Baked Yams

By Arlene Kroeker
 
    Whole yams baked in the oven are sweet and satisfying on their own. This recipe takes creamy-soft baked yams and mashes them with butter, honey and lime juice to enhance the nutty taste, the sweetness, and to brighten the earthy flavor.
 
    Yams (called sweet potatoes by English speakers in Asia) — larger than a potato and with a thicker skin — are considered a superfood because of their dense nutrients. They are a good source of energy and low on the glycemic index so they won’t elevate blood sugar levels. The carbohydrates from the yam provide long-lasting energy. Yams are a good source of vitamin C, vitamin B6, potassium, manganese, copper and dietary fiber. As well as being a good source of antioxidants, yams increase nutrient absorption and cognitive ability, aid digestion, and delay the aging process.
 
Ingredients:
    3 lbs (1.35 kg) yams
    ¼ cup (60 mL) butter
    2 tbsp (30 mL) honey
    Juice of 2 limes
    1 ½ tsp (7.5 mL) salt
 
    Serves 6-8 people
 
Preparation:
    Wash the yams and poke each one with a fork. Place in a baking dish and add a cup of water to the dish (this will keep the yams from drying out). Roast at 400°F (200°C) for 1 hour, until they are puffy and soft. Remove and cool to a comfortable handling temperature.
 
    Peel the yams, place in a bowl and add all of the ingredients. Mash until well combined. Season to taste with salt and pepper. For a silkier texture, blend in a food processor. To reheat, spread in a baking dish and bake for a15-20 minutes, until heated through. Serve hot.