Buttery Yams Recipe

Prepare yams

Peel the yams and cut into uniform ~1-inch chunks so they cook evenly. Place cut yams in a large bowl of cold water while you bring the pot to a boil to prevent oxidation.

Place the cut yams in a large pot and add about 6 cups of cold water or enough to cover by 1 inch. Add 1 teaspoon kosher salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until yams are very tender when pierced with a fork, about 12–15 minutes depending on size.

Drain the yams thoroughly in a colander and let them sit for 1–2 minutes to release excess steam.

Mash and incorporate butter

Return the drained yams to the hot pot (off heat) or a large mixing bowl. Add 6 tablespoons unsalted butter while the yams are hot. Using a potato masher or large fork, mash to your preferred texture — smooth or slightly chunky. The heat will melt the butter into the yams.

Sweeten and flavor

Stir in 1 tablespoon brown sugar, 1 tablespoon maple syrup or honey (if using), 1 teaspoon ground cinnamon, 1 teaspoon ground black pepper, and the remaining 2 teaspoons kosher salt. Taste and adjust seasoning: add more salt, pepper, or sweetener as desired. If the mixture seems too stiff, add 1–2 tablespoons warm water or milk (not listed as primary ingredient) to loosen.

Optional enrichments

If you want crunch or citrus lift, fold in 1 cup toasted chopped pecans and/or 1 teaspoon orange zest. For a smoother richer texture, you can stir in an additional tablespoon of melted butter.

Transfer the buttery yams to a serving dish, garnish with the chopped fresh parsley, and serve hot.