Yams Recipe

Wash and peel

Preheat the oven to 200°C (400°F) if you plan to roast. Wash the yams thoroughly under cold running water to remove dirt. Use a vegetable peeler to remove the skin, then trim the ends. Cut the yams into 1-inch cubes for mashed or roasted yams, or leave whole if baking whole (pierce skin several times with a fork if baking whole).

Choose cooking method

Decide whether to boil for mashed yams or roast/bake for a caramelized exterior. For mashed: proceed to boil. For roasted: proceed to roast instructions. For baked whole: place pierced whole yams on a baking sheet and bake 45–60 minutes until tender.

Place the 1-inch yam cubes in a large pot and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until yams are very tender when pierced with a fork, about 12–15 minutes.

Drain the cooked yams thoroughly in a colander and return them to the warm pot (off heat) to allow excess steam to evaporate for 1–2 minutes. This helps avoid watery mash.

Add the unsalted butter (2 tbs), brown sugar (2 tbs), maple syrup or honey (1 tbs), ground cinnamon (1 tsp), kosher salt (1 tsp) and black pepper (1 tsp) to the pot with the yams. Mash with a potato masher or use a ricer for a smoother texture. Taste and adjust seasoning (add more salt, pepper or sweetener to taste). Stir in chopped parsley (1 tbs) to finish. If you want a slightly richer mash, add 1–2 tbs of cooking liquid or a splash of milk.

Preheat oven to 200°C (400°F). Toss the 1-inch yam cubes with olive oil (1 tbs), kosher salt (1 tsp) and black pepper (1 tsp) in a bowl until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment.

Roast in the preheated oven for 25–30 minutes, turning once halfway through, until edges are caramelized and centers are tender.

Remove from oven and while still hot, toss with butter (2 tbs), brown sugar (2 tbs) and maple syrup (1 tbs). Sprinkle with chopped walnuts or pecans (1 tbs) and chopped parsley (1 tbs) before serving.

If you prepared whole pierced yams, bake at 200°C (400°F) for 45–60 minutes depending on size, until tender when pierced with a fork. Slice open and add a pat of butter (1 tbs), a sprinkle of brown sugar (1 tbs) or drizzle of maple syrup (1 tbs), and a pinch of cinnamon (½ tsp) and salt to taste. Garnish with parsley if desired.

Transfer prepared yams (mashed, roasted or baked) to a serving dish. Taste and adjust seasoning—add a touch more salt, butter or sweetener if needed. Serve hot, garnished with the chopped nuts (if using) and chopped parsley for color and texture.