Ginger-Lime Smashed Yams

Ginger-Lime Smashed Yams


Ginger-Lime Smashed Yams:

  • 5 pounds Jewel or Garnet Yams, halved lengthwise
  • Kosher salt, to taste
  • 6 tablespoons New Seasons Partner Brand coconut milk (or melted butter)
  • 4 tablespoons fresh grated gingerroot
  • fresh ground pepper, to taste
  • 6 tablespoons fresh lime juice
  • 1/2 cup chopped cilantro


  1. Preheat oven to 350°. Prick yam skins with a fork and place cut side down on two foil-lined rimmed baking sheets. Roast yams, rotating sheets halfway through, until very tender when squeezed, 50-80 minutes. Let cool on sheets.

  2. Peel and discard skin from yams and place flesh in a large bowl. Smash yams with a potato masher or large fork. Add coconut cream (or butter), 2 teaspoons of Kosher salt, grated gingerroot, lime juice and 6 turns of pepper to the yams. Stir to combine, taste and adjust seasoning.

  3. If eating immediately, place in a saucepan and gently reheat on the stovetop, stirring constantly as to prevent scorching the yams. Serve and garnish with cilantro.

  4. May be made up to 3 days ahead and refrigerated in a covered 8 x 8 (2 quart) baking dish. Reheat in a 350° oven for 20 to 30 minutes and garnish with chopped cilantro.