Steamed Mashed Yams is a seemingly simple recipe with very few ingredients. But, I find every time I make this recipe it is simply delicious and worth sharing. I would say the inspiration for my mashed yams was from my mother-in-law who would make mashed squash with butter for special meals. The mashed squash was always a hit and the add of butter and salt and pepper brings out the true flavor of the root vegetable. I do make mashed squash on occasion but my favorite is the yams. I steam them, then peel, mash, add butter salt and pepper and they’re ready to serve. This is a dish for a warm winter meal that is a great make ahead recipe, too. You can easily warm this in a covered casserole to serve later in the day or even the next day.
A little story of yams in my home and my husband previous distain for them. My husband is really appreciative of the food I serve overall but a few years back he would always say he didn’t like yams when I served them and wouldn’t even try them. Well, I knew he loved his mothers mashed squash. So, maybe that’s why I made mashed yams for the first time? The hubby asked, ‘what is this’, and I replied ‘squash’ to my mashed yams. He tried them and has loved them ever since. Who knew a little trickery would get these delicious nutritious tubers down my husbands gullet!
Steamed Mashed Yams
- 6-8 yams
- 2 tablespoons butter or to taste
- sea salt and pepper
Wash and scrub the yams. Do not peel (until after cooked). Cut into 2 inch pieces and cut the ends off. Place yams into large sauce pan with steamer insert. If you don’t own an insert just use same large sauce pan. Add 1-2 inches of water on the bottom of pan. Heat to a boil, reduce heat to about medium and add yams. Steam in covered pan until yams are soft but not mushy. Add water if low. Steam the yams about a 20-25 minutes. When yams are soft, turn off heat and uncover to cool. Remove skin from cooled yams and put the yams in a mixing bowl. Mash the yams with a small potato masher or electric mixer. Add the butter and salt and pepper and mix. Transfer to small casserole dish (you can mash in casserole if you don’t care about a few yams on the side dish). Serve immediately or refrigerate to heat in oven later.