4 large garnet or jewel yams, scrubbed and split
¼ cup crème fraîche or 2 tablespoons coconut butter
Sea salt and black pepper, to taste
Makes 8 servings. For a variety of flavors, try baking a combination of sweet potatoes or Japanese yams (purple skin, white flesh) instead of garnet or jewel yams.
Place split yams face-down in glass baking dish containing one inch of water. Cover dish and bake yams at 350 F for 75 minutes.
When cool enough to handle, remove skins from yams. This will make texture creamy when mashing.
Mash or whip yams with crème fraîche or coconut butter. Add sea salt and pepper to taste.
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