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Recipe in Pictures

Mashed Yams with Sage

Mashed yams make a delicious alternative to potatoes. They have much the same texture but so much more character. Dishes like this will make your main course really special. And they just so happen to be great for you.

Here's the recipe for Mashed Yams with Sage without the pictures. You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.

First, assemble the ingredients.

Ingredients for Mashed Yams with Sage

From top left, clockwise: black pepper, salt, milk, yam, shallot, olive oil. In measuring spoons: sour cream, sage, butter.

Next, mince the shallot.

Mashed Yams with Sage

  • An 8-ounce yam is a little larger than a deck of cards. An 8-ounce yam is a little larger than a deck of cards.
  • Cube the yam by slicing it first lengthwise Cube the yam by slicing it first lengthwise
  • into four slices (or more for smaller dice). into four slices (or more for smaller dice).
  • Then slice each lengthwise piece into multiple sticks. Then slice each lengthwise piece into multiple sticks.
  • Turn the yam 90 degrees and cut into cubes. Turn the yam 90 degrees and cut into cubes.
  • Place the water in a sauce pan fitted with a steamer basket over high heat. Place the water in a sauce pan fitted with a steamer basket over high heat.
  • Add the yams. Add the yams.
  • Cover and bring the water to a boil. Cover and bring the water to a boil.
  • While the yams are steaming, place the olive oil in a small skillet over medium heat.  While the yams are steaming, place the olive oil in a small skillet over medium heat.
  • Add the minced shallot and cook for about 3 minutes Add the minced shallot and cook for about 3 minutes
  • or until translucent. or until translucent.
  • Adjust the heat so they cook slowly. Adjust the heat so they cook slowly.
  • Add the sage and cook for another minute or so, stirring frequently. Add the sage and cook for another minute or so, stirring frequently.
  • Then remove from heat and set aside. Then remove from heat and set aside.
  • The yams are done with a knife slips easily into the flesh. The yams are done with a knife slips easily into the flesh.
  • Place the shallots in a mixing bowl. I like using a 4-cup Pyrex measuring cup for smaller batches like these. Place the shallots in a mixing bowl. I like using a 4-cup Pyrex measuring cup for smaller batches like these.
  • Add the cooked yams. Add the cooked yams.
  • Add the butter. Add the butter.
  • Cover the butter with the cooked yams so that they help the butter melt. Cover the butter with the cooked yams so that they help the butter melt.
  • Add the salt. Add the salt.
  • Add black pepper to taste. Add black pepper to taste.
  • Mash and stir to incorporate the ingredients so far. Mash and stir to incorporate the ingredients so far.
  • Add the sour cream. Add the sour cream.
  • Add the milk. Add the milk.
  • Mash your yams as smoothly as you wish, but do not over-mash or they will be come pasty. Mash your yams as smoothly as you wish, but do not over-mash or they will be come pasty.