This recipe has been altered to suit Western cooking style, where butter and milk are common.
4 yam (large, washed, patted dry, peeled, and cut into 1/2 inch slices)
2 t salt
1⁄2 t pepper
3 T milk
1⁄2 t nutmeg
3 T butter
2 T parsley (fresh leaves, finely chopped)
- Bring water to a boil in a pan on high heat. Add 1 tsp salt and the sliced yams.
- Turn the heat to low, cover the pan and simmer for 40 minutes or until the yams are tender when pierced. Drain liquid and return the yams to the pan.
- Mash the yams until smooth with a potato masher. Add milk and butter to the mashed yams and season with salt, pepper and nutmeg to your taste,
- Put the yams into a serving bowl and garnish with chopped parsley.
1 hour, 5 minutes