Yams with Apple Cider and Pumpkin Kernels
Keeping in the spirit of this week… here is a great option for a classic Thanksgiving side. Although yams can be enjoyed all year round, they are especially appealing around this time of the year. We see them roasted or mashed with all sort of spices that bring out their sweetness and creamy texture.
It is no secret that yams are an excellent source of potassium, antioxidants and dietary fiber (sweet potatoes are also an excellent source of these nutrients and in the case of vitamin A, sweet potatoes actually exceed the amount found in yams).
Yams and sweet potatoes are usually used interchangeably in a lot of recipes. Many Latin American countries use yams and/or sweet potatoes in a variety of dishes, from soups to desserts like Camotes Enmielados or Mexican Candied Sweet Potatoes.
This simple recipe uses basic ingredients and toasted pumpkin kernels that not only add interesting contrasting colors but it also gives the recipe a crunchy touch.
Ingredients & Method (Yields: 6 – 8)
- 2 lbs yams or sweet potatoes, boiled or baked until fork-tender
- 1 ½ Tbsp. unsalted butter (Vegan spread can also be used)
- 2 – 3 Tbsp. unsweetened applesauce
- ¼ cup apple cider
- Salt and pepper to taste
- Toasted pumpkin kernels to garnish
Mash the yams using a fork (use a ricer if a smoother texture is desired)
While still warm, add the butter. Add apple cider and applesauce, Season with salt and pepper. Garnish with pumpkin kernels.