugar, butter, and pecan topping and bake!

                    1 Reply
                    1. re: wino22

                      Sweet patato casserole rocks! My sister makes it for every cold weather Holiday and you better get it the first time around the table or it's gone.

                      Young children would love this.

                    2. I cut mine in chunks and steam them rather than boil them - they don't get as waterlogged. This probably won't work for your little ones, but I add a smushed chipotle in adobo sauce - the heat balances out the sweetness so I don't feel like I'm eating dessert with my dinner. Maybe you can make two kinds...

                      1 Reply
                      1. re: cyberroo

                        We do this too. They don't need any seasoning at all after steaming. The sweetness just seems to come through and is a super compliment to any meat. Sometimes a little kosher salt and FG black pepper, sometimes not.

                      2. I always loved mashed sweet potato more than mashed potato, but this recipe is the apex for me: Chipotle Sweet Potato http://www.foodnetwork.com/food/recip...

                        Best thing is that it has no butter. I've also done this with roasted sweet potato instead of steamed. Smoky and delicious!

                        1. I freeze mashed sweet potatoes wholesale as my husband could live on them and they are convenient to have on hand. Boil them in skins, let cool, slip off skins, mash them with a potato masher and mash in a can of crushed pineapple for a bowlful of mashed sweet potatoes. Freeze in meal-size quantities.

                          4 Replies
                          1. re: Querencia

                            Okay, just wanted to report back. I roasted (w/skins) in pan (tossed in some olive oil) for quite awhile until soft. Cooled a little and peeled. Tossed in mixer and added some salt, cinnamon, half and half and a little butter. Mixed well. Turned out great. Worked really well with the crock pot recipe I made same day (with the sauce). Thanks! New question now - anyone tried mashed butternut squash? I've roasted the BN squash but was curious about how it would work as a sub for mashed potatoes. Thanks again for all the replies. PS. My toddler boys LOVED them (although I kind of knew they would as they have yam fries all the time).

                            1. re: burbankfoodie

                              I usually steam and then mash butternut ( S/P and butter, of course!). If is my favorite squash, and I am anxiously waiting for the first crop to show up at my produce farm. Was not there as of any last weekend. Last year, the first piece I bought was so good, I went back the next day and filled a box full of butternut. Kept it in my basement, and enjoyed it all winter.

                              1. re: macca

                                Yes, that's what I do with butternut squash, too. The mash doesn't turn out as creamy as potatoes, but delicious and nutritious!

                              2. re: burbankfoodie

                                I cut them in half the long way, scoop out the seeds, drizzle with a little olive oil, sprinkle with S & P, then roast at 375* for about 1/2+ hour or so. Then scoop out the pulp, mash, serve.