Jamaican Yam Mash
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 lb of yam (chopped and peeled)
- 2 tbsp of vegan butter
- 3-6 large garlic cloves (depending on how potent you want your mash)
- 1 cup of bell peppers (red and green chopped)
- 1 cup of coconut milk
- 1/4 tsp of himalayan pink salt
- black pepper and garlic granules to taste (optional)
Method
- Preheat the oven to 356F/180C/Gas mark 4
- Line a baking tray with parchment paper and place the garlic cloves and chopped bell peppers, drizzle with olive oil then place in the oven to roast for roughly 15 minutes or until slightly golden, then remove and set aside.
- While the garlic and peppers are roasting, place the chunks of yam in a large saucepan and boil until tender, this should take 10-15 minutes.
- Drain the excess water from the yam and use a potato masher to mash until smooth. As you begin to breakdown the yam use the coconut milk to aid this process.
- Mix in the vegan butter and pink salt
- Squeeze the garlic pulp from out of the partially charred skin and mash into the creamed yam with some black pepper to taste (1/4 tsp is suffice).
- Add the roasted pepper to the yam and garnish with the remainder.