Winter drags on, and we ask ourselves: "what else can we do with root vegetables?" This was quick, easy and delicious, and has been added to the standard rotation at our house.
Thai Mashed Yams
2-4 yams
Thai red curry paste
Coconut milk
Stock or semi-sweet white wine (optional)
Peel and cut into 1" cubes 2-4 good-sized yams. Bring a combination of water, stock or wine (your judgement as to the ratio) to a boil in a heavy saucepan or stewpot. The amount should be just a little short of covering the yam chunks. Stir 1/2 tablespoon Thai Red Curry paste for each yam into the simmering liquid until dissolved. Add salt to taste (keeping in mind that the curry paste will be somewhat salty; I used about a heaping teaspoon). Add the yam cubes, cover and simmer until just tender. Remove the cover and simmer further until the liquid is about half way up the yams. Add 1-2 tablespoons of coconut milk. Simmer until yams are completely soft, then puree and serve like mashed potatoes. A very tasty side for Szechuan peppered pork loin, chicken apple sausages or smoked pork chops.