Mashed Yams with Green Onions and Sage

Servings: 2 | Serving size: about one cup

Cooking Time: 30 Minutes

This recipe can easily be multiplied and makes good leftovers. Keeps well in the refrigerator for about 48 hours. Reheat gently.

Ingredients

• 2 cups water
• 8 ounces yams (cubed)
• 1 tsp. extra virgin olive oil
• 2 large scallions (thinly sliced crosswise)
• 1 tsp. rubbed sage
• 1/8 tsp. salt
• fresh ground black pepper to taste
• 1 tsp. unsalted butter
• 2 Tbsp. non-fat buttermilk
• 1 Tbsp. 2% milk

Place the water in a sauce pan fitted with a steamer basket over high heat. 

Add the cubed yams to the steamer basket and steam until they break slightly with a fork. 

While the potatoes are cooking place the olive oil in a small skillet over medium heat. 

Add the white part of the scallions and cook for about 3 minutes until slightly soft. 

Add the sage and cook for another 1 minute stirring frequently. 

Place the cooked potatoes together with the shallot and sage mixture in a bowl. 

Add the salt, pepper, butter, buttermilk and milk and mash with a fork until smooth. 

Fold in the green part of the scallions. 

The mashed yams can be reheated gently in a microwave.