This richly flavored roasted yam mash from Chef Pamela Burns of the Wild Plum Café is comfort food elevated to café sophistication. Garnet yams are baked with butter, garlic, brown sugar, and a hint of maple syrup, then mashed with cream for a velvety finish. The result is a side dish that balances sweetness, warmth, and depth — perfect for the holidays or any cozy dinner. A sprinkle of roasted pumpkin seeds adds the perfect touch of texture and nutty flavor.
INGREDIENTS:
2 lbs. garnet yams, peeled and cut into 2-inch cubes
2 tablespoons butter
2 tablespoons olive oil
Sea salt
5 cloves garlic, pan-roasted (see below)
1/2 cup brown sugar
6 tablespoons butter
2 tablespoons maple syrup (or to taste)
1/2 cup heavy cream
Roasted pumpkin seeds, garnish
Salt and freshly ground pepper, to taste
METHOD:
Preheat the oven to 375°F. Bring a large pot of water to a boil. Add yam chunks and cook for 5 minutes, just until slightly tender. Drain well.
Toss the yams with 2 tablespoons butter, 2 tablespoons olive oil, and a sprinkle of sea salt. Transfer to a buttered baking dish.
To pan roast the garlic, heat a small skillet over medium heat with a drizzle of olive oil. Add unpeeled garlic cloves and roast for 3–4 minutes, turning occasionally, until golden and fragrant. Peel and add the roasted garlic to the baking dish. Sprinkle the yams with ½ cup brown sugar. Cover the dish with foil and bake for 30 minutes, or until the yams are tender and caramelized.
Let the yams cool for about 10 minutes. Using a potato masher, mash the yams and garlic together until smooth. Add 6 tablespoons butter, maple syrup, and heavy cream; stir to blend. Season with salt and freshly ground pepper to taste.
Spoon into a serving dish and top with roasted pumpkin seeds just before serving.
SERVING SUGGESTIONS:
- Pair with roasted chicken, pork tenderloin, or seared salmon.
- For a holiday table, garnish with a drizzle of browned butter and a few fried sage leaves.
- Serve leftovers with eggs and greens for a hearty breakfast bowl.
SOURCE: Recipe submitted by Chef Pamela Burns, Wild Plum Café, Bistro and Bakery
